If you love soft and light desserts, try this! This Fluffy Japanese Cotton Cheesecake Cupcakes Recipe is sweet, creamy, and very soft.
These cupcakes are small, cute, and easy to eat. They are great for parties or a fun snack. The cheesecake is not too sweet and feels like a cloud in your mouth.
You do not need to be a pro to make them. With a few steps, you can bake these tasty treats. Your friends and family will love them.
They also look beautiful with their golden top and fluffy shape. This dessert is easy, fun, and so yummy.
When I First Tried This Recipe
I first ate a Fluffy Japanese Cotton Cheesecake Cupcakes Recipe at a small café. It was so soft and tasty! I looked for the recipe and made it at home. Now I bake it all the time.
Tools You Need
- Mixing bowls
- Hand mixer or stand mixer
- Sieve (fine strainer)
- Spatula
- Cupcake tray
- Cupcake paper liners
- Saucepan
- Measuring cups and spoons
- Whisk
- Oven
Ingredients
- 200g cream cheese (soft)
- 40g butter
- 50ml milk
- 3 eggs (separate yolks and whites)
- 60g sugar
- 30g cake flour
- 10g cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla
- A pinch of salt
Steps to Make It
- Heat oven to 320°F (160°C).
- Put cupcake liners in the tray.
- Melt cream cheese, milk, and butter in a pot.
- Stir until smooth. Let it cool a bit.
- Sift flour and cornstarch into the mix.
- Add yolks, lemon juice, and vanilla. Mix well.
- In another bowl, beat egg whites until foamy.
- Slowly add sugar. Beat until soft white peaks form.
- Gently mix whites into the cheese batter.
- Stir slowly and do not overmix it.
- Pour batter into the cupcake liners.
- Tap tray to remove air bubbles.
- Place tray in a larger pan with hot water.
- Bake for 25-30 minutes.
- Turn off oven. Let cupcakes sit inside 10 minutes.
- Let them cool fully before removing.
Easy Tips
- Use soft (room temp) cream cheese.
- A water bath makes cupcakes moist.
- Do not overmix the egg whites.
- Fold gently to keep them fluffy.
- Let cupcakes cool slowly so they don’t shrink.
What To Eat With These Cupcakes
1. Berry Sauce
Sweet berries taste great with soft cheesecake. Use strawberries or blueberries.
2. Matcha Latte
This green tea drink is a little bitter. It matches well with the sweet cupcake.
3. Orange Salad
Orange slices with mint are cool and fresh. They make a nice side.
Conclusion
This Fluffy Japanese Cotton Cheesecake Cupcakes Recipe is soft, creamy, and fun to make. You will love the taste and texture. Try it and enjoy a sweet, light treat any time!
Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Ingredients
- 200 g cream cheese soft
- 40 g butter
- 50 ml milk
- 3 eggs separate yolks and whites
- 60 g sugar
- 30 g cake flour
- 10 g cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla
- A pinch of salt
Instructions
- Heat oven to 320°F (160°C).
- Put cupcake liners in the tray.
- Melt cream cheese, milk, and butter in a pot.
- Stir until smooth. Let it cool a bit.
- Sift flour and cornstarch into the mix.
- Add yolks, lemon juice, and vanilla. Mix well.
- In another bowl, beat egg whites until foamy.
- Slowly add sugar. Beat until soft white peaks form.
- Gently mix whites into the cheese batter.
- Stir slowly and do not overmix it.
- Pour batter into the cupcake liners.
- Tap tray to remove air bubbles.
- Place tray in a larger pan with hot water.
- Bake for 25-30 minutes.
- Turn off oven. Let cupcakes sit inside 10 minutes.
- Let them cool fully before removing.
Notes
- Use soft (room temp) cream cheese.
- A water bath makes cupcakes moist.
- Do not overmix the egg whites.
- Fold gently to keep them fluffy.
- Let cupcakes cool slowly so they don’t shrink.