Name: Japanese 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

Japanese Cheesecake Cupcakes offer a light, fluffy twist on the classic rich cheesecake. These delicate treats melt in your mouth, making them perfect for a delightful dessert or an elegant snack.

A close-up of a small cupcake cut in half to show its soft yellow cake inside with a thick layer of white whipped cream in the middle, topped with a domed golden brown top dusted with powdered sugar. There are more identical cupcakes in the background, all sitting on a white plate on a white marbled surface. 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, beat together the cream cheese, sugar, milk, and butter until smooth and creamy, about 3-4 minutes.
Step 3: Add the egg yolks one at a time, mixing well for 2-3 minutes after each addition.
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 to keep the batter light.
Step 6: Gradually sift in the all-purpose flour and salt, folding until just combined without overmixing.
Step 7: Optionally, fold in cocoa powder, mashed bananas or applesauce, chopped nuts, and cayenne pepper for added flavor and texture.
Step 8: Pour the batter into the prepared liners, filling each about two-thirds full.
Step 9: Bake for 20-25 minutes until the tops are lightly golden and a toothpick inserted comes out clean.
Step 10: Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a dairy-free version, use dairy-free cream cheese and almond milk to keep the texture creamy without dairy.
Adding mashed bananas or applesauce adds moisture and a subtle natural sweetness, enhancing the cake’s softness.
Try folding in cocoa powder for chocolate cheesecake cupcakes or sprinkle chopped nuts on top for a crunchy finish.
If you enjoy a bit of spice, a pinch of cayenne pepper adds an unexpected and pleasant kick.
Be gentle when folding egg whites to maintain the light, airy texture characteristic of Japanese cheesecake.

Storage

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

How to Serve

The image shows a close-up view of small round cupcakes on a white plate, each cupcake has two light yellow soft cake layers with a thick, fluffy white cream layer in between. The top cake layer is dusted with a fine white powder, likely powdered sugar, giving it a slightly snowy look. The cupcakes in the background are slightly out of focus, showing uniform texture and color with the same cream filling and powdered tops. The plate rests on a surface with a white marbled 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 gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to suit dietary needs without compromising texture.

What if I don’t have a mixer for whipping egg whites?

It’s best to use a hand mixer or stand mixer for whipping egg whites to soft peaks. However, you can use a whisk—though it will take longer and require consistent effort.