Imagine biting into a cupcake so light and airy that it practically melts in your mouth — that’s what these Fluffy Japanese Cotton Cheesecake Cupcakes deliver. Combining the creaminess of cheesecake with the ethereal texture of Japanese cotton cake, these cupcakes are perfect for anyone craving something elegant yet simple. Whether you’re hosting guests or looking for a personal treat, these are sure to delight.
Ingredients
- 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 so the mixture is uniform and free of lumps.
- In a separate clean bowl, whisk the egg whites until they form soft peaks. (That means when you lift the whisk, the peaks should gently bend over.)
- Gently fold the whipped egg whites into the cream cheese base mixture. Use a spatula and lift from the bottom, turning over to maintain air in the whites.
- Sift the flour and salt, then gradually fold them in until just combined. Avoid overmixing to keep the texture light.
- Fill each cupcake liner about ⅔ full with batter. This gives space for rise without overflow.
- 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.
Tips & Tricks
- Make sure cream cheese and butter are at room temperature — this helps them blend seamlessly.
- Use a clean, dry bowl for whipping the egg whites; any grease or moisture can prevent proper volume.
- Sift flour to avoid lumps and achieve a fine texture.
- Don’t open the oven while baking too early; the delicate structure needs steady heat.
- For extra aroma, adding a bit of lemon zest or vanilla bean can elevate the flavor.
Variations
- Matcha Twist: Fold in 1 tablespoon of matcha powder for a green tea flavor and hue.
- Citrus notes: Use lemon or orange zest to brighten up the richness.
- Fruit swirl: Add raspberry or strawberry puree to the batter before baking.
- Gluten‑free version: Use a certified gluten‑free flour blend instead of all-purpose flour.
Serving Suggestions
- Dust with powdered sugar or top with whipped cream for a delicate finish.
- Pair with a cup of green tea or light coffee to balance richness.
- Serve with fresh berries (strawberries, raspberries, blueberries) for contrast in texture and flavor.
Nutrition (Per Cupcake)
- Calories: ~150
- Sugar: ~8 g
- Fat: ~9 g (Saturated ~5 g)
- Carbohydrates: ~15 g
- Protein: ~3 g
Why This Recipe Works
- The separation of egg yolks and whites helps achieve a lighter, cotton‑like texture.
- Beating whites to soft peaks and folding carefully preserves air, which is essential.
- Baking temperature (320°F/160°C) is gentle enough to cook through without drying out or browning too fast.