Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Experience the delightful fluffiness of Japanese Cotton Cheesecake in convenient cupcake form. These cupcakes boast a light, airy texture with a creamy cheese base, perfect for impressing guests with an elegant, melt-in-your-mouth dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
Base 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
Optional Add-Ins for Variation
- 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 the Oven: Begin by preheating your oven to 320°F (160°C) and lining a muffin tin with cupcake liners to prepare for baking.
- Create the Creamy Batter: In a large bowl, combine the cream cheese, sugar, milk, and unsalted butter. Beat these ingredients together for about 3-4 minutes until the mixture is smooth and creamy.
- Add Egg Yolks: Incorporate the egg yolks into the cream cheese mixture one at a time. After each addition, mix thoroughly for about 2-3 minutes to ensure a smooth blend.
- Whip Egg Whites: In a separate bowl, whip the egg whites until they form soft peaks. This step is crucial for achieving the signature fluffy texture.
- Fold in Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three additions. This careful folding prevents deflating the batter and keeps it light.
- Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, folding them into the batter just until combined to avoid overmixing.
- Fill and Bake: Pour the batter into the prepared muffin liners, filling each about two-thirds full. Bake in the oven for 20-25 minutes until the cupcakes are lightly golden and a toothpick inserted comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely, ensuring they set with the perfect texture.
Notes
- For a dairy-free option, substitute cream cheese with dairy-free cream cheese and milk with almond milk.
- To make gluten-free cupcakes, use a gluten-free all-purpose flour blend.
- Adding cocoa powder, mashed bananas, applesauce, nuts, or cayenne pepper can create exciting variations.
- Handle the whipped egg whites gently to maintain the airy texture of the batter.
- Ensure the cupcakes cool properly to achieve the best fluffy texture.
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