Q: What makes these Fluffy Japanese Cotton Cheesecake Cupcakes so fluffy?

A: The whipped egg whites folded into the batter are the key to creating the cloud-like texture of these cupcakes.

Q: Can I skip the water bath?

A: While you can bake them without it, using a water bath helps the cupcakes rise more evenly and prevents the tops from cracking.

Q: Can I use low-fat cream cheese?

A: Yes, low-fat cream cheese works, but the cupcakes might be a bit denser compared to using full-fat cream cheese.

Fluffy Japanese Cotton Cheesecake Cupcakes: A Dreamy Delight

Name: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 8 oz cream cheese, softened; ¼ cup granulated sugar; 4 tbsp milk; 3 large eggs, separated; 1 tsp vanilla extract; ½ cup all-purpose flour; 1 tsp cornstarch; ⅛ tsp salt; ¼ cup powdered sugar for dusting

Description

Fluffy Japanese Cotton Cheesecake Cupcakes are a light, airy, and creamy dessert that combines the soft, sponge-like texture of Japanese cotton cheesecake with the bite-sized appeal of a cupcake. Perfect for tea time or as a special treat, these cupcakes are easy to make and sure to impress your guests with their delicate flavor and cloud-like consistency.

Ingredients

Scale

8 oz cream cheese, softened
¼ cup granulated sugar
4 tbsp milk
3 large eggs, separated
1 tsp vanilla extract
½ cup all-purpose flour
1 tsp cornstarch
⅛ tsp salt
¼ cup powdered sugar for dusting

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Instructions

Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
Beat the softened cream cheese and granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
Sift the flour and cornstarch into the cream cheese mixture and mix until smooth.
In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
Gently fold the whipped egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
Fill the cupcake liners with the batter about two-thirds full, leaving room for the cupcakes to rise.
Bake in the preheated oven for 30 minutes or until the tops are lightly golden and the centers are set. The cupcakes should jiggle slightly when touched.
Remove the cupcakes from the oven and let them cool completely in the tin.
Once cooled, dust the tops with powdered sugar before serving.

Notes

Ensure the cream cheese is fully softened before mixing to avoid lumps in the batter.
A water bath can be used to maintain gentle heat and prevent cracking during baking.
The cupcakes can be stored in an airtight container in the fridge for up to two days, or frozen for longer storage.
Let the cupcakes come to room temperature before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 cupcake
Calories: 150 kcal
Sugar: 14g
Sodium: 75mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg