Why Make This Recipe
Japanese Cotton Cheesecake Cupcakes are a delightful twist on traditional cheesecake. They have a light, fluffy texture that melts in your mouth. These cupcakes are perfect for those who love a bit of sweetness without it being too rich. Plus, they’re cute and great for sharing!
How to Make Japanese Cotton Cheesecake Cupcakes
Ingredients:
Wet Ingredients:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup (60ml) whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Dry Ingredients:
- ¼ cup (30g) cake flour
- 1 tablespoon cornstarch
- ¼ cup (50g) granulated sugar
Optional:
- Powdered sugar for dusting
- Fresh berries for garnish
Directions:
Step 1: Prepare Your Oven and Water Bath
Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners. Place the muffin tin inside a larger roasting pan to create a water bath for baking. This gentle method helps prevent cracking and keeps the cupcakes tender.
Step 2: Melt the Creamy Base
In a small saucepan over low heat, melt together the cream cheese, butter, and milk. Stir constantly until smooth and silky. Set aside to cool slightly—think warm, not hot.
Step 3: Mix Egg Yolks and Vanilla
In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Slowly pour in the cream cheese mixture, whisking until smooth.
Step 4: Sift and Stir
Sift the cake flour and cornstarch into the wet mixture. Stir gently to combine—don’t overmix. This helps achieve the delicate crumb that makes these cupcakes special.
Step 5: Whip the Egg Whites
In a clean bowl, beat the egg whites until foamy. Gradually add sugar while whipping, until you reach soft peaks.
Step 6: Fold the Meringue
Take one-third of the meringue and gently fold it into the batter. Then fold in the remaining meringue in two more batches, being careful not to deflate the air.
Step 7: Fill and Bake
Spoon the batter into the cupcake liners, filling each about ¾ full. Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin.
Step 8: Bake to Perfection
Bake for 20–25 minutes. The tops should be pale golden, and the cupcakes should have a slight jiggle. Turn off the oven, crack the door, and let them sit for 5 minutes before removing.
Step 9: Cool and Decorate
Cool the cupcakes in the tin for 10 minutes, then transfer them to a wire rack. Dust with powdered sugar and top with berries for a stunning finish.
How to Serve Japanese Cotton Cheesecake Cupcakes
These cupcakes are best served at room temperature or slightly chilled. They can be enjoyed on their own or paired with a cup of tea or coffee. The powdered sugar and fresh berries add a lovely touch!
How to Store Japanese Cotton Cheesecake Cupcakes
To keep the cupcakes fresh, store them in an airtight container in the refrigerator. They can last for about 3-4 days. Before serving, you can dust them with powdered sugar again for extra sweetness.
Tips to Make Japanese Cotton Cheesecake Cupcakes
- Ensure all ingredients are at room temperature to mix smoothly.
- Be gentle when folding the meringue to keep the batter light.
- Use a toothpick to check if they are done; if it comes out clean, they are ready.
Variation
You can add flavors like matcha or chocolate to the batter to create different variations of these cupcakes. Simply add in the flavoring during the wet mixture phase.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but it may affect the texture. Full-fat cream cheese creates a fluffier cupcake.
Q: What do I do if my cupcakes crack?
A: Cracking usually happens if the temperature is too high. Make sure to bake them slowly in the water bath.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze them. Make sure they are well-wrapped and thaw them in the refrigerator when ready to eat.
Japanese Cotton Cheesecake Cupcakes
Ingredients
Wet Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Dry Ingredients
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
Optional Toppings
- Powdered sugar for dusting
- Fresh berries for garnish
Instructions
Preparation
- Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners and place it inside a larger roasting pan to create a water bath.
Making the Batter
- In a small saucepan over low heat, melt together the cream cheese, butter, and milk, stirring until smooth and silky. Set aside to cool slightly.
- In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Gradually pour in the cream cheese mixture, whisking until smooth.
- Sift the cake flour and cornstarch into the wet mixture. Stir gently to combine.
- In a clean bowl, beat the egg whites until foamy. Gradually add sugar while whipping, until you reach soft peaks.
- Fold one-third of the meringue into the batter, then fold in the remaining meringue in two more batches.
Baking
- Spoon the batter into the cupcake liners, filling each ¾ full. Pour hot water into the larger pan until it reaches halfway up the muffin tin.
- Bake for 20–25 minutes until the tops are pale golden and the cupcakes have a slight jiggle. Turn off the oven, crack the door, and let sit for 5 minutes.
Cooling and Serving
- Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and top with berries before serving.
