Name: Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 8 oz Cream Cheese (softened for easy mixing); 4 tbsp Unsalted Butter; 1 cup Whole Milk; 1/2 cup Granulated Sugar (can use reduced sugar option); 4 large Eggs (separated); 1 tbsp Lemon Juice (optional); 3/4 cup All-Purpose Flour (can substitute with gluten-free flour mix); 2 tbsp Cornstarch; 1/4 tsp Salt; 1 tsp Vanilla Extract; 1 cup Powdered Sugar (for dusting)

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Introduction

Japanese Cotton Cheesecake Cupcakes are light, fluffy, and irresistibly soft treats that melt in your mouth. These delicate cupcakes combine the richness of cream cheese with a cloud-like texture, making them a perfect dessert for any occasion.

The image shows a close-up of a soft, golden-yellow cupcake with a slightly domed top dusted lightly with white powdered sugar. The cupcake is wrapped in a white paper liner with vertical ridges that fades from light to slightly darker at the base. On top of the cupcake are a few small, light brown nuts or seeds clustered in the center. Behind the main cupcake, there are multiple similar cupcakes softly blurred in the background, all sitting on a white plate with a thin dark rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Cream Cheese (ensure it’s softened for easy mixing)
4 tbsp Unsalted Butter
1 cup Whole Milk
1/2 cup Granulated Sugar (can use reduced sugar option)
4 large Eggs (separated)
1 tbsp Lemon Juice (optional)
3/4 cup All-Purpose Flour (can substitute with gluten-free flour mix)
2 tbsp Cornstarch
1/4 tsp Salt
1 tsp Vanilla Extract
1 cup Powdered Sugar (for dusting)

Instructions

Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
Step 2: In a saucepan over low heat, gently heat the cream cheese, unsalted butter, and whole milk. Stir until smooth, then remove from heat and let it cool slightly.
Step 3: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 4: In a large bowl, combine the egg yolks, granulated sugar, and optional lemon juice. Whisk until pale and creamy.
Step 5: Add the cooled cream cheese mixture and vanilla extract into the yolk mixture, stirring gently to combine.
Step 6: Sift the dry ingredients into the wet mixture and fold with a spatula until just combined. Avoid overmixing.
Step 7: In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks develop.
Step 8: Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining egg whites until fully incorporated.
Step 9: Spoon the batter into the cupcake liners, filling each about three-quarters full. Lightly tap the pan on the counter to release air bubbles.
Step 10: Bake for 20-25 minutes, or until the tops are golden and puffed.
Step 11: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Tips & Variations

For a citrus twist, add a teaspoon of lemon zest to the batter along with the lemon juice.
Use room temperature ingredients for smoother mixing and better rise.
Substitute all-purpose flour with a gluten-free blend if needed, but keep the same quantity.
Serve chilled for a refreshing texture or at room temperature to enjoy its delicate softness.

Storage

Store these cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, you can let them sit at room temperature for 10-15 minutes for the best texture. They can also be gently reheated in a low oven (around 300°F/150°C) for 5 minutes, but be careful not to dry them out.

How to Serve

A close-up of a soft, round cupcake with a golden-brown top dusted with a light layer of white powdered sugar with two small brown coffee beans placed on the very top center, the cupcake sits in a white paper liner that fades from a light pinkish-brown at the base to nearly white at the top, it is placed on a simple white plate with a thin dark rim, with several more cupcakes blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, these cupcakes can be made a day in advance and stored in the refrigerator. Just dust with powdered sugar right before serving for the freshest look and taste.

Why do I need to beat the egg whites separately?

Beating the egg whites separately and folding them into the batter creates the signature light and airy texture of the cotton cheesecake cupcakes, helping them rise and stay fluffy during baking.