Why Make This Recipe
Japanese Cotton Cheesecake Cupcakes are the perfect blend of lightness and flavor. They are fluffy, soft, and have a delightful creamy taste. These cupcakes are great for parties, special occasions, or even just as a sweet treat at home. Plus, they are fun to make and will impress your family and friends!
How to Make Japanese Cotton Cheesecake Cupcakes
Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup whole milk
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1/4 cup cake flour
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar (for meringue)
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a saucepan, heat the cream cheese and milk over low heat until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until creamy. Add lemon juice, flour, and the cream cheese mixture, mixing until smooth.
- In another bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture in three additions until just combined.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in a water bath for about 20-25 minutes, or until the tops are lightly browned and a toothpick inserted comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
How to Serve Japanese Cotton Cheesecake Cupcakes
These cupcakes are delicious served plain or dusted with powdered sugar. You can also serve them with fresh fruit, whipped cream, or a drizzle of chocolate sauce. They make a wonderful dessert or snack for any occasion!
How to Store Japanese Cotton Cheesecake Cupcakes
To store the cupcakes, keep them in an airtight container in the refrigerator. They will stay fresh for up to three days. If you want to keep them longer, you can freeze them for up to a month. Make sure to wrap them tightly before freezing.
Tips to Make Japanese Cotton Cheesecake Cupcakes
- Ensure your cream cheese is softened for easier mixing.
- Be gentle when folding the meringue into the mixture to keep the cupcakes light and airy.
- Use a water bath to help the cupcakes bake evenly and avoid cracking.
Variation
For a fruity twist, try adding a little lemon or orange zest to the batter. This will give your cupcakes a nice citrus flavor that pairs beautifully with the creamy texture.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be less creamy.
Why did my cupcakes sink in the middle?
They may have sunk due to underbaking or folding the meringue too aggressively. Make sure to bake until a toothpick comes out clean.
Can I make these without eggs?
While eggs are essential for the fluffiness, you could try using egg replacers, but the result may differ in texture.
Japanese Cotton Cheesecake Cupcakes
Ingredients
Cupcake Batter
- 8 ounces cream cheese, softened Ensure cream cheese is softened for easier mixing.
- 1/2 cup whole milk
- 3 large eggs, separated
- 1/2 cup granulated sugar For mixing with egg yolks.
- 2 tablespoons lemon juice Can add lemon or orange zest for variation.
- 1/4 cup cake flour
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar For making the meringue.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a saucepan, heat the cream cheese and milk over low heat until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until creamy. Add lemon juice, flour, and the cream cheese mixture, mixing until smooth.
Meringue
- In another bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add powdered sugar and continue beating until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture in three additions until just combined.
Baking
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in a water bath for about 20-25 minutes, or until the tops are lightly browned and a toothpick inserted comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.