Description
These Fluffy Japanese Cotton Cheesecake Cupcakes offer a delicate and airy texture with a subtle cream cheese flavor. Lightly sweetened and softly baked to perfection, these cupcakes deliver the signature melt-in-your-mouth softness of classic Japanese cotton cheesecake in convenient single-serving portions.
Ingredients
Scale
Cheesecake Batter
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1 tablespoon lemon juice (optional)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners or grease and flour the cups to prevent sticking.
- Prepare the Cream Cheese Mixture: In a medium saucepan, combine the softened cream cheese, butter, and whole milk. Heat over low to medium heat while stirring occasionally until the cream cheese and butter are fully melted and the mixture is smooth. Remove from heat and allow it to cool to room temperature.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside for later use.
- Combine Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, granulated sugar, and optional lemon juice until the mixture is smooth, pale, and slightly thickened.
- Add Cream Cheese Mixture: Slowly pour the cooled cream cheese mixture into the egg yolk mixture while whisking continuously to ensure a smooth, well-incorporated batter.
- Add Dry Ingredients: Gradually sift and fold the flour mixture into the egg yolk batter, mixing gently until fully combined. Set this batter aside.
- Whip Egg Whites: Using a clean bowl and a handheld or stand mixer, beat the egg whites on medium-high speed until soft peaks form. Then, gradually add 2 tablespoons of granulated sugar and continue beating until stiff peaks form, with the egg whites standing firmly when the beaters are lifted.
- Fold Egg Whites into Batter: Gently fold one-third of the whipped egg whites into the batter using gentle folding motions to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the batter and preserving the airiness.
- Fill Muffin Cups: Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising. Tap the muffin tin gently on the counter to release trapped air bubbles.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the cupcake tops are golden brown and slightly puffed. The cakes will rise during baking and may slightly collapse upon cooling, which is normal.
- Cool: Let the cupcakes cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. The cupcakes may shrink slightly but will remain soft and fluffy.
- Serve: Once cooled, dust the cupcakes with powdered sugar if desired. Serve immediately for best texture. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Notes
- The lemon juice is optional but adds a pleasant subtle tang to balance the sweetness.
- Be careful not to deflate the egg whites when folding to preserve the light texture of the cupcakes.
- The cupcakes may sink slightly after baking due to their delicate structure—this is normal for Japanese cotton cheesecake.
- For best results, consume the cupcakes on the day they are baked; refrigerate leftovers and bring to room temperature before serving.
- You can line the muffin tin with parchment or cupcake liners to make removal easier and prevent sticking.
