Name: Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 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

These Fluffy Japanese Cotton Cheesecake Cupcakes are delightfully light and airy, perfect for impressing guests with a unique twist on classic cheesecake. Their soft texture and subtle sweetness make them an irresistible treat for any occasion.

A close-up of a small cupcake cut in half horizontally showing two layers of soft golden yellow cake with a thick layer of white cream filling in the middle; the cupcake tops are slightly rounded with a light brown color and are dusted with powdered sugar. The cupcakes are arranged on a white plate, with more whole cupcakes in the blurred background. The surface beneath the plate has a white marbled texture. 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 3-4 minutes until it’s smooth and creamy.
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 they reach soft peaks.
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 gently until just combined.
Step 7: Optionally fold in the cocoa powder, mashed bananas or applesauce, chopped nuts, and cayenne pepper for added flavor and texture.
Step 8: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 9: Bake for 20-25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 10: Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For a dairy-free version, substitute cream cheese and milk with plant-based alternatives.
Add cocoa powder for a chocolate variation or mashed bananas/applesauce for extra moisture and natural sweetness.
Fold in chopped nuts to add a delightful crunch and texture.
A pinch of cayenne pepper adds a subtle spicy kick that contrasts nicely with the sweetness.
Be gentle when folding whipped egg whites to keep the batter airy and fluffy.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving or warm briefly in the microwave for a soft, fresh-baked feel.

How to Serve

The image shows a close-up of a soft, light yellow cupcake with a fluffy white cream filling inside, visible through a bite taken from the front. The top layer is golden brown and dusted with a thick layer of white powdered sugar, creating a fine textured look. The cupcake is wrapped in a pale yellow liner, resting on a piece of light pink paper, all placed on a white plate. In the background, several similar cupcakes with the same powdered sugar topping are slightly blurred, sitting on a white marbled surface. 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, you can substitute the all-purpose flour with a gluten-free flour blend to make the cupcakes suitable for gluten-free diets.

How do I prevent the cupcakes from collapsing?

Make sure to whip the egg whites to soft peaks and fold them gently into the batter to maintain airiness. Also, avoid opening the oven door during baking to keep the temperature stable.