Cotton Cupcakes
Cotton Cupcakes is a Japanese cupcake recipe which is a vanilla super soft and fluffy sponge cupcake that is easy to make and feel just like cotton. The texture is moist and bouncy with a mild lemon flavor along with a splash of vanilla flavors. Therefore, these cupcakes are a must try if you looking for a super fluffy airy cupcake recipe with simple flavors
Cotton Cupcakes
ABOUT THESE COTTON CUPCAKES – JAPANESE CUPCAKE RECIPE
Firstly, this is an easy to make, hassle-free fluffy cotton cake recipe
Light and fluffy easy sponge cupcake recipe. Also, feels just like cotton
Vanilla cupcakes with a mild lemon flavor in every bite
However, you can come up with your own variations like fluffy almond cupcakes (throw in some roasted almonds in the batter), fluffy banana cupcakes (throw in chunks of chopped ripe banana’s), etc by using this cotton soft sponge cake recipe
Cotton Cupcakes
How To Make Japanese Cake ??
Firstly, cakes and cupcakes to me are meant to be tasty with a great texture. The more fluffy and light they are, the more love I have for the recipe. Secondly, textures play a major role while baking. It’s rare to find fluffy homemade super soft cupcake recipes that are so light and airy.
LET’S TALK INGREDIENTS TO MAKE THESE EXTRA FLUFFY CUPCAKES
EGGS
Extra fluffy cupcakes without eggs ?? Not possible if you looking for textures this light and airy. The beaten stiff egg whites are what gives us this texture. So I’m not going to give you any egg substitute for this recipe. In case you know of a substitute which would make your cupcakes this light and airy please share it with the world
LEMON ZEST
These are vanilla cupcakes but the added lemon zest just enhances the flavor of these cupcakes. You could even add orange zest or maybe just skip the zest. I like both, orange and lemon !!
CREAM OF TARTAR
Cream of tartar helps to increase the volume of the egg whites while beating it. It makes the egg whites stiff which then yields a good fluffy cake batter. In case you do not have cream of tartar substitute it with 1 teaspoon of white vinegar or lemon juice
Cotton Cupcakes
Cotton Cupcakes Recipe | Japanese Cupcake Recipe
Ingredients
1st Part
- 1 cup (110 grams) Self-raising flour
- 2 tablespoons (30 grams) Castor sugar
- 1/4 cup (70 grams/ml) Milk
- 6 Egg yolks
- 1/4 cup (60 grams) salted butter
- 1 teaspoon (5 grams/ml) vanilla essence
- 1 tablespoon lemon zest
2nd Part
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup (115 grams) castor sugar
Instructions
1st Part
- In a pan on medium heat, add the butter and melt completely. Once melted add the milk and sugar. Stir and cook until all the sugar has melted. Switch off the gas and let this mixture cool a bit (you want this mixture to be warm, not hot)
- Combine the milk & butter mixture with the flour. Mix well. Add the egg yolks, vanilla essence, and lemon zest. This mixture should turn smooth
2nd Part
- Using a beater, beat the egg whites and cream of tartar on medium speed. Add the castor sugar to it and beat gradually until you form stiff peaks
- Combine both the mixtures together (egg yolk mixture + egg whites mixture)
- Make sure to fold the egg whites mixture carefully. You do not want to be rough while doing so.
- Once both the mixtures are well combined pour the batter in mini cupcake liners and fill each up to 3/4 part of the liner with the cupcake batter. Once all the liners are filled tap the baking tray to remove any excess air bubbles from the batter and smoothen the top of each cupcake batter using the back of a spoon
- Bake the cupcakes immediately in a preheated oven at 160 degrees C for 20-30 mins on top and bottom mode. The cupcakes should feel bouncy but firm on the top when touched (do not insert a toothpick as this would deflate the cupcakes)
- Once out of the oven let the cupcakes sit untouched for 10-15 mins and then consume
Cotton Cupcakes
(Recipe Card) Cotton Cupcakes | Cotton Cake
Cotton Cupcakes
Ingredients
- 1st Part
- 1 cup (110 grams) Self-raising flour
- 2 tablespoons (30 grams) Castor sugar
- 1/4 cup (70 grams/ml) Milk
- 6 Egg yolks
- 1/4 cup (60 grams) salted butter
- 1 teaspoon (5 grams/ml) vanilla essence
- 1 tablespoon lemon zest
- 2nd Part
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup (115 grams) castor sugar
Instructions
1st Part
In a pan on medium heat, add the butter and melt completely. Once melted add the milk and sugar. Stir and cook until all the sugar has melted. Switch off the gas and let this mixture cool a bit (you want this mixture to be warm, not hot)
Combine the milk & butter mixture with the flour. Mix well. Add the egg yolks, vanilla essence, and lemon zest. This mixture should turn smooth
2nd Part
Using a beater, beat the egg whites and cream of tartar on medium speed. Add the castor sugar to it and beat gradually until you form stiff peaks
Combine both the mixtures together (egg yolk mixture + egg whites mixture)
Make sure to fold the egg whites mixture carefully. You do not want to be rough while doing so.
