Description
Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect blend of airy texture and creamy flavor. Inspired by the Japanese cotton cheesecake, these cupcakes are incredibly light, with a melt-in-your-mouth softness that makes them a unique and delightful treat. Whether you’re hosting a gathering or looking for a comforting snack, these cupcakes will surely impress your guests with their delicate texture and delicious taste. With just a few simple ingredients and easy-to-follow steps, you can make these heavenly treats at home.
Ingredients
Fluffy Japanese Cotton Cheesecake Cupcakes
8 oz Cream Cheese (softened)
4 large Eggs (separated)
¾ cup Sugar (divided)
½ cup Milk
3 tablespoons Butter (melted)
1 cup Cake Flour (sifted)
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
¼ teaspoon Cream of Tartar
Substitutions:
Gluten-Free Flour: Use a gluten-free flour blend instead of cake flour for a gluten-free option.
Non-Dairy Milk: Swap regular milk with almond, soy, or oat milk for a dairy-free version.
Greek Yogurt: Replace some of the cream cheese with Greek yogurt for a tangier twist.
Instructions
Fluffy Japanese Cotton Cheesecake Cupcakes
Preheat and Prepare:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners, and lightly grease the inside to prevent sticking.Prepare the Cheesecake Mixture:
In a large mixing bowl, beat the softened cream cheese until smooth. Add ¾ cup sugar, milk, melted butter, vanilla extract, and lemon juice. Mix well until you get a creamy and smooth batter.Incorporate Egg Yolks:
Add the egg yolks one at a time into the cream cheese mixture, making sure to mix well after each addition.Whip the Egg Whites:
In a separate bowl, whisk the egg whites with cream of tartar until stiff peaks form. You should be able to hold the bowl upside down without the egg whites falling out.Combine the Mixtures:
Gradually fold the whipped egg whites into the cream cheese mixture. Use a spatula and fold gently to avoid deflating the air you’ve whipped into the egg whites.Fill and Bake:
Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake for 25-30 minutes or until the tops are golden brown, and a toothpick inserted comes out clean.Cool:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. As they cool, they will firm up slightly, maintaining their soft and airy texture.
Notes
Fluffy Japanese Cotton Cheesecake Cupcakes
Egg Whites: Be careful not to overbeat the egg whites. They should form stiff peaks but remain glossy and smooth, not dry.
Cooling: Allow the cupcakes to cool completely for the best texture. They will continue to set as they cool, ensuring the right balance of softness and fluffiness.
Storing: Store the cooled cupcakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. To defrost, leave them at room temperature for about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert / Snack
- Cuisine: Japanese
Nutrition
- Calories: 200 kcal
- Sugar: 10g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Protein: 5g
- Cholesterol: 70mg