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Fluffy Japanese Cotton Cheesecake Cupcakes to Wow Your Guests Recipe

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★★★★★

4.9 from 106 reviews

Discover the ultimate fluffy Japanese Cotton Cheesecake Cupcakes that effortlessly combine lightness and rich flavor. These cupcakes feature a creamy texture with a delicate balance of sweetness and a subtle tang from cream cheese, perfect to impress your guests at any gathering. Infