Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake, offering a light and airy texture that’s sure to impress your guests. Soft, creamy, and subtly sweet, they make the perfect treat for any occasion.

Ingredients

• 8 oz Cream Cheese (use dairy-free cream cheese for a dairy-free option)
• 1 cup Sugar
• 1/2 cup Milk (almond milk can be used for a dairy-free option)
• 1/4 cup Unsalted Butter
• 6 large Egg Yolks
• 6 large Egg Whites (whipped to soft peaks)
• 3/4 cup All-Purpose Flour (use gluten-free flour for a gluten-free version)
• 1/4 teaspoon Salt

Instructions

1. Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
2. Step 2: In a large bowl, combine the cream cheese, sugar, milk, and butter. Beat the mixture until it is smooth and creamy, which should take about 3 to 4 minutes.
3. Step 3: Add the egg yolks one at a time, mixing well for 2 to 3 minutes after each addition to ensure a smooth batter.
4. Step 4: In a separate bowl, whip the egg whites until soft peaks form.
5. Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
6. Step 6: Gradually sift in the flour and salt, folding gently until just combined without overmixing.
7. Step 7: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
8. Step 8: Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
9. Step 9: Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For a chocolate twist, add 1/4 cup cocoa powder to the dry ingredients.
• Mix in 1 cup mashed bananas or applesauce to add moisture and subtle sweetness.
• Add 1/2 cup chopped nuts for extra crunch and texture.
• For a spicy surprise, fold in 1/4 teaspoon cayenne pepper.
• Top with fresh berries for added color and flavor before serving.

Storage

Store your cheesecake cupcakes at room temperature for up to 2 days or refrigerate them for up to 5 days. When ready to enjoy, you can let them come to room temperature or warm slightly in the microwave for a few seconds to restore their fluffiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, use dairy-free cream cheese and almond milk to make a delicious dairy-free version of these cupcakes.

How do I ensure the cupcakes stay fluffy?

Be gentle when folding the whipped egg whites into the batter to avoid losing air. Also, do not overmix after adding the flour.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.7 from 129 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes offer a light, airy texture combined with a delicate cheesiness that will impress any guest. Perfectly baked to a golden finish, these cupcakes blend cream cheese and whipped egg whites for that iconic cotton-soft feel. Optional add-ins like cocoa powder or mashed bananas let you customize the flavor to your liking.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

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For the Batter

• 8 oz Cream Cheese (Use dairy-free cream cheese for a dairy-free option)
• 1 cup Sugar
• 1/2 cup Milk (Almond milk can be used for a dairy-free option)
• 1/4 cup Unsalted Butter
• 6 large Egg Yolks
• 6 large Egg Whites, whipped to soft peaks
• 3/4 cup All-Purpose Flour (Use gluten-free flour for a gluten-free version)
• 1/4 teaspoon Salt

Optional Add-Ins

• 1/4 cup Cocoa Powder (For a chocolate twist)
• 1 cup Mashed Bananas or Applesauce (For added moisture)
• 1/2 cup Chopped Nuts
• 1/4 teaspoon Cayenne Pepper (For a surprising kick)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to prevent sticking.
2. Make Cream Cheese Mixture: In a large mixing bowl, combine the cream cheese, sugar, milk, and unsalted butter. Use an electric mixer to beat this mixture until smooth and creamy, which should take about 3-4 minutes.
3. Add Egg Yolks: Incorporate the egg yolks one at a time into the cream cheese mixture, thoroughly mixing for 2-3 minutes after each addition to ensure a uniform, smooth batter.
4. Whip Egg Whites: In a separate clean bowl, whip the egg whites using the electric mixer until soft peaks form, which means they hold shape but are still slightly glossy.
5. Fold Egg Whites In: Gently fold the whipped egg whites into the cream cheese mixture in three additions to maintain the airy texture, mixing carefully to avoid deflating the batter.
6. Add Flour and Salt: Gradually sift in the all-purpose flour and salt into the batter, folding it in until just combined to avoid overmixing which can toughen the cupcakes.
7. Fill Cupcake Liners: Pour the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising during baking.
8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the cupcakes are lightly golden brown and a toothpick inserted in the center comes out clean.
9. Cool: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This prevents moisture buildup and preserves the fluffy texture.

Notes

• Optional: Top the cupcakes with fresh berries for added flavor and visual appeal.
• Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Keywords: Japanese cheesecake cupcakes, fluffy cheesecake, cotton cheesecake, Japanese dessert, cheesecake cupcakes, light cheesecake