Fluffy Japanese Cotton Cheesecake Cupcakes

Why You’ll Love This Recipe

These Fluffy Japanese Cotton Cheesecake Cupcakes are everything you love about cheesecake, with the added benefit of being lighter and airier. The fluffy texture is the result of the perfect blend of cream cheese, whipped egg whites, and a touch of flour, creating a soft, sponge-like base with a rich and creamy topping. These cupcakes are less dense than traditional cheesecake, making them perfect for those who love a sweet dessert that’s not overly heavy. With a mild, not-too-sweet flavor and a velvety texture, these cupcakes are an irresistible, guilt-free indulgence.

Ingredients

• 8 oz cream cheese, softened

• 1/4 cup milk

• 1/4 cup butter, softened

• 1/2 cup granulated sugar

• 3 large eggs, separated

• 1/2 tsp vanilla extract

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1/4 tsp salt

• 1/4 tsp cream of tartar

• Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.

2. In a heatproof bowl, combine the cream cheese, milk, and butter. Place the bowl over a pot of simmering water (double boiler method) to melt the ingredients, stirring until smooth and creamy. Once melted, remove from heat and let it cool to room temperature.

3. In a separate bowl, whisk the egg yolks with the granulated sugar until pale and creamy.

4. Add the cooled cream cheese mixture to the egg yolk mixture, then sift in the flour, cornstarch, and salt. Mix until smooth and fully combined.

5. In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add in the remaining sugar and continue to beat until stiff peaks form.

6. Gently fold the whipped egg whites into the cream cheese mixture in batches, being careful not to deflate the mixture.

7. Pour the batter evenly into the prepared cupcake liners, filling each about 3/4 full.

8. Tap the muffin tin gently to remove any air bubbles, then place the tin in the oven.

9. Bake for 20-25 minutes, or until the cupcakes are puffed and golden brown on top. If using a toothpick, it should come out mostly clean (with a little bit of moistness).

10. Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

11. Once cool, dust with powdered sugar before serving. Enjoy!

Servings and Timing

• Servings: 12 cupcakes

• Prep time: 20 minutes

• Bake time: 20-25 minutes

• Cooling time: 30 minutes

Variations

• Chocolate Japanese Cheesecake Cupcakes: Add 2 tbsp of cocoa powder to the dry ingredients for a chocolate-flavored version of these cupcakes.

• Fruit Topping: Add a topping of fresh fruit, like berries or a fruit compote, to enhance the flavor and add a fresh contrast to the richness of the cheesecake.

• Matcha Flavor: Mix in a teaspoon of matcha powder into the dry ingredients to make a matcha-flavored version of these fluffy cupcakes.

• Vegan Option: Replace the eggs with a flax egg substitute, the cream cheese with vegan cream cheese, and the butter with plant-based butter to make a vegan-friendly version of these cupcakes.

Storage/Reheating

Store these Japanese Cotton Cheesecake Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. These cupcakes can be served chilled or at room temperature. They’re best enjoyed within a few days for the freshest flavor and texture. Reheat gently in the microwave for about 10-15 seconds if you prefer them warm.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can make them ahead of time and store them in the fridge for up to 5 days. They can be served cold or at room temperature.

Why are my cupcakes not as fluffy?

Make sure you’re beating the egg whites to stiff peaks and folding them into the batter gently to retain the airiness. Overmixing can cause them to lose their fluff.

Can I use a different type of flour for this recipe?

All-purpose flour works best for this recipe, but you can experiment with gluten-free flour for a gluten-free version. However, the texture may differ slightly.

Do I need to use cupcake liners?

Cupcake liners are helpful for easy removal and presentation, but you can also bake the batter in a greased muffin tin if needed.

Can I freeze these cupcakes?

While it’s not ideal, you can freeze these cupcakes for up to a month. Wrap them tightly in plastic wrap and foil before freezing, and thaw them at room temperature before serving.

How can I prevent cracks on the top of my cupcakes?

Avoid opening the oven door during baking to maintain a consistent temperature, and ensure the cupcakes are cooled gradually to prevent cracking.

Can I add more sugar to make them sweeter?

Yes, you can adjust the sugar to your taste, but remember that Japanese cotton cheesecake cupcakes are typically not overly sweet.

Why do I need to sift the flour and cornstarch?

Sifting the dry ingredients helps to prevent lumps in the batter, ensuring a smooth and light texture for the cupcakes.

How can I make these cupcakes more like a traditional cheesecake?

For a more traditional cheesecake flavor, try adding a bit of lemon zest or a touch of sour cream to the cream cheese mixture.

Can I double the recipe?

Yes, you can double the recipe if you want to make a larger batch. Just be sure to adjust the baking time accordingly, checking for doneness with a toothpick.

Conclusion

Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect balance of light and creamy, offering a delicious twist on the classic cheesecake. Their delicate texture and mild sweetness make them a wonderful treat for any occasion. Whether you’re serving them at a party, enjoying them with a cup of tea, or simply indulging on your own, these cupcakes will leave you craving more. Easy to make and incredibly satisfying, they’re a must-try dessert for any cheesecake lover!

Fluffy Japanese Cotton Cheesecake Cupcakes

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Fluffy Japanese Cotton Cheesecake Cupcakes are a lighter, airy twist on the classic cheesecake, featuring a smooth, creamy filling with a sponge-like texture. Made with cream cheese, whipped egg whites, and a hint of vanilla, these indulgent treats are perfect for anyone who loves a lighter version of cheesecake. These cupcakes are ideal for tea parties, special occasions, or just as a delightful afternoon snack.

• Author: Laura
• Prep Time: 20min
• Cook Time: 30min
• Total Time: 55min
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

For the Crust:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup unsalted butter, chilled and cut into cubes

3–4 tablespoons ice water

For the Filling:

8 oz cream cheese, softened

1/4 cup milk

1/4 cup butter, softened

1/2 cup granulated sugar

3 large eggs, separated

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Powdered sugar (for dusting)

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Instructions

1. Preheat the oven:
   Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.

2. Prepare the crust:
   In a food processor, combine the flour and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap it in plastic, and refrigerate for 30 minutes. Roll the dough on a floured surface to fit the muffin tin. Press the dough into each liner. Bake for 8-10 minutes until golden. Cool.

3. Make the filling:
   In a heatproof bowl, melt cream cheese, milk, and butter over simmering water, stirring until smooth. Let it cool to room temperature. Whisk egg yolks, sugar, and vanilla in a separate bowl. Mix in the cooled cream cheese mixture. Sift in flour, cornstarch, and salt. Whisk until smooth.

4. Whip the egg whites:
   Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently fold the whipped egg whites into the cream cheese mixture.

5. Bake the cupcakes:
   Pour the batter into the prepared muffin tin, filling each liner 3/4 full. Tap the tin to remove air bubbles. Bake for 20-25 minutes or until golden and puffed. The tops should crack slightly. Cool in the tin for 10 minutes, then transfer to a wire rack.

6. Garnish and serve:
   Dust with powdered sugar before serving.

Notes

• Customizations: You can add chocolate or fruit to make it your own!

• Storage: These cupcakes store well for 2-3 days in the fridge. Freeze them for longer storage.