Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
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
- Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Cupcake Liners: Pour the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising during baking.
- 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.
- 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
