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To make these delightful Japanese Cotton Cheesecake Cupcakes, you need a few key ingredients. Each one plays an important role in creating that light, fluffy texture. Here’s your shopping list: - 8 oz (225g) cream cheese, softened to room temperature - 1/2 cup (100g) granulated sugar - 1/4 cup (60ml) whole milk - 1/4 cup (60ml) vegetable oil - 3 large eggs, separated into yolks and whites - 1 teaspoon pure vanilla extract - 1/4 cup (30g) all-purpose flour, sifted - 1 tablespoon cornstarch, sifted - 1/4 teaspoon fine salt - Powdered sugar, for dusting and garnish Each ingredient brings something special. The cream cheese gives a rich base. Granulated sugar adds sweetness. Whole milk and vegetable oil keep the texture moist. Eggs give structure, while vanilla adds flavor. Flour and cornstarch help bind everything. The fine salt enhances all the tastes. Finally, powdered sugar gives a lovely finish. These ingredients work together to create a cupcake that is light, airy, and simply irresistible. Enjoy gathering your supplies and get ready to bake! {{ingredient_image_2}} - Preheat your oven to 320°F (160°C). - Prepare a cupcake pan by lining it with paper liners. This stops the cupcakes from sticking. - In a large bowl, mix the softened cream cheese and granulated sugar. Use a hand mixer or a stand mixer. Beat until the mix is smooth and creamy. - Pour in the whole milk, vegetable oil, and vanilla extract. Stir well until everything blends together smoothly. - Add the egg yolks one at a time. Mix well after each addition. Make sure the yolks blend fully. - Sift the all-purpose flour, cornstarch, and fine salt into the cream cheese mix. Gently stir until the batter is uniform and lump-free. - In a separate bowl, beat the egg whites until they form soft peaks. This step makes the cupcakes fluffy. - Carefully fold the egg whites into the cream cheese batter in three parts. Use a spatula to lift and cut through the mix gently. - Spoon the fluffy batter into the lined cupcake pan. Fill each cup about two-thirds full to allow for rising. - Place the filled pan into a larger baking dish filled with hot water. The water should reach halfway up the sides of the cupcake pan. This steam keeps the cupcakes moist. - Bake for 25-30 minutes. The edges should be lightly golden. A toothpick should come out clean when inserted in the center. - After baking, let the cupcakes cool in the pan for 10 minutes. Then move them to a wire rack to cool completely. - Before serving, dust the tops lightly with powdered sugar for a lovely finish. To get a soft and fluffy cotton cheesecake cupcake, use room temperature ingredients. This helps everything blend smoothly. Cold cream cheese or eggs can lead to lumps. Also, folding is key. When you mix in whipped egg whites, use gentle motions. This keeps air in the batter. You want light and airy cupcakes! One big mistake is overmixing the batter. If you mix too much, the cupcakes can turn dense. Mix just until combined. Another mistake is not preheating your oven. A cold oven can lead to uneven baking. Always set your oven to 320°F (160°C) before you start. For a beautiful finish, dust the tops with powdered sugar. It adds a sweet touch and looks great. You can also add fresh berries or edible flowers for color. Serve the cupcakes on a nice cake stand. This makes them look extra special at any gathering. Pro Tips Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter and ensures even baking. Whip Egg Whites Properly: To achieve the best fluffiness, make sure your mixing bowl and beaters are clean and dry before whipping the egg whites. Any fat can prevent them from reaching full volume. Water Bath Importance: Using a water bath while baking helps to maintain moisture and prevents the tops from cracking, resulting in a soft and tender cupcake. Cooling Method: Let the cupcakes cool in the pan for a short time to set, but avoid leaving them too long, as they can become soggy. Transfer to a wire rack to cool completely. {{image_4}} You can easily switch up the flavors in your Japanese cotton cheesecake cupcakes. A great way is to add citrus zest from lemon or orange. This gives a fresh and bright taste. Just mix in about a teaspoon of zest when you add the wet ingredients. If you love chocolate, try using cocoa powder or melted chocolate. You can replace a little flour with cocoa powder, about 2 tablespoons, for a rich and deep flavor. Another fun option is matcha, which adds a lovely green color and earthy taste. Mix in 1-2 teaspoons of matcha powder with the dry ingredients for a unique twist. If you need to make gluten-free cupcakes, swap the all-purpose flour with a gluten-free blend. Make sure the blend has xanthan gum for structure. This way, you keep the fluffy texture. For those who want dairy-free options, use vegan cream cheese. You can also substitute the whole milk with almond or soy milk. This keeps the cupcakes light and airy while fitting your dietary needs. Making mini cupcakes is a fun way to enjoy these treats. For mini versions, bake them for about 15-20 minutes. Keep an eye on them to avoid overbaking. They should still have a light golden color. When it comes to presentation, mini cupcakes look great on a tiered cake stand. You can also add a small dollop of whipped cream or a berry on top for a cute touch. Regular cupcakes can be garnished similarly, but using edible flowers can really make them pop! To keep your Japanese cotton cheesecake cupcakes fresh, you have two main options. If you plan to eat them within a few days, storing them in the fridge is best. Here’s how to do it: - Place the cupcakes in an airtight container. - Keep them in the fridge for up to 3 days. This method keeps the cupcakes moist and tasty. If you have leftover cupcakes after three days, it’s time to think about freezing. If you prefer to store them at room temperature, do this: - Keep them in a cool, dry area. - Use a covered container to protect them from air. However, they will stay fresh for only 1 day at room temperature. To freeze your cupcakes, follow these steps: - Let the cupcakes cool completely. - Wrap each cupcake tightly in plastic wrap. - Place them in a freezer bag or container. This keeps them fresh for up to 2 months. When you're ready to enjoy them, here’s how to thaw: - Take the cupcakes out of the freezer. - Unwrap them and place them on a plate. - Let them sit at room temperature for about 1 hour. This helps them regain their soft texture. Enjoy your delicious treats whenever you want! Japanese cotton cheesecake is a light, airy dessert. It combines the creamy taste of cheesecake with a fluffy texture. Unlike traditional cheesecake, it uses whipped egg whites, making it less dense. Traditional cheesecake often has a richer, heavier feel. Japanese cotton cheesecake feels almost like a soufflé. This unique texture makes it a favorite among dessert lovers. Yes, you can make these cupcakes ahead. Bake them and let them cool completely. After cooling, store them in an airtight container in the fridge. They stay fresh for about three days. If you want to keep them longer, freeze them. Wrap them well in plastic wrap and place them in a freezer bag. When ready to eat, thaw them in the fridge overnight. Cupcakes may not be fluffy for several reasons. One common cause is overmixing the batter. This can deflate the air you whipped into the egg whites. Another reason is not whipping the egg whites enough. They need to reach soft peaks for proper fluffiness. Ensure you fold the egg whites gently into the batter. This keeps the light texture that you want. Yes, you can use other cheeses. Cream cheese gives a rich flavor, but alternatives work too. Ricotta cheese or mascarpone can add a different taste. If you use these, keep the texture in mind. They might change how light your cupcakes turn out. Always blend them well to avoid lumps. You now know how to create delicious Japanese cotton cheesecake cupcakes. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember, room temperature ingredients and careful mixing matter. You can also try fun variations like citrus flavors or gluten-free options. Storing these treats correctly ensures they stay fresh. With this knowledge, you can master this recipe and impress others. Enjoy baking and sharing your creations!

