Description
Enjoy these incredibly light and airy Fluffy Japanese Cotton Cheesecake Cupcakes. They combine the creamy richness of cheesecake with the delicate texture of Japanese cotton cake, offering an elegant and simple treat.
Ingredients
Scale
- 1 cup cream cheese, softened
- ½ cup sugar
- ¼ cup milk
- ¼ cup unsalted butter, softened
- 3 large eggs, separated
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, beat together the cream cheese, sugar, milk, and butter until very smooth and creamy.
- Add the egg yolks one at a time, mixing well after each addition until the mixture is uniform and free of lumps.
- In a separate clean bowl, whisk the egg whites until they form soft peaks.
- Gently fold the whipped egg whites into the cream cheese base mixture, lifting from the bottom to maintain air.
- Sift the flour and salt, then gradually fold them in until just combined. Avoid overmixing.
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 20-25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure cream cheese and butter are at room temperature for easy blending.
- Use a clean, dry bowl for whipping egg whites to achieve maximum volume.
- Sift the flour to prevent lumps and ensure a fine texture.
- Avoid opening the oven door too early during baking.
- Consider adding lemon zest or vanilla bean for enhanced aroma.
- For a matcha twist, fold in 1 tablespoon of matcha powder.
- Add lemon or orange zest for brighter citrus notes.
- Swirl in raspberry or strawberry puree for a fruity variation.
- Use a certified gluten-free flour blend for a gluten-free version.
- Dust with powdered sugar or top with whipped cream.
- Pair with green tea or coffee.
- Serve with fresh berries for a contrasting texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8 g
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 15 g
- Protein: 3 g
Keywords: Fluffy Japanese Cotton Cheesecake, Japanese cotton cheesecake recipe, Soufflé cheesecake, Light and airy cheesecake, Homemade fluffy Japanese cheesecake