These Fluffy Japanese Cotton Cheesecake Cupcakes are the ultimate treat for anyone who enjoys light, airy, and melt-in-your-mouth desserts. With their perfect balance of sweetness and fluffiness, these cupcakes are a fun twist on traditional cheesecake. Perfectly portioned and absolutely delicious, they make for a fantastic dessert or snack any time of the day.
Ingredients
1/2 cup cream cheese, softened
1/4 cup milk
1/4 cup butter
1/2 cup cake flour
1/4 teaspoon baking powder
3 large eggs, separated
1/2 cup granulated sugar, divided
1/4 teaspoon vanilla extract
A pinch of salt
Powdered sugar for dusting (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners.
In a small saucepan, melt the cream cheese, butter, and milk over low heat until smooth and well combined. Remove from heat and set aside.
Sift the cake flour and baking powder together in a separate bowl.
In a large bowl, beat the egg yolks and 1/4 cup of the granulated sugar until pale and thick. Add the melted cream cheese mixture and vanilla extract, stirring to combine.
Gradually fold in the sifted flour mixture until smooth and well combined.
In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
Gently fold the beaten egg whites into the cream cheese mixture, a little at a time, being careful not to deflate the batter.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Tap the muffin tin gently on the counter to remove air bubbles, then bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
If you want to get creative with these Japanese cotton cheesecake cupcakes, try the following variations:
Fruit topping: After baking, top each cupcake with fresh fruit like strawberries or blueberries for an added burst of flavor and color.
Matcha flavor: Mix in 1-2 teaspoons of matcha powder into the batter for a unique twist and an earthy flavor.
Chocolate chips: For a chocolatey surprise, fold in a handful of mini chocolate chips into the batter before baking.
Storage/Reheating
These cupcakes are best enjoyed fresh, but they can be stored for up to 2 days at room temperature in an airtight container. If you want to keep them longer, you can refrigerate them for up to 5 days. When you’re ready to eat, I recommend reheating them in the microwave for about 10-15 seconds to restore some of their softness.
FAQs
How can I make sure the cupcakes don’t deflate when I fold in the egg whites?
To prevent the cupcakes from deflating, I fold the egg whites in gently and gradually, taking care not to overmix. It’s essential to keep as much air in the batter as possible.
Can I use all-purpose flour instead of cake flour?
I recommend using cake flour for the fluffiest texture. However, if you don’t have cake flour on hand, you can use all-purpose flour, but the texture may be slightly denser.
Can I make this recipe without egg yolks?
I haven’t tried making it without egg yolks, but the egg yolks are essential for providing richness and stability to the batter. I wouldn’t recommend skipping them, as the cupcakes might not have the same light and fluffy texture.
Can I freeze these cupcakes?
Yes, you can freeze them! After they’ve cooled, wrap the cupcakes individually in plastic wrap, then place them in an airtight container or freezer bag. When you’re ready to eat them, just let them thaw at room temperature.
Is it necessary to add powdered sugar for dusting?
No, it’s not necessary, but I like to dust my cupcakes with powdered sugar for a finishing touch. It gives them a lovely, delicate look and adds just a hint of sweetness.
Conclusion
These Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect combination of light, airy, and creamy. They are easy to make, incredibly delicious, and visually appealing. Whether you’re serving them as a special treat or enjoying them for a quiet afternoon snack, they are sure to become a staple in your dessert rotation. I love how these cupcakes bring the soft, melt-in-your-mouth texture of Japanese cotton cheesecake into a convenient, individual-sized treat. I’m sure you’ll fall in love with them just like I did!
📖 Recipe:
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Fluffy Japanese Cotton Cheesecake Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth desserts that combine the softness of a soufflé with the richness of a cheesecake, creating a delightful individual-sized treat.
Ingredients
1/2 cup cream cheese, softened
1/4 cup milk
1/4 cup butter
1/2 cup cake flour
1/4 teaspoon baking powder
3 large eggs, separated
1/2 cup granulated sugar, divided
1/4 teaspoon vanilla extract
A pinch of salt
Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a small saucepan, melt the cream cheese, butter, and milk over low heat until smooth and well combined. Remove from heat and set aside.
- Sift the cake flour and baking powder together in a separate bowl.
- In a large bowl, beat the egg yolks and 1/4 cup of the granulated sugar until pale and thick. Add the melted cream cheese mixture and vanilla extract, stirring to combine.
- Gradually fold in the sifted flour mixture until smooth and well combined.
- In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- Gently fold the beaten egg whites into the cream cheese mixture, a little at a time, being careful not to deflate the batter.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Tap the muffin tin gently on the counter to remove air bubbles, then bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
These cupcakes are best enjoyed fresh but can be stored for up to 2 days at room temperature in an airtight container.
Refrigerate for up to 5 days if you want to keep them longer.
Reheat the cupcakes in the microwave for 10-15 seconds to restore softness.
Variations: Top with fresh fruit, mix in matcha powder, or add chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 9g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
