Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft treats. These delicate cupcakes combine the richness of cream cheese with a soufflé-like texture, achieved by folding whipped egg whites into a smooth batter. Baked to a gentle golden perfection, they offer a melt-in-your-mouth experience that’s perfect for dessert or teatime.
Ingredients
Scale
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice (optional)
- 1 teaspoon vanilla extract
For Garnish
- 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 prepare for baking.
- Prepare Cream Cheese Mixture: In a medium saucepan over low to medium heat, combine the softened cream cheese, butter, and whole milk. Stir occasionally until the mixture is melted completely and smooth. Remove from heat and allow it to cool to room temperature.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, and salt until well combined. Set aside for later use.
- Whisk Egg Yolks: In a large bowl, whisk together the egg yolks, granulated sugar, lemon juice (if using), and vanilla extract until the mixture is pale and smooth, indicating the sugar has dissolved and the yolks are properly aerated.
- Combine Cream Cheese Mixture and Egg Yolks: Slowly pour the cooled cream cheese mixture into the egg yolk mixture while whisking continuously to ensure a smooth, lump-free batter.
- Add Dry Ingredients: Gradually sift the dry flour mixture into the wet batter, folding gently with a spatula until fully combined. Avoid overmixing to maintain batter lightness.
- Whip Egg Whites: Using a clean mixing bowl and 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; the mixture should stand firmly when the beaters are lifted.
- Fold Egg Whites into Batter: Gently fold one-third of the whipped egg whites into the batter using a spatula to lighten it. Then carefully fold in the remaining egg whites in two additions, ensuring not to deflate the airy texture.
- Fill Muffin Cups: Evenly distribute the batter into the prepared muffin tin, filling each cupcake liner about 3/4 full. Tap the tin gently on the counter to release any trapped air bubbles.
- Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes until the tops are golden brown and slightly puffed.
- Cool in Tin: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Note that cupcakes will continue to rise slightly during baking and may deflate a bit as they cool, which is normal.
- Serve: Once fully cooled, dust the tops with powdered sugar if desired. Serve the cupcakes fresh for best texture. Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days.
Notes
- For added tanginess, lemon juice is optional but recommended to brighten flavors.
- Be careful when folding egg whites to maintain the fluffy airy texture of the batter.
- Do not overbake to prevent dryness; the cupcakes should be soft and slightly jiggly when done.
- These cupcakes are best eaten the same day but can be refrigerated for up to 3 days.
- Using a gentle oven temperature ensures a slow bake that preserves the delicate structure.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
