Why Make This Recipe
Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake. They are light, fluffy, and have a melt-in-your-mouth texture. These cupcakes make a perfect dessert for any occasion, whether it’s a birthday party, a family gathering, or just a treat for yourself. The best part is that they are easy to make and can be enjoyed by people of all ages.
How to Make Japanese Cotton Cheesecake Cupcakes
Making these dreamy cupcakes is simple! You will need to gather all your ingredients before you start. The process includes mixing, baking, and cooling, allowing you to enjoy the beautiful texture and flavor of these cupcakes.
Ingredients :
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter
- 1/4 cup (60ml) whole milk
- 3 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 cup (30g) cake flour
- 1 tablespoon cornstarch
- 1/4 cup (50g) granulated sugar
- Powdered sugar for dusting (optional)
- Fresh berries for garnish (optional)
Directions :
- Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a small saucepan, combine cream cheese, butter, and whole milk over low heat. Stir until melted and smooth. Remove from heat and let it cool slightly.
- In a large bowl, whisk the egg yolks. Add the cooled cream cheese mixture, vanilla extract, and lemon juice. Mix until well combined.
- Sift in the cake flour and cornstarch. Mix until you have a smooth batter.
- In another bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form.
- Carefully fold the egg whites into the cream cheese batter in three parts. Mix until just combined. Be gentle to keep the batter light and airy.
- Divide the batter evenly among the prepared cupcake liners.
- Place the muffin tin inside a larger baking dish filled with hot water (water bath). Bake for about 25 minutes or until the cupcakes are set and a toothpick comes out clean.
- Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
- Dust with powdered sugar and garnish with fresh berries, if desired, before serving.
How to Serve Japanese Cotton Cheesecake Cupcakes
Serve these delightful cupcakes warm or chilled. They are perfect for enjoying with a cup of tea or coffee. You can also add a dollop of whipped cream on top for an extra treat!
How to Store Japanese Cotton Cheesecake Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To enjoy them warm again, just pop them in the microwave for a few seconds.
Tips to Make Japanese Cotton Cheesecake Cupcakes
- Ensure the cream cheese is at room temperature for easier mixing.
- Be gentle when folding in the egg whites to maintain the light texture.
- Use a kitchen scale for the most accurate measurements.
- Experiment with different flavors by adding citrus zest or extracts.
Variation
You can customize these cupcakes by adding different flavors or toppings. Try using matcha powder for a green tea version, or mix in chocolate chips for a chocolatey twist.
FAQs
1. Can I make these cupcakes gluten-free?
Yes! You can substitute the cake flour with a gluten-free flour blend.
2. How can I tell if the cupcakes are done baking?
They should be set and lightly golden. A toothpick inserted in the center should come out clean.
3. Can I freeze Japanese Cotton Cheesecake Cupcakes?
Yes, you can freeze them! Just wrap them well in plastic wrap and store in a freezer-safe container for up to a month. Let them thaw in the refrigerator before serving.