why make this recipe

Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that combines the lightness of a soufflé with the rich flavor of cheesecake. These cupcakes are perfect for any occasion, whether you are hosting a party or enjoying a quiet afternoon at home. Their airy texture and melt-in-your-mouth taste make them irresistible. Plus, they are fun to make and look impressive!

how to make Fluffy Japanese Cotton Cheesecake Cupcakes

Ingredients :

• 3 large eggs, separated
• 4 oz cream cheese, softened
• 1.5 oz unsalted butter
• 1/3 cup milk
• 1/4 cup sugar (for egg yolks)
• 1/4 cup sugar (for egg whites)
• 1/2 tablespoon lemon juice
• 1/3 cup cake flour, sifted
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• A pinch of salt

Directions :

1. Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners.
2. In a heatproof bowl over a pot of simmering water, melt the cream cheese, butter, and milk together. Stir until the mixture is smooth. Remove from heat and let it cool slightly.
3. Whisk in the egg yolks, lemon juice, vanilla extract, cake flour, and cornstarch until everything is combined and smooth.
4. In a separate bowl, beat the egg whites with a pinch of salt until they become foamy.
5. Gradually add the sugar to the egg whites while continuing to beat until soft peaks form.
6. Gently fold the meringue into the yolk mixture in three parts. This keeps the batter light and airy.
7. Fill the cupcake liners about three-quarters full with the batter. Tap the tray lightly to release any air bubbles.
8. Place the muffin tin in a larger pan and pour hot water halfway up the sides to create a water bath.
9. Bake for 25–30 minutes until the tops are set and lightly golden.
10. Turn off the oven and leave the cupcakes inside with the door slightly open for 10 minutes. This prevents them from shrinking.
11. Allow the cupcakes to cool completely before serving.

how to serve Fluffy Japanese Cotton Cheesecake Cupcakes

Serve these delightful cupcakes on their own or with a dusting of powdered sugar for added sweetness. They pair beautifully with a cup of tea or coffee. You can also add a dollop of whipped cream or fresh berries on top for extra flavor and presentation.

how to store Fluffy Japanese Cotton Cheesecake Cupcakes

Store the cupcakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to enjoy them later, you can freeze them for up to a month. Just make sure to wrap them well in plastic wrap before freezing.

tips to make Fluffy Japanese Cotton Cheesecake Cupcakes

• Make sure your ingredients are at room temperature for better mixing.
• Be gentle when folding the meringue into the batter to maintain the light texture.
• Use a cake flour for a softer and fluffier cupcake.
• If you prefer, you can add flavors like matcha or chocolate to the batter for a delicious twist.

variation

You can experiment with flavors by adding different extracts or citrus zests. Consider using crushed cookies or fruit puree mixed into the batter for a unique taste.

FAQs

1. Can I substitute cream cheese?
Yes, you can use mascarpone cheese or ricotta cheese, but it will change the flavor and texture slightly.

2. Why do the cupcakes shrink?
Cupcakes can shrink if they cook too quickly or if the temperature changes drastically. Letting them cool in the oven helps prevent this.

3. Can I make this recipe in a larger cake form?
Yes, you can use an 8-inch or 9-inch cake pan, but adjust the baking time accordingly, as it may take longer to set.