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Japanese Cheesecake Cupcakes Recipe

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★★★★★

4.7 from 145 reviews

Delight in these fluffy Japanese Cheesecake Cupcakes, a light and creamy dessert with the perfect balance of sweetness and texture. These cupcakes offer a sophisticated twist on traditional cheesecakes, featuring whipped egg whites for airy softness and a subtle, melt-in-your-mouth feel. Customize with cocoa powder, bananas, or nuts for added flavor variations.

Ingredients

Scale

Main 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

  • 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: Preheat your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners for easy removal and cleanup.
  2. Mix Cream Cheese Base: In a large mixing bowl, combine the cream cheese, sugar, milk, and unsalted butter. Beat this mixture for 3-4 minutes until it becomes smooth and creamy, ensuring a lump-free texture.
  3. Add Egg Yolks: Incorporate the egg yolks one at a time into the cream cheese mixture, mixing thoroughly for 2-3 minutes after each addition to achieve a homogeneous batter.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form. This step is essential for creating a light and airy texture in the cupcakes.
  5. Fold Egg Whites Into Batter: Carefully fold the whipped egg whites into the cream cheese mixture in three portions. Use gentle folding to maintain the airiness without deflating the batter.
  6. Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, mixing gently until just combined to avoid overworking the batter and losing volume.
  7. Incorporate Optional Add-ins: If using, gently fold in cocoa powder, mashed bananas or applesauce, chopped nuts, and cayenne pepper to customize the flavor and texture.
  8. Fill Cupcake Liners: Pour the batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising.
  9. Bake: Bake the cupcakes in the preheated oven for 20-25 minutes or until the tops turn lightly golden brown and a toothpick inserted into the center comes out clean.
  10. Cool: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess and preserving their delicate texture.

Notes

  • For a dairy-free version, substitute cream cheese with dairy-free cream cheese and milk with almond milk.
  • Gluten-free all-purpose flour can be used to make this recipe gluten-free.
  • Whipping egg whites to soft peaks is crucial to the cupcakes’ fluffy texture; avoid over-beating.
  • Folding in ingredients gently maintains the air incorporated in egg whites, preventing dense cupcakes.
  • Adding optional ingredients like cocoa powder, bananas, nuts, or cayenne pepper can enhance flavor but may slightly alter texture.
  • Ensure cupcakes are not overbaked to keep them moist and soft.

Keywords: Japanese cheesecake cupcakes, fluffy cheesecake cupcakes, light cheesecake cupcakes, Japanese dessert, baked cheesecake cupcakes, gluten-free cheesecake cupcakes, dairy-free cheesecake cupcakes

Find it online: https://victoriablair.com/japanese-cheesecake-cupcakes-recipe/