Name: Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 1/2 cup milk; 1/2 cup granulated sugar; 3 large eggs, separated; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1/2 cup all-purpose flour; 1 tablespoon cornstarch; A pinch of salt; Powdered sugar, for dusting; Whipped cream or fresh berries for garnish

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Introduction

Japanese Cotton Cheesecake Cupcakes are delightfully light and fluffy treats with a subtle sweetness and creamy texture. These cupcakes combine the rich creaminess of cheesecake with an airy, soufflé-like quality that melts in your mouth. Perfect for any occasion, they offer a unique twist on traditional cupcakes.

The image shows several soft cupcakes with a light yellow base and a fluffy, golden brown top, each sitting in white paper liners. On top of each cupcake is a small swirl of white cream, crowned with a fresh, bright red raspberry, and the cream is dusted lightly with white powdered sugar that covers the surface of the cupcakes. They are arranged closely together on a white plate, all set against a white marbled surface. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup milk
1/2 cup granulated sugar (plus 2 additional tablespoons)
3 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup all-purpose flour
1 tablespoon cornstarch
A pinch of salt
Powdered sugar, for dusting (optional)
Whipped cream or fresh berries for garnish (optional)

Instructions

Step 1: Preheat your oven to 320°F (160°C). Line a cupcake pan with paper liners.
Step 2: In a medium saucepan over low heat, combine the cream cheese, butter, and milk. Stir gently until smooth and melted. Remove from heat and let cool slightly.
Step 3: In a large bowl, whisk together 1/2 cup sugar and egg yolks until well combined. Add the cream cheese mixture, vanilla extract, lemon juice, flour, cornstarch, and salt. Mix until smooth.
Step 4: In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form.
Step 5: Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, being careful not to deflate the batter.
Step 6: Spoon the batter into the cupcake liners, filling about two-thirds full to allow room for rising.
Step 7: Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. The cupcakes should be puffed and fluffy.
Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and garnish with whipped cream or fresh berries if desired.

Tips & Variations

Ensure egg whites are beaten to stiff peaks to achieve the signature light, airy texture.
Room temperature ingredients mix more smoothly and create a better batter.
Add a teaspoon of matcha powder for a subtle green tea flavor twist.
Use fresh lemon juice for the best flavor balance.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. They can be gently reheated in a microwave for 10-15 seconds if desired, but avoid overheating to maintain fluffiness.

How to Serve

A group of soft, light yellow cupcakes with a smooth, golden-brown top layer sits neatly on a white plate against a white marbled texture background. Each cupcake is wrapped in a white paper cup. On top of every cupcake, there is a small dollop of white cream in the center, crowned by a single red raspberry with a slightly bumpy texture. The cupcakes are lightly dusted with powdered sugar, creating a delicate, snowy effect on the golden top layer. The focus is on the cupcake closest to the camera, making the others softly blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without a mixer?

While it is possible to beat the egg whites by hand using a whisk, it requires significant effort to achieve stiff peaks. Using an electric mixer is recommended for the best results.

Why do the cupcakes sometimes collapse after baking?

This can happen if the egg whites are overfolded or deflated during mixing, or if the oven temperature is too low. Gently fold the egg whites and bake at the correct temperature for a stable rise.