Once both the mixtures are well combined pour the batter in mini cupcake liners and fill each up to 3/4 part of the liner with the cupcake batter. Once all the liners are filled tap the baking tray to remove any excess air bubbles from the batter and smoothen the top of each cupcake batter using the back of a spoon
Bake the cupcakes immediately in a preheated oven at 160 degrees C for 20-30 mins on top and bottom mode. The cupcakes should feel bouncy but firm on the top when touched (do not insert a toothpick as this would deflate the cupcakes)
Once out of the oven let the cupcakes sit untouched for 10-15 mins and then consume
Nutrition Information:
Yield: 18-20 cupcakes Serving Size: 50gAmount Per Serving: Calories: 120kcal Total Fat: 4.89g Saturated Fat: 2.408g Trans Fat: 0.004g Unsaturated Fat: 1.72g Cholesterol: 97mg Sodium: 174mg Carbohydrates: 14.39g Fiber: 0.3g Sugar: 6.49g Protein: 4.24g
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Cotton Cupcakes
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Chocolate Chip Cotton Cake
Oh my word, these look incredible. I’ve never heard of cotton cupcakes before but that texture looks amaaazing. Will have to give this recipe a go some time! 🙂
Thankyou
I’m glad you like it !!
These cupcakes look so soft and fluffy!! It almost looks like a Japanese cheesecake
Thanks, Cathleen
Yes !! It feels just like the wobbly Japanese cheesecake but made without the cheese
My goodness, these cupcakes look so light as cotton. I am in love with light and airy cakes and I want to try this recipe.
Thanks Sanna
I’m sure you’ll love it once baked !!
These look AMAZING! I have never seen a cotton cupcake before but it reminds me a bit of Japanese Cotton Cheesecakes! I need to try this one! They looks so light and fluffy!
Thanks, Kiki
Do give it a try !!
I absolutely adore the name of these cupcakes – who wouldn’t want to just face plant into COTTON cupcakes!?!? Such a terrific post – lovely photos and terrific tips (like using cream of tartar for fluffiness, and even what to substitute for it)!
Thanks, Shelley
I’m so glad to know that you find this post interesting !!
This looks yummy! Pls can I multiply the recipes and bake in a regular cake pan? Secondly, which type of frost will compliment this?
Heya …
Yes !! You can bake this one in a regular cake pan as well.
This recipe makes a great sponge so any frosting goes well with it. I personally like whipping cream as a frosting with this one. Or maybe some whipped chocolate ganache.
Do not go for very heavy frosting recipes as this sponge is really light and fluffy.
Hope this helps !!
These cupcakes sound incredible! I’m usually not a fan of cupcakes because most are so super sweet and I just can’t handle all of that. I love how simple and tasty these sound. Definitely my kind of cupcake!
Thanks, Carissa
If you like cupcakes simple, your going to love these
The texture of these cupcakes look just spectacular!!! How fluffy and cottony can they get?! I’d love to take a big bite out of one right now!!
Thanks Dominique
I love the way these cupcakes look! Soooo light and airy! Beautiful texture, I must try this soon!
Thanks Anna !!
I love the idea of using orange zest in these cupcakes, too, but I love the combination of lemon and vanilla. I didnt realize that you could substitute vinegar or lemon juice for cream of tartar when whipping egg whites.
Thanks, Patti
I’m glad you know it now !! I like to share these little tips which would help bakers bake better
These cotton cupcakes are so light and fluffy they almost look like soft bread! I think these would be great with fresh strawberries!
Thanks, Kitty
Yes !! Strawberries would go well. In fact, any fruit would go well with these
I’ve been on a cupcake baking spree and these cupcakes look amazing! I can’t believe how moist they look inside! I bet this would taste amazing with blueberry jam!
Thanks, Jessica
Totally !! Blueberry jam goes well with these …
What an incredible texture have these cupcakes! I am not usually a fan of cupcakes, but I am loving these ones!!
Thanks, Nicoletta
I’m glad you like these !!
Never heard of these Cotton Cupcakes. By looking at them I can see how they got their name!
Thanks, Nicole
Yes !! They just like cotton
hello! i was exited about making these but they didnt turned out okay. I baked them at 325F (160C) FOR 25-30 minutes and when I took them out of the oven they deflated. They also tasted “eggie” … I substitued the 1/4 cup of milk for coconut milk (full fat). But I dont think that would have been the reason for it to sink in the middle… What do you think happened?
Hi Yashira
I’m so sorry to know that this recipe didn’t work for you
In my opinion, the reason this happened is because of the coconut milk. The main ingredient in this cake batter is the egg whites, due to which the whole mixture is super light and airy. Coconut milk is heavy, due to which when added to the batter, it makes the whole batter heavy and the egg whites loose control. This leads to a change in the texture of the batter and therefore it led to deflated cupcakes
H, These look incredible. How long would they last if not eaten right away? Say you bake them on a Friday, can they remain as moist and light by the next day?
Hey Claudette ..
Yes !! They stay fluffy and light even for the next day, of course, you do not want to store them for longer egg being the main ingredients in this recipe
I tried this recipe exactly as said n baked it in loaf tin for 25mins. But the top surface cracked open n it looked uncooked. Can u say where I went wrong.
You need to adjust your oven temperature. Every oven heats up differently so the best thing to do is invest in an oven thermometer, you will then know the exact temperature inside the oven. According to me, your oven temperature was high !!