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Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.7 from 134 reviews

These Japanese Cotton Cheesecake Cupcakes are light, fluffy, and melt-in-your-mouth desserts that combine the creamy taste of cheesecake with the airy texture of a sponge cake. Perfectly baked to achieve a delicate cotton-like softness, these cupcakes are subtly sweet with a hint of lemon, making them an irresistible treat for any occasion.

Ingredients

Scale

For the Cheese Mixture

  • 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

For Topping (Optional)

  • Powdered sugar, for dusting
  • Whipped cream or fresh berries for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 320°F (160°C). Line a cupcake pan with paper liners to prepare for baking.
  2. Prepare the Cheese Mixture: In a medium saucepan over low heat, combine the softened cream cheese, butter, and milk. Stir gently until smooth and fully melted, then remove from heat and let it cool slightly. In a large mixing bowl, whisk together 1/2 cup granulated sugar and the egg yolks until well combined. Pour in the cream cheese mixture, then add vanilla extract, lemon juice, flour, cornstarch, and a pinch of salt. Mix until smooth and homogeneous.
  3. Whip the Egg Whites: In a separate clean bowl, beat the egg whites using an electric mixer until foamy. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff peaks form, ensuring the egg whites are firm and glossy.
  4. Fold the Mixtures Together: Gently fold about 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, taking care not to deflate the batter to preserve its airy texture.
  5. Fill the Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow space for the cupcakes to rise during baking.
  6. Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes. Bake until the cupcakes are puffed, lightly golden on top, and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Optionally, dust with powdered sugar and garnish with whipped cream or fresh berries before serving.

Notes

  • Ensure cream cheese and butter are softened for smooth blending.
  • Be gentle when folding in egg whites to maintain the fluffy texture.
  • Use fresh eggs for best results in whipping the egg whites.
  • Feel free to serve with fresh fruits or a drizzle of honey for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Japanese Cheesecake, Cotton Cheesecake, Cheesecake Cupcakes, Light Cheesecake, Fluffy Dessert, Japanese Dessert, Cream Cheese Cupcakes

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