Fluffy Japanese Cotton Cheesecake Cupcakes

Light and airy cupcakes inspired by the famous Japanese cotton cheesecake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Japanese
Servings 12
Calories 150 kcal

Ingredients
  

  • 8 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 4 cup whole milk
  • 1 4 cup vegetable oil
  • 3 large eggs, separated into yolks and whites
  • 1 teaspoon pure vanilla extract
  • 1 4 cup all-purpose flour, sifted
  • 1 tablespoon cornstarch, sifted
  • 1 4 teaspoon fine salt
  • to taste powdered sugar, for dusting and garnish

Instructions
 

  • Preheat your oven to 320°F (160°C) and prepare a cupcake pan by lining it with paper liners.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  • Pour in the milk, vegetable oil, and vanilla extract into the cream cheese mixture and stir until smooth.
  • Add the egg yolks one at a time, mixing thoroughly after each addition.
  • Sift the all-purpose flour, cornstarch, and salt into the cream cheese mixture and gently mix until uniform.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • Fold the whipped egg whites into the cream cheese batter in three additions, being careful not to deflate them.
  • Spoon the batter into the lined cupcake pan, filling each cup about two-thirds full.
  • Place the filled cupcake pan into a larger baking dish filled with hot water halfway up the sides of the cupcake pan.
  • Bake for 25-30 minutes or until the edges are lightly golden and a toothpick comes out clean.
  • Remove the cupcake pan from the oven and let it cool for 10 minutes before transferring to a wire rack to cool completely.
  • Dust the tops of the cupcakes lightly with powdered sugar before serving.

Notes

For a beautiful finish, dust with powdered sugar before serving.
Keyword cheesecake, cupcakes, Japanese dessert