Japanese Cotton Cheesecake Cupcakes

why make this recipe

Japanese Cotton Cheesecake Cupcakes are a delightful and light treat perfect for any occasion. They combine the rich creaminess of cheesecake with the airy fluffiness of a soufflé. These cupcakes are easy to make and are sure to impress anyone who takes a bite. If you love a dessert that is soft, slightly sweet, and has a melt-in-your-mouth texture, this recipe is just for you!

how to make Japanese Cotton Cheesecake Cupcakes

Ingredients:

• 1 cup cream cheese
• 1/2 cup milk
• 1/4 cup unsalted butter
• 3 eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine cream cheese, butter, and milk. Melt them together until smooth.
3. Add the sugar, vanilla extract, and lemon juice to the mixture and stir well.
4. Separate the egg whites and yolks; add the yolks to the mixture.
5. Sift in the flour and mix until smooth.
6. In another bowl, whip the egg whites with salt until stiff peaks form.
7. Gently fold the egg whites into the cream cheese mixture.
8. Pour the batter into cupcake liners.
9. Bake in a water bath for about 25-30 minutes or until fluffy.
10. Let cool, then dust with powdered sugar before serving.

how to serve Japanese Cotton Cheesecake Cupcakes

Serve these cupcakes warm or at room temperature. You can dust them with powdered sugar right before serving for a nice touch. They are wonderful as a dessert after a meal or as a snack any time of day. Pair them with a cup of tea or coffee for a delightful afternoon treat.

how to store Japanese Cotton Cheesecake Cupcakes

You can store the cupcakes in an airtight container in the refrigerator for up to 3 days. Make sure they cool completely before sealing them to keep their fluffy texture. You can also freeze the cupcakes for up to a month; just remember to thaw them in the refrigerator overnight before enjoying.

tips to make Japanese Cotton Cheesecake Cupcakes

• Make sure your cream cheese and butter are at room temperature for easier mixing.
• Whip the egg whites until they form stiff peaks; this step is important for achieving a light and fluffy texture.
• Be gentle when folding in the egg whites to keep as much air in the mixture as possible.

variation

You can add a hint of flavor by incorporating different extracts, like almond or lemon zest, to the batter. For a fruit twist, consider folding in some finely chopped fruits like blueberries or strawberries into the mixture.

FAQs

Q: Can I make this recipe gluten-free?
A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

Q: What can I do if my cupcakes are deflated?
A: Ensure you do not overmix the batter after folding in the egg whites. Overmixing can cause the air to escape, leading to deflation.

Q: Can I use low-fat cream cheese?
A: Yes, low-fat cream cheese can be used. However, it might affect the texture slightly, making the cupcakes less creamy.

Japanese Cotton Cheesecake Cupcakes

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• Author: barad2025gmail-com
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful and light cupcakes combining rich creaminess of cheesecake with airy fluffiness of a soufflé.

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Ingredients

Scale 1x2x3x

• 1 cup cream cheese
• 1/2 cup milk
• 1/4 cup unsalted butter
• 3 eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine cream cheese, butter, and milk. Melt them together until smooth.
3. Add the sugar, vanilla extract, and lemon juice to the mixture and stir well.
4. Separate the egg whites and yolks; add the yolks to the mixture.
5. Sift in the flour and mix until smooth.
6. In another bowl, whip the egg whites with salt until stiff peaks form.
7. Gently fold the egg whites into the cream cheese mixture.
8. Pour the batter into cupcake liners.
9. Bake in a water bath for about 25-30 minutes or until fluffy.
10. Let cool, then dust with powdered sugar before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to a month; thaw overnight in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 cupcake
• Calories: 180
• Sugar: 10g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 80mg

Keywords: Japanese cheesecake, cupcakes, dessert, light dessert, fluffy cheesecake