Description
Experience the airy delight of Fluffy Japanese Cotton Cheesecake Cupcakes, a light and creamy treat that perfectly balances sweetness with a soft, melt-in-your-mouth texture. These cupcakes combine cream cheese, whipped egg whites, and a hint of vanilla to create a sophisticated dessert that’s ideal for impressing guests or enjoying a delicate sweet snack.
Ingredients
Scale
Cheesecake Batter
- 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 Variations and 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
- Preheat oven: Set your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners to prevent sticking and ensure easy removal.
- Mix cream cheese batter: In a large bowl, beat together the cream cheese, sugar, milk, and unsalted butter until the mixture is smooth and creamy, which takes about 3-4 minutes. This creates the rich base of the cupcakes.
- Add egg yolks: Incorporate the egg yolks one at a time into the cream cheese mixture, mixing well after each addition for 2-3 minutes to fully combine and enhance texture.
- Whip egg whites: In a separate bowl, whip the egg whites until they reach soft peaks, meaning the whites will hold gentle peaks without being overly stiff, crucial for adding airiness.
- Fold egg whites into batter: Gently fold the whipped egg whites into the cream cheese batter in three gradual additions to maintain a light texture and prevent deflating the mixture.
- Add dry ingredients: Sift in the all-purpose flour and salt gradually, folding them into the batter until just combined, ensuring not to overmix so the cupcakes stay fluffy.
- Incorporate optional ingredients: If desired, fold in cocoa powder for chocolate flavor, mashed bananas or applesauce for moisture, chopped nuts for texture, and cayenne pepper for a spicy kick, mixing carefully to combine.
- Fill cupcake liners: Spoon the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 20-25 minutes until the tops are lightly golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool cupcakes: Let the cupcakes cool in the tin for 10 minutes before transferring them onto a wire rack to cool completely, which helps them set properly without becoming soggy.
Notes
- Use dairy-free cream cheese and almond milk for a dairy-free version.
- Substitute gluten-free flour to make the cupcakes gluten-free.
- Incorporate cocoa powder, mashed bananas, applesauce, nuts, or cayenne pepper for customized flavor and texture variations.
- Be careful when folding in the whipped egg whites to retain the batter’s fluffiness.
- Ensure cupcakes cool completely on a wire rack to prevent moisture build-up.
- These cupcakes are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese cheesecake cupcakes, fluffy cheesecake cupcakes, cotton cheesecake, light cheesecake dessert, Japanese dessert recipes
