Combine:
Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.
Bake:
Divide the batter evenly among the cupcake liners, filling them about 80% full.
Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.
Bake for 25-30 minutes, or until the tops are golden and set.
Cool:
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Serve:
Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.
Tips for Perfect Japanese Cotton Cheesecake Cupcakes
Room Temperature Ingredients:
Ensure the cream cheese, eggs, and milk are at room temperature for a smooth batter.
Donât Overmix:
Fold the egg whites gently into the batter to maintain the airy texture. Overmixing can deflate the batter.
Water Bath:
The water bath is crucial for even baking and preventing cracks. Make sure the water is hot when you add it to the tray.
Avoid Overbaking:
Bake until the tops are golden and set, but the center should still have a slight jiggle. Overbaking can make the cupcakes dense.
Cool Gradually:
Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from collapsing.
Use Cake Flour:
Cake flour gives the cupcakes a lighter texture. If using all-purpose flour, sift it twice to mimic the lightness of cake flour.
Variations
Matcha Cotton Cheesecake Cupcakes:
Add 1-2 tablespoons matcha powder to the batter for a vibrant green color and earthy flavor.
Chocolate Cotton Cheesecake Cupcakes:
Add 2 tablespoons cocoa powder to the batter for a chocolatey twist.
Citrus Cotton Cheesecake Cupcakes:
Add zest of 1 lemon or orange to the batter for a refreshing citrus flavor.
Berry Swirl Cupcakes:
Swirl 1-2 tablespoons berry jam or fresh berry puree into the batter before baking.
Cheesecake with a Crust:
Add a small amount of crushed graham cracker crumbs to the bottom of each cupcake liner before adding the batter.
Vanilla Bean Cotton Cheesecake Cupcakes:
Add the seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste to the batter for a rich vanilla flavor.
Coffee-Flavored Cupcakes:
Add 1 teaspoon instant espresso powder to the batter for a subtle coffee flavor.
How to Store
Room Temperature:
Store the cupcakes in an airtight container at room temperature for up to 1 day.
Refrigerating:
For longer storage, refrigerate the cupcakes in an airtight container for up to 3 days. Let them come to room temperature before serving.
Freezing:
Wrap the cupcakes individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month.
Thawing: Thaw in the fridge overnight or at room temperature for a few hours before serving.
Serving Suggestions
Dust with powdered sugar for a simple, elegant finish.
Top with fresh berries, fruit preserves, or a dollop of whipped cream.
Serve with a cup of green tea, coffee, or hot chocolate for a delightful pairing.
These Japanese Cotton Cheesecake Cupcakes are a light, fluffy, and irresistible treat! Let me know if youâd like more tips or variations.
Enjoy!
