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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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4 from 64 reviews

Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicate treats that combine the richness of cream cheese with a soft, soufflé-like texture. These cupcakes are perfect for dessert lovers seeking a melt-in-your-mouth experience with a subtle sweetness and a cloud-like fluffiness.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 4 tbsp milk
  • 3 large eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1 tsp cornstarch
  • 1/8 tsp salt

Topping

  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper to ensure easy removal and an even bake.
  2. Mix cream cheese base: In a mixing bowl, beat the softened cream cheese together with granulated sugar until smooth and creamy. Incorporate the milk, egg yolks, and vanilla extract, mixing well until fully combined.
  3. Add dry ingredients: Sift in the all-purpose flour and cornstarch to the cream cheese mixture to avoid lumps. Stir gently until everything is blended evenly.
  4. Whip egg whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining granulated sugar while continuing to beat until stiff peaks develop, creating a stable meringue.
  5. Fold in meringue: Carefully fold the whipped egg whites into the cream cheese batter in three additions. Be gentle to keep the mixture airy and fluffy, avoiding deflating the batter.
  6. Fill the liners: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for approximately 30 minutes. The cupcakes are done when the tops are lightly golden and the centers are set and spring back slightly when touched.
  8. Cool: Remove the cupcakes from the oven and let them cool completely in the tin to retain their soft texture.
  9. Dust and serve: Once cooled, dust the tops with powdered sugar for a delicate finish. Serve and enjoy the fluffy texture and mild sweetness of these Japanese cotton cheesecake cupcakes.

Notes

  • Ensure the cream cheese is softened to room temperature to prevent lumps in the batter.
  • Be gentle when folding the egg whites to maintain the airy texture essential for the fluffy cupcakes.
  • Use fresh eggs for best results and proper meringue stability.
  • Do not overbake, as this can dry out the delicate cupcakes.
  • Allow cupcakes to cool completely before dusting with powdered sugar to avoid melting.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/