Why Make This Recipe
Japanese Cotton Cheesecake Cupcakes are a delightful treat that combines the light and airy texture of traditional Japanese cheesecake with the convenience of cupcakes. These little gems are perfect for those who love a sweet, fluffy dessert that feels like a cloud in your mouth. They are great for parties, special occasions, or simply as a sweet indulgence. Plus, they are easy to make and are sure to impress your family and friends!
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, like spring sun on your skin.
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 step helps achieve that delicate crumb Japanese cotton cheesecake cupcakes are known for.
Step 5: Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites until foamy. Gradually add sugar while whipping, continuing until you reach soft peaks that curve gently like the tip of a bird’s feather.
Step 6: Fold the Meringue
Take one-third of the meringue and gently fold it into the batter to lighten the mix. Then fold in the remaining meringue in two more batches, careful not to deflate all that lovely 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 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 warm or at room temperature. You can enjoy them plain, or for an extra touch, dust them with powdered sugar or add fresh berries on top. They are perfect for afternoon tea or as a dessert after dinner.
How to Store Japanese Cotton Cheesecake Cupcakes
To store leftover cupcakes, keep them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to bring them back to room temperature before serving for the best texture.
Tips to Make Japanese Cotton Cheesecake Cupcakes
- Make sure all your ingredients are at room temperature for the best mixing results.
- Do not overmix the batter; gentle folding is key to keeping the cupcakes light and airy.
- The water bath is crucial for even baking and preventing cracks, so don’t skip it!
Variation
For a twist on this classic recipe, try adding a tablespoon of matcha powder to the dry ingredients for a green tea flavor, or incorporate chocolate by folding in melted chocolate to the cream cheese mixture.
FAQs
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, it may affect the texture and richness of the cupcakes. Full-fat cream cheese gives the best results.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze the cupcakes. Just make sure they are completely cooled and placed in an airtight container. They can be frozen for up to a month.
Q: What can I use instead of cake flour?
A: If you don’t have cake flour, you can substitute it with all-purpose flour. However, you may want to add an extra tablespoon of cornstarch to mimic the lighter texture.
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Japanese Cotton Cheesecake Cupcakes
Ingredients
Wet Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk 60ml
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Dry Ingredients
- ¼ cup cake flour 30g
- 1 tablespoon cornstarch
- ¼ cup granulated sugar 50g
Optional
- 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.
- Place the muffin tin inside a larger roasting pan to create a water bath for baking.
Making the Batter
- In a small saucepan over low heat, melt together the cream cheese, butter, and milk. Stir until smooth and slightly cool.
- In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Gradually pour in the cream cheese mixture.
- Sift the cake flour and cornstarch into the wet mixture, and stir gently to combine.
- In a clean bowl, beat the egg whites until foamy. Gradually add sugar while whipping until soft peaks form.
- Fold one-third of the meringue into the batter to lighten it, then fold in the remaining meringue in two additional batches.
Baking
- Spoon the batter into 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.
- Bake for 20-25 minutes until pale golden and slightly jiggly.
- Turn off the oven, crack the door, and let sit for 5 minutes before removing.
Cooling and Serving
- Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar and add berries for garnish before serving.
