Description
There’s something about a Fluffy Japanese Cotton Cupcake that just makes your heart sing, isn’t there? Imagine fluffy, melt-in-your-mouth goodness, but wait—these beauties are also surprisingly easy to whip up! Whether you need a sweet treat to impress your friends or simply a little indulgence after a hectic day, these light and airy cupcakes are the answer. Plus, they’re perfect for sharing (or keeping all to yourself—no judgment here!).
Cheesecake
As a passionate chef alongside my sister Patricia, I love transforming everyday ingredients into extraordinary delights. And trust me, once you try these Fluffy Japanese Cotton Cheesecake Cupcakes, they will soon become a favorite for your kitchen adventures.
Ingredients
Scale
Here’s what you’ll need to create these dreamy cupcakes:
- 1 cup cream cheese, softened
- ½ cup milk
- ¼ cup vegetable oil
- 3 large eggs, separated
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- A pinch of salt
- Powdered sugar for dusting (because it’s like the cherry on top of these lovely cupcakes)
Sounds easy, right? Let’s get baking!
Instructions
- Preheat the Oven: Get that oven preheated to 320°F (160°C). It’s like warming up for the big performance!
- Prepare the Baking Dish: Line a cupcake pan with paper liners. For those who like an extra touch, you can lightly spray them with cooking oil for easier removal.
- Mix the Batter: In a bowl, blend the softened cream cheese, milk, vegetable oil, and egg yolks until smooth. It’s okay if you snag a little taste before you move on—quality control is key!
- Whisk the Dry Ingredients: In another bowl, combine flour, cornstarch, and salt. Gradually whisk this into the cream cheese mixture. Make sure there are no lumps—smooth is the name of the game!
- Add Flavor: Stir in vanilla extract and lemon juice. The citrus will elevate those flavors.
- Beat the Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Slowly add in the granulated sugar and continue beating until stiff peaks form. This step gives your cupcakes that wonderful fluffiness!
- Combine Mixtures: Gently fold the egg whites into the cream cheese mixture in three additions. Be careful not to deflate those lovely air bubbles—you want them to soar!
- Fill and Bake: Pour the batter into the cupcake liners, filling them about ¾ full. Bake for 20-25 minutes. You’ll know they’re done when they’re set in the center but still jiggle slightly.
- Cool and Dust: Once done, turn off the oven, crack the door, and let the cupcakes cool for about 10 minutes. Remove them from the oven and cool completely on a wire rack. Dust with powdered sugar before serving… and voilà!
Notes
- Don’t overmix: When combining the egg whites, be gentle to preserve their fluffy texture. Think delicate dance, not wild party!
- Use room temperature ingredients: This helps create a smooth batter and contributes to the fluffiness.