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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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4.7 from 50 reviews

These fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and perfect for impressing guests with their delicate texture and subtle sweetness. Featuring a creamy cream cheese base combined with softly whipped egg whites, these cupcakes offer a melt-in-your-mouth experience. Optional additions like cocoa powder for a chocolate twist or mashed bananas for extra moisture can elevate the flavors further, making them versatile for any taste preference.

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 Flavor 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 line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Cream Cheese Base: In a large bowl, combine the cream cheese, sugar, milk, and unsalted butter. Beat this mixture for 3-4 minutes until it becomes smooth and creamy, ensuring all ingredients are well incorporated.
  3. Add Egg Yolks: Add the egg yolks one at a time into the creamy mixture. After each addition, beat thoroughly for about 2-3 minutes to create a smooth batter.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until they reach soft peaks, which means they hold a gentle shape but are still slightly droopy.
  5. Fold in Egg Whites: Carefully fold the whipped egg whites into the cream cheese batter in three gradual additions. This technique helps maintain the light and airy texture.
  6. Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, folding gently until just combined. Avoid overmixing to preserve the fluffiness.
  7. Fill Muffin Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  9. Cool: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free version, substitute cream cheese with dairy-free cream cheese and milk with almond milk.
  • Use gluten-free flour instead of all-purpose flour for gluten-free cupcakes.
  • Optional ingredients such as cocoa powder, mashed bananas, chopped nuts, or cayenne pepper can be added to customize flavor and texture.
  • Do not overmix after adding whipped egg whites to maintain the cupcake’s fluffy texture.
  • Ensure egg whites are whipped to soft peaks for optimal lightness.
  • Serving these cupcakes slightly chilled enhances their delicate texture and flavor.

Keywords: japanese cotton cheesecake cupcakes, fluffy cheesecake cupcakes, light cheesecake dessert, Japanese dessert, baked cheesecake cupcakes

Find it online: https://heutigemahlzeiten.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/