why make this recipe
This cupcake gives you a light, airy bite with a mild cheese taste. It is quick to make and looks nice. If you like soft cakes, you might also enjoy a cotton candy cake with a similar light feel.
introduction
Fluffy Japanese Cotton Cheesecake Cupcakes are soft and jiggly. They come from a style of Japanese cheesecake that is very light. They melt in your mouth and are not too sweet. For another Japanese-style dessert idea, see this Japanese mounjaro recipe.
how to make Fluffy Japanese Cotton Cheesecake Cupcakes
Work gently and keep the batter airy. Use room temperature ingredients when you can. You can follow the simple steps below and use a water bath if your cupcakes need extra gentle heat. For tips on keeping cakes moist and fluffy, check a moist and fluffy cake recipe as a reference.
Ingredients :
8 oz cream cheese, 1/2 cup sugar, 1/4 cup milk, 1/4 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, 1/2 cup cake flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, Powdered sugar for dusting
Directions :
- Preheat your oven to 320°F (160°C) and line a cupcake pan with cupcake liners.
- In a large bowl, mix cream cheese, sugar, milk, and vegetable oil until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift in cake flour, baking powder, and salt, and mix until just combined.
- Pour the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 15-20 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Let them cool in the pan for a few minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
how to serve Fluffy Japanese Cotton Cheesecake Cupcakes
Serve them cool or at room temperature. Dust with powdered sugar just before serving. They pair well with tea or coffee. A small spoon or fork works best.
how to store Fluffy Japanese Cotton Cheesecake Cupcakes
Cool the cupcakes fully before storing. Put them in an airtight container. Keep them in the fridge for up to 3 days. Bring to room temperature before eating for the best texture.
tips to make Fluffy Japanese Cotton Cheesecake Cupcakes
Use full-fat cream cheese for best flavor. Beat until smooth but do not overmix after adding flour. Fill liners only 3/4 full to avoid overflow. If your kitchen is cold, warm the bowl slightly to help the batter mix smoothly. For more ways to keep cakes soft and moist, read this moist and fluffy cake guide.
variation (if any)
- Add lemon zest for a citrus note.
- Fold in a tablespoon of cocoa powder for a light chocolate twist.
- Top with fresh berries instead of powdered sugar.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the cupcakes may be less rich and less creamy.
Q: Do I need a water bath?
A: It is not required for cupcakes, but a water bath can help if you want an extra gentle bake.
Q: Can I freeze these cupcakes?
A: Yes. Freeze in a single layer wrapped in plastic. Thaw in the fridge before serving.
Q: How do I know when they are done?
A: The tops should be lightly golden and a toothpick placed in the center should come out clean.
Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients
Method
- Preheat your oven to 320°F (160°C) and line a cupcake pan with cupcake liners.
- In a large bowl, mix cream cheese, sugar, milk, and vegetable oil until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift in cake flour, baking powder, and salt, and mix until just combined.
- Pour the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 15-20 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Let them cool in the pan for a few minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.