Japanese Cotton Cheesecake Cupcakes Recipe
Japanese Cotton Cheesecake Cupcakes are light, fluffy, and airy treats that combine the smoothness of cream cheese with a delicate sponge texture. These cupcakes are inspired by the classic Japanese cotton cheesecake but are made in individual portions perfect for serving at any occasion. They feature a subtly sweet flavor with a hint of lemon and a melt-in-your-mouth softness that’s both delightful and impressive.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Cheesecake Batter
- 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
Topping
- 1 cup Powdered Sugar (for dusting)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to get everything ready for baking.
- Make Cream Cheese Mixture: In a saucepan over low heat, gently heat the cream cheese, unsalted butter, and whole milk together, stirring until the mixture is smooth. Remove from heat and let it cool slightly so it doesn’t cook the eggs in the next step.
- Mix Dry Ingredients: Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl to combine them evenly.
- Combine Egg Yolks and Sugar: In a large mixing bowl, whisk the separated egg yolks with granulated sugar and optional lemon juice until pale, creamy, and slightly thickened.
- Add Cream Mixture to Yolks: Pour the cooled cream cheese mixture into the yolk mixture and stir to combine well.
- Incorporate Dry Ingredients: Sift the dry flour mixture into the wet mixture and gently fold it in with a spatula until just combined, being careful not to overmix.
- Prepare Egg Whites: Beat the egg whites until soft peaks form. Gradually add more sugar while continuing to beat until stiff peaks form and the meringue is glossy and holds its shape.
- Fold Egg Whites into Batter: Add one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining egg whites with gentle motions to keep the airy texture.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners filling them about three-quarters full. Tap the pan gently on the counter to remove any large air bubbles.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the cupcakes have puffed up and their tops are golden brown.
- Cool and Finish: Let the cupcakes cool in the pan for 5 minutes before removing them to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving to add a touch of sweetness and a beautiful presentation.
Notes
- Ensure the cream cheese is very soft to avoid lumps in the batter.
- You can substitute the all-purpose flour with a gluten-free flour mix to make the recipe gluten-free.
- Be gentle when folding whipped egg whites into the batter to maintain the light, airy texture.
- If lemon juice is not available or desired, it can be omitted without significantly affecting the flavor.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature for the best cotton cheesecake texture.
Keywords: Japanese cheesecake, cotton cheesecake, cheesecake cupcakes, fluffy cupcake recipe, Japanese dessert, baked cheesecake cupcakes
