Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and mildly sweet, combining the delicate texture of Japanese cheesecake with the convenience of cupcakes. Perfect for a delightful treat, they feature a smooth cream cheese base, whipped egg whites for fluffiness, and a subtle vanilla flavor, making them irresistible and easy to enjoy anytime.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix Cream Cheese Batter: In a mixing bowl, beat the cream cheese, sugar, milk, and unsalted butter together until the mixture is completely smooth and creamy.
- Add Egg Yolks: Incorporate the egg yolks one at a time into the cream cheese mixture, mixing thoroughly after each addition to combine evenly.
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form; this step is crucial for giving the cupcakes their characteristic fluffy texture.
- Fold in Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture. Use a gentle folding motion to maintain the airiness of the mixture.
- Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, folding the batter until just combined to avoid overmixing which can deflate the batter.
- Fill Cupcake Liners: Pour the batter evenly into the prepared muffin tin, filling each cupcake liner about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes until the tops turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a richer, citrusy flavor, add lemon zest to the batter.
- These cupcakes are best enjoyed on the day they are made but can be stored in an airtight container for up to 2 days.
- Serve the cupcakes with whipped cream or fresh fruit to enhance their flavor and presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Japanese Cotton Cheesecake, Fluffy Cheesecake Cupcakes, Japanese Dessert, Light Cheesecake, Soft Cupcakes
