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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes
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Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy desserts that offer a cloud-like bite and delicate cheesiness. Unlike traditional dense cheesecakes, these cupcakes blend softness and subtle sweetness with a melt-in-your-mouth texture, making them perfect for any occasion and skill level.

Ingredients

Main Ingredients

  • Cream cheese – 250g (room temperature)
  • Milk – 60ml (room temperature)
  • Unsalted butter – 50g (room temperature)
  • Eggs – 4 large, separated
  • Granulated sugar – 100g, divided (about 50g for batter, 50g for meringue)
  • All-purpose flour – 40g (can be substituted with gluten-free flour blend for gluten-free option)
  • Lemon juice or zest – 1 teaspoon (optional)

Variations (Optional)

  • Matcha powder – 1 teaspoon (for matcha infusion)
  • Fresh or cooked berries – 50g (for berry swirl)
  • White or dark chocolate chips – 50g (for chocolate chip version)
  • Plant-based cream cheese and butter substitutes – quantities as above (for dairy-free/vegan option)
  • Citrus zest (orange, lime, or yuzu) – 1 teaspoon (alternative to lemon zest)

Instructions

  1. Prepare Your Ingredients: Bring cream cheese, milk, and butter to room temperature for smooth blending without lumps. Separate egg whites and yolks into clean, dry bowls, keeping them aside for whipping and batter.
  2. Create the Cream Cheese Mixture: Beat cream cheese until smooth. Gradually add softened butter and milk while mixing continuously. Incorporate sugar (about half) and egg yolks one by one, mixing thoroughly after each addition. Gently fold in sifted flour and optional lemon juice or zest to maintain the silky batter texture.
  3. Whip the Egg Whites: Using an electric mixer, whisk the egg whites until soft peaks form. Slowly add remaining sugar and continue beating until stiff, glossy peaks develop — this meringue is essential for the cupcakes’ signature fluffiness.
  4. Combine Batter and Meringue: Fold the whipped egg whites into the cream cheese batter carefully in portions, using a spatula to preserve as much air as possible. This step ensures a light and airy cupcake texture.
  5. Bake the Cupcakes: Preheat oven to 320°F (160°C). Pour batter evenly into cupcake liners placed in a muffin tin. Bake in a water bath (placing the muffin tin inside a larger pan filled with hot water) for 25-30 minutes, or until cupcakes are set but still slightly jiggly in the center.
  6. Cool and Serve: Turn off oven and leave cupcakes inside with the door slightly ajar to cool gradually. This prevents shrinkage and cracking, resulting in a tender crumb. Remove after cooled and serve plain, dusted with powdered sugar, or topped with your favorite garnishes.

Notes

  • Use room temperature cream cheese, butter, and milk for a smooth, lump-free batter.
  • Ensure no yolk mixes with egg whites to achieve stable meringue with maximum volume.
  • Fold batter and meringue gently to retain air bubbles for fluffiness.
  • Bake cupcakes in a water bath to maintain moisture and prevent cracks.
  • Cool cupcakes slowly inside the oven to avoid shrinking and preserve delicate texture.
  • Standard cupcake liners can be used; fill evenly for uniform baking.
  • For gluten-free version, substitute flour with xanthan gum–included gluten-free blend.

Nutrition

Keywords: Japanese cheesecake, cotton cheesecake, light cheesecake, fluffy cupcakes, gluten free cheesecake, Japanese dessert, soft cheesecake cupcakes

Find it online: https://lillysplate.com/fluffy-japanese-cotton-cheesecake-cupcakes/