Japanese Cotton Cheesecake Cupcakes – Ultra Fluffy “Jiggly” Mini Cheesecake Bites
Heavenly Cloud-Like Japanese Cotton Cheesecake Cupcakes are a delightfully light and airy dessert, perfect for those who crave a fluffy, guilt-free indulgence. These cupcakes feature a soft, melt-in-your-mouth texture with a subtle sweetness, making them an ideal treat for dessert lovers seeking a customizable and elegant Japanese-inspired sweet.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
For the Batter
- 8 oz Cream Cheese (opt for low-fat for a lighter version)
- ¼ cup Unsalted Butter (substitute with vegan butter for a dairy-free option)
- ½ cup Whole Milk (can be replaced with almond or oat milk)
- ½ cup Granulated Sugar (try coconut sugar for a more natural alternative)
- 3 large Eggs (separated; egg replacer may be used but might affect fluffiness)
- 1 tbsp Lemon Juice (optional; can replace with vinegar for similar effect)
- 1 cup All-Purpose Flour (use gluten-free flour mix for gluten-free option)
- 2 tbsp Cornstarch (can be substituted with arrowroot powder if necessary)
- ¼ tsp Salt (enhances flavors)
- 1 tsp Vanilla Extract (consider almond extract for a unique twist)
- Powdered Sugar for dusting (feel free to omit or use a low-calorie sweetener)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Make Cream Cheese Mixture: In a saucepan over low heat, combine the cream cheese, unsalted butter, and whole milk. Stir continuously until the mixture becomes smooth and free of lumps. Remove from heat and allow it to cool to room temperature to avoid cooking the eggs in the next step.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the dry ingredients and ensure a consistent batter.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks together with granulated sugar and lemon juice until pale and fluffy. This step incorporates air to give the cupcakes their signature lightness.
- Combine Wet and Dry Mixtures: Add the cooled cream cheese mixture into the egg yolk and sugar mixture, mixing thoroughly. Then sift the dry ingredients into this wet mixture, gently blending everything until smooth and free of lumps.
- Whip Egg Whites: Using a clean bowl, whip the egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form—this meringue is essential for the fluffy texture.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter in three increments, being careful not to deflate the mixture to maintain the desired airy texture.
- Fill Muffin Liners: Pour the prepared batter into the cupcake liners, filling each about ¾ full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 20–25 minutes until the tops are lightly golden and a toothpick inserted near the center comes out clean.
- Cool and Serve: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Just before serving, dust with powdered sugar for an elegant finish.
Notes
- For customization, add flavors such as matcha powder or fruit purees directly into the batter before folding in the egg whites.
- Top with fresh berries or a light fruit compote to complement the delicate sweetness of the cupcakes.
- For dairy-free or gluten-free options, substitute ingredients as suggested in the ingredient list.
- Using an egg replacer might affect the fluffiness, so for best results use fresh eggs.
- Dusting with powdered sugar is optional; you can use a low-calorie sweetener alternative or omit this step entirely.