Japanese Cotton Cheesecake Cupcakes
These cloud-like Japanese cotton cheesecake cupcakes combine the richness of cream cheese with an airy, soufflé-like texture. Lightly sweetened and finished with a snow-like dusting of powdered sugar,
20
Prep Time
25
Cook Time
45
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
These cloud-like Japanese cotton cheesecake cupcakes combine the richness of cream cheese with an airy, soufflé-like texture. Lightly sweetened and finished with a snow-like dusting of powdered sugar, they’re perfect for afternoon tea, elegant dessert platters, or a delicate snack.
Ingredients
Instructions
Step 1
1. Prep: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with parchment liners. Place a roasting pan filled with 1 inch (2.5cm) of water on the oven’s lower rack to create steam.
Step 2
2. Cheesecake Base: In a large bowl, beat softened cream cheese and granulated sugar with a hand mixer until smooth. Add warm milk, egg yolks, and vanilla, mixing until fully combined.
Step 3
3. Dry Ingredients: Gently fold sifted flour, cornstarch, and salt into the batter until no lumps remain.
Step 4
4. Egg Whites: In a separate clean bowl, whip egg whites to stiff peaks (about 3–4 minutes). Fold ⅓ of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites until just incorporated.
Step 5
5. Bake: Divide batter evenly among muffin cups, filling each ¾ full. Bake on the middle rack for 20–25 minutes, until tops are golden and spring back lightly when touched.
Step 6
6. Cool: Turn off the oven, crack the door open, and let cupcakes cool inside for 10 minutes. Transfer to a wire rack to cool completely.
Step 7
7. Finish: Dust generously with powdered sugar before serving.
You Must Know
- ✓Ensure all ingredients are room temperature to avoid lumps in the batter.
- ✓Fold egg whites gently to maintain the airy texture—overmixing will deflate the batter.
- ✓Cooling the cupcakes upside down (propped on cups) helps prevent sinking.
Chef's Notes
Ensure all ingredients are room temperature to avoid lumps in the batter.
Fold egg whites gently to maintain the airy texture—overmixing will deflate the batter.
Cooling the cupcakes upside down (propped on cups) helps prevent sinking.
Serving Suggestions
Pair with fresh berries, matcha latte, or a dollop of lightly sweetened whipped cream. Ideal for bridal showers, brunches, or as an elegant dessert.
Nutritional Info (Per Serving)
120
Calories
3g
Protein
13g
Carbs
6g
Fat
Tags
Lily
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More Dessert Recipes
Japanese Cotton Cheesecake Cupcakes
These cloud-like Japanese cotton cheesecake cupcakes combine the richness of cream cheese with an airy, soufflé-like texture. Lightly sweetened and finished with a snow-like dusting of powdered sugar,
Ingredients (9)
Instructions
- Prep: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with parchment liners. Place a roasting pan filled with 1 inch (2.5cm) of water on the oven’s lower rack to create steam.
- Cheesecake Base: In a large bowl, beat softened cream cheese and granulated sugar with a hand mixer until smooth. Add warm milk, egg yolks, and vanilla, mixing until fully combined.
- Dry Ingredients: Gently fold sifted flour, cornstarch, and salt into the batter until no lumps remain.
- Egg Whites: In a separate clean bowl, whip egg whites to stiff peaks (about 3–4 minutes). Fold ⅓ of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites until just incorporated.
- Bake: Divide batter evenly among muffin cups, filling each ¾ full. Bake on the middle rack for 20–25 minutes, until tops are golden and spring back lightly when touched.
- Cool: Turn off the oven, crack the door open, and let cupcakes cool inside for 10 minutes. Transfer to a wire rack to cool completely.
- Finish: Dust generously with powdered sugar before serving.
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