Fluffy Japanese Cotton Cheesecake Cupcakes are charming little treats that bring joy to dessert lovers everywhere. This delightful recipe combines the lightness of a soufflé with the creamy goodness of cheesecake. They’re perfect for any occasion, whether it’s a cozy family gathering or an elegant tea party.
Why Make This Recipe
These cupcakes are not only delicious but also visually appealing. Their soft, cotton-like texture melts in your mouth, making them a favorite among both kids and adults. Plus, they are easy to make and perfect for sharing, so you’re sure to impress your friends and family with these lovely treats.
How to Make Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
- Powdered sugar for dusting
Directions:
- Preheat the oven to 320°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together cream cheese, butter, and milk until smooth.
- Add egg yolks and sugar, mixing well.
- Sift in flour and cornstarch, then stir until fully combined.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture until just combined.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until golden and a toothpick comes out clean.
- Let cool, then dust with powdered sugar before serving.
How to Serve Fluffy Japanese Cotton Cheesecake Cupcakes
These cupcakes can be served warm or at room temperature. They look great on a dessert platter and can be enjoyed alone or with a cup of tea or coffee. Dusting them with powdered sugar adds a nice touch and makes them even more appealing.
How to Store Fluffy Japanese Cotton Cheesecake Cupcakes
To store these cupcakes, keep them in an airtight container in the refrigerator. They are best enjoyed fresh but can last up to 3 days in the fridge. Just be sure to dust them with powdered sugar before serving if they lose some of their initial fluffiness.
Tips to Make Fluffy Japanese Cotton Cheesecake Cupcakes
- Make sure to soften the cream cheese and butter completely before mixing. This helps create a smoother batter.
- When folding in the egg whites, do it gently to keep the mixture light and airy.
- Don’t overbake! Keep an eye on them to ensure they remain soft and fluffy.
Variation
You can add flavor variations to the cupcakes by mixing in lemon or vanilla extract into the batter. Adding fruit purees like strawberry or matcha powder can also create exciting flavors and colors.
FAQs
1. Can I use a different type of cheese?
Yes, you can try using mascarpone or ricotta cheese for a different flavor.
2. Can I make these ahead of time?
Yes, you can prepare the batter and store it in the fridge for a day before baking.
3. Is it normal for the cupcakes to deflate a bit after baking?
Yes, this can happen as they cool. Just dust with powdered sugar and enjoy them as is!
Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients
Cupcake Batter
- ½ cup cream cheese, softened Make sure to soften completely.
- ¼ cup unsalted butter, softened Make sure to soften completely.
- ½ cup milk
- ½ cup granulated sugar
- 3 large eggs, separated Separate yolks and whites.
- ½ cup all-purpose flour Sift before adding.
- 1 tbsp cornstarch Sift before adding.
- ¼ tsp cream of tartar To stabilize egg whites.
For Serving
- Powdered sugar for dusting Dust before serving for added appeal.
Instructions
Preparation
- Preheat the oven to 320°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together cream cheese, butter, and milk until smooth.
- Add egg yolks and sugar, mixing well.
- Sift in flour and cornstarch, then stir until fully combined.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture until just combined.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 18-20 minutes, or until golden and a toothpick comes out clean.
- Let cool, then dust with powdered sugar before serving.
