Name: Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
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; 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.)

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Introduction

Discover the light and airy delight of Japanese cotton cheesecake cupcakes. These fluffy treats combine creamy texture with a delicate sweetness, perfect for impressing guests or enjoying a special dessert at home.

A close-up of a small round cupcake on a white plate with a white marbled texture underneath, split horizontally into two layers; the top layer is a golden-brown dome dusted lightly with powdered sugar, and the bottom layer is a soft, pale yellow sponge. Between the layers is a thick and fluffy white cream filling that slightly bulges out. In the background, more whole cupcakes with the same powdered sugar topping are visible but out of focus. The photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
Step 2: In a large bowl, combine the cream cheese, sugar, milk, and butter. Beat the mixture for about 3-4 minutes until smooth and creamy.
Step 3: Add the egg yolks one at a time, mixing well for 2-3 minutes after each addition to fully incorporate.
Step 4: In a separate bowl, whip the egg whites until soft peaks form.
Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
Step 6: Gradually sift in the all-purpose flour and salt, folding the mixture until just combined.
Step 7: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 8: Bake the cupcakes for 20-25 minutes until they turn lightly golden brown and a toothpick inserted in the center comes out clean.
Step 9: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a chocolate flavor, add cocoa powder to the dry ingredients or swirl melted chocolate into the batter.
Replace some or all of the milk with almond milk for a dairy-free option.
Use gluten-free flour to make the cupcakes suitable for gluten-sensitive guests.
Incorporate mashed bananas or applesauce to add moisture and natural sweetness.
Add chopped nuts for texture and a nutty flavor.
For a subtle spicy twist, include a pinch of cayenne pepper in the batter.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, allow them to come to room temperature or warm gently in the microwave for about 10 seconds to restore their soft, fluffy texture.

How to Serve

A close-up of small golden sponge cakes, each topped with a light dusting of white powdered sugar. One cake in the front is cut in half horizontally and filled with a thick layer of white whipped cream in the middle. The cakes have a soft and fluffy texture, resting on a clean white plate placed on a white marbled surface. More similar cakes are blurred in the background, all showing the same powdered sugar tops and soft texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the cream cheese and milk with dairy-free alternatives such as vegan cream cheese and almond milk to make the recipe dairy-free.

How do I prevent the cupcakes from collapsing?

Gently folding the whipped egg whites into the batter is crucial. Avoid overmixing to maintain the air bubbles that give the cupcakes their signature fluffiness.