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Ingredients You’ll Need
- 200g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 60g cake flour (or all-purpose flour)
- 1/4 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 5 large eggs, separated
- 100g granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
Step-by-Step Guide to Making Fluffy Japanese Cotton Cheesecake Cupcakes
Step 1: Prepare Your Pans and Oven
Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners. It’s important to use liners for this recipe since the cupcakes are very delicate and soft.
Step 2: Create the Cream Cheese Mixture
In a medium saucepan, combine the cream cheese, unsalted butter, and milk. Heat over medium heat, stirring occasionally, until the mixture is smooth and free of lumps. This creates the creamy base of the cheesecake cupcakes.
Once the mixture is smooth and combined, remove it from the heat and stir in the vanilla extract. Set it aside to cool slightly.
Step 3: Mix the Dry Ingredients
In a small bowl, sift together the cake flour, cornstarch, and salt. This step ensures that the dry ingredients are well combined and helps prevent lumps from forming in your batter.
Step 4: Beat the Egg Yolks
In a large bowl, beat the egg yolks with half of the sugar (about 50g). Whisk the mixture until it becomes light and creamy. Then, gradually add the flour mixture to the egg yolks, mixing until well combined.
Once everything is combined, add the cooled cream cheese mixture to the egg yolk and flour mixture. Stir until smooth and fully incorporated. You should have a smooth, thick batter at this point.
Step 5: Beat the Egg Whites
In a separate, clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar (about 50g) and continue beating until stiff peaks form. Be sure not to overbeat, or the texture of the cupcakes may suffer.
Step 6: Combine the Mixtures
Once the egg whites are ready, carefully fold them into the cream cheese and egg yolk mixture. Use a gentle folding motion to avoid deflating the air bubbles you’ve just created in the egg whites. It’s important to keep as much air in the batter as possible to ensure the cupcakes remain light and fluffy.
Step 7: Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about three-quarters full. Tap the muffin tin gently on the counter to remove any large air bubbles.
Bake the cupcakes for about 18–20 minutes or until they’re lightly golden on top and a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary slightly depending on your oven.
Step 8: Let Them Cool
Once baked, allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This cooling step is crucial, as it helps the cupcakes set and firm up just enough to hold their delicate shape.
Step 9: Serve and Enjoy
These cupcakes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days at room temperature or in the fridge for up to 5 days. To serve, top them with a dusting of powdered sugar, a dollop of whipped cream, or a handful of fresh berries. The options are endless!
Tips for Perfect Japanese Cotton Cheesecake Cupcakes
- Room Temperature Ingredients: For the best texture, make sure your cream cheese and butter are softened to room temperature before mixing. This will help create a smooth, lump-free batter.
- Don’t Overmix: When folding in the beaten egg whites, be gentle. Overmixing will deflate the air you worked hard to create and result in denser cupcakes.
- Check Your Oven Temperature: The key to fluffy cupcakes is baking them at a lower temperature. Ensure your oven is preheated correctly, and if necessary, use an oven thermometer to check for accuracy.
- Chill for Extra Firmness: If you like a firmer texture, refrigerating the cupcakes for a few hours will help them set even more, while keeping their soft, cheesecake-like texture.
- Add Your Favorite Toppings: These cupcakes are versatile! Try pairing them with a drizzle of chocolate sauce, a spoonful of fruit preserves, or a fresh berry compote for added flavor and flair.
Why These Cupcakes Are a Must-Try
These Fluffy Japanese Cotton Cheesecake Cupcakes are a showstopper. They combine the rich, creamy flavor of cheesecake with a light, airy texture, making them one of the most irresistible treats you can bake. Perfect for anyone who loves a delicate dessert that’s not too heavy, they are guaranteed to impress at your next gathering or when you want to treat yourself.
The best part? They’re easy to make, but you’ll feel like a pro baker when your guests take their first bite and ask, “How did you make these so light and fluffy?” Try making them today and experience the magic of Japanese cheesecake in cupcake form!
Enjoy every bite of these fluffy, creamy wonders! 
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