Name: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep time: 20 min
Cook time: PT-486588H44M52S
Total time: 45 min
Yield: undefined
Cuisine: Japanese
Ingredients: 1 package (8 oz) cream cheese, softened; ¼ cup unsalted butter, softened; ½ cup milk; ¼ cup granulated sugar; 2 large egg yolks; 2 large egg whites; 1 teaspoon vanilla extract; ½ cup all-purpose flour; 1 tablespoon cornstarch; ¼ teaspoon cream of tartar; Pinch of salt; Powdered sugar (for dusting, optional)

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Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, airy, and melt-in-your-mouth delightful treats that combine the best of cheesecake and sponge cake. These cupcakes feature a light, soft, and moist texture that’s characteristic of Japanese cotton cheesecakes, with a tangy cream cheese flavor and a subtle sweetness. Perfect as a snack or dessert, these cupcakes are easy to make and offer a delightful twist on traditional cheesecake.

Why You’ll Love This Recipe

Japanese Cotton Cheesecake Cupcakes are known for their incredibly light and fluffy texture, thanks to the combination of whipped egg whites and a creamy cheesecake batter. The soft, cloud-like consistency will remind you of a sponge cake, yet with the creamy richness of a cheesecake. These cupcakes are perfect for anyone who loves cheesecake but wants a lighter, airier version that’s easy to enjoy in cupcake form. They’re perfect for parties, gatherings, or when you simply want a little indulgence without being overly heavy.

Ingredients

For the cheesecake cupcakes:

1 package (8 oz) cream cheese, softened
¼ cup unsalted butter, softened
½ cup milk
¼ cup granulated sugar
2 large egg yolks
2 large egg whites
1 teaspoon vanilla extract
½ cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon cream of tartar
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 the oven:
Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
Prepare the cream cheese mixture:
In a saucepan, combine the cream cheese, butter, and milk. Heat over low heat until the cream cheese and butter have melted completely and the mixture is smooth. Once melted, remove from heat and let it cool for a few minutes. Whisk in the egg yolks and vanilla extract until combined.
Make the batter:
Sift the flour and cornstarch together. Gradually add the sifted flour mixture to the cream cheese mixture, whisking until smooth and fully incorporated.
Whip the egg whites:
In a clean mixing bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form. The egg whites should be glossy and hold their shape.
Fold the egg whites into the batter:
Gently fold the whipped egg whites into the cream cheese batter in three additions. Be careful not to deflate the mixture; fold just until fully combined and smooth. The batter should be light and airy.
Fill the cupcake liners:
Spoon the batter into the cupcake liners, filling them about ¾ full. Tap the muffin tin gently on the counter to remove any air bubbles.
Bake the cupcakes:
Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The cupcakes will puff up as they bake and may sink slightly as they cool, which is normal.
Cool and serve:
Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving, if desired.

Servings and Timing

This recipe makes about 8 cupcakes.
Prep time: 20 minutes
Cook time: 20-25 minutes
Total time: 45 minutes

Variations

Fruit topping: Serve with fresh fruit like berries or a fruit compote for added flavor.
Flavored versions: Add lemon zest or matcha powder to the batter for a different twist on flavor.
Chocolate version: Melt some chocolate and swirl it into the batter before baking for a chocolatey variation.

Storage/Reheating

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. These cupcakes are best enjoyed fresh but can be reheated in the microwave for 10-15 seconds to soften slightly before serving.

Fluffy Japanese Cotton Cheesecake Cupcakes

FAQs

Can I use low-fat cream cheese in this recipe?

Yes, you can use low-fat cream cheese, but the texture may be slightly different. Full-fat cream cheese gives the cupcakes a richer, creamier texture.

Can I make these cupcakes without the cornstarch?

The cornstarch helps give the cupcakes a lighter texture. If you don’t have cornstarch, you can replace it with an equal amount of flour, but the texture may not be as airy.

Can I make these cupcakes ahead of time?

Yes, these cupcakes can be made a day ahead of time. Store them in an airtight container to keep them fresh.

How can I prevent the cupcakes from sinking too much?

Make sure to fold the egg whites gently into the batter to avoid deflating them too much. Also, don’t overmix the batter—this will help maintain the light and airy texture.

How can I make sure my cupcakes don’t crack?

Japanese Cotton Cheesecake Cupcakes may naturally crack slightly due to the nature of the batter, but this is normal. To minimize cracking, avoid opening the oven during baking and cool the cupcakes gradually at room temperature.

Can I make these cupcakes without cream of tartar?

Yes, you can omit the cream of tartar, but it helps stabilize the egg whites. You can substitute with lemon juice or white vinegar if desired.

Conclusion

Fluffy Japanese Cotton Cheesecake Cupcakes are a lighter, airier take on traditional cheesecake, with a smooth, creamy filling and a light texture that melts in your mouth. Perfect for those who love the flavor of cheesecake but want something more delicate and less dense, these cupcakes are ideal for any occasion. With their simple ingredients and easy preparation, they’ll be your new go-to for a delightful dessert!