Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. This ensures your Fluffy Japanese Cotton Cheesecake Cupcakes release easily and maintain their beautiful shape.
- In a medium bowl, combine the softened cream cheese and softened butter. Using an electric mixer or a whisk, beat them together until smooth and creamy. This is the foundation of your cheesecake's luscious texture.8 ounces cream cheese, 1/4 cup unsalted butter
- Gradually add the 1/4 cup of granulated sugar to the cream cheese mixture, beating until well combined and no sugar granules are visible. Next, beat in the two egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream (or Greek yogurt), fresh lemon juice, and vanilla extract until the mixture is homogenous and silky.1/4 cup granulated sugar, 2 large eggs, 1/4 cup sour cream or full-fat Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract
- Sift the 1/4 cup of all-purpose flour and the pinch of salt directly over the cream cheese mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can develop gluten and result in a tougher texture for your Fluffy Japanese Cotton Cheesecake Cupcakes.1/4 cup all-purpose flour, Pinch salt
- In a separate, clean bowl, beat the two egg whites with an electric mixer on medium-high speed. If using, add the 1/4 teaspoon of cream of tartar. Beat until stiff peaks form – meaning when you lift the whisk, the egg whites stand straight up without drooping. This aeration is crucial for the characteristic fluffiness of Japanese cheesecake.2 large eggs, 1/4 teaspoon cream of tartar
- Gently fold about one-third of the whipped egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being mindful to preserve as much air as possible. The goal is a light, airy batter that will bake into incredibly fluffy cupcakes.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full. Bake in the preheated oven for 28-33 minutes, or until the tops are lightly golden and the centers are mostly set but still slightly jiggly. A slight wobble is good; they will continue to set as they cool.
- Once baked, remove the muffin tin from the oven and let the Fluffy Japanese Cotton Cheesecake Cupcakes cool in the tin for about 10-15 minutes. Then, carefully transfer them to a wire rack to cool completely. This gradual cooling process prevents cracking and ensures the optimal texture.
Notes
For longer storage, you can freeze these cupcakes. Ensure they are completely cooled and then wrap them individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe airtight container. They can be stored in the freezer for up to 1-2 months. Avoid reheating them in the oven or microwave, as this can alter their delicate texture.
