1. What makes Fluffy Japanese Cotton Cheesecake Cupcakes so light and airy?

The key to their fluffy texture lies in the whipped egg whites. When whipped to stiff peaks and carefully folded into the cream cheese mixture, the egg whites trap air and help the cupcakes rise, resulting in their signature cotton-like fluffiness.

2. Can I use a different type of cheese instead of cream cheese?

While cream cheese is essential for the signature tang and creamy texture, you can experiment with mascarpone or ricotta cheese. However, using these substitutes may alter the flavor and texture slightly.

3. Why is a water bath necessary for baking these cupcakes?

The water bath helps maintain a consistent, gentle heat, preventing the cupcakes from drying out and cracking. This method ensures they rise evenly and retain their soft, airy texture.

4. Can I store these cupcakes for later?

Yes! Store the cupcakes in an airtight container in the fridge for up to two days. If you want to keep them for longer, they can be frozen for up to a month. Just make sure to wrap them tightly in plastic wrap to avoid freezer burn.

Fluffy Japanese Cotton Cheesecake Cupcakes: Light & Airy Dessert

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; 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; 1/4 cup powdered sugar for dusting

Description

Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, airy, and light treats that combine the richness of cream cheese with the lightness of soufflé. These cupcakes are a perfect dessert for any occasion, offering a melt-in-your-mouth experience with every bite.

Ingredients

Scale

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
1/4 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 with granulated sugar until smooth. Add milk, egg yolks, and vanilla extract and mix well.
Sift the flour and cornstarch into the cream cheese mixture, mixing until smooth.
In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
Gently fold the whipped egg whites into the cream cheese mixture in three additions, ensuring the mixture remains airy.
Fill the cupcake liners about two-thirds full with the batter.
Bake in the preheated oven for 30 minutes or until the tops are golden and the centers are set.
Let the cupcakes cool completely in the tin. Once cooled, dust with powdered sugar and serve.

Notes

Ensure the cream cheese is softened before use to prevent lumps in the batter.
Do not overmix the egg whites after folding them into the batter to maintain their fluffy texture.
Use a water bath for even baking and to prevent the tops from drying out.
The cupcakes are best enjoyed the same day but can be stored in an airtight container in the fridge for up to two days.
For extra flavor, consider adding lemon zest to the batter for a citrusy kick.

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

Nutrition

Serving Size: 1 cupcake
Calories: 150 kcal
Sugar: 12g
Sodium: 75mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 2g
Cholesterol: 65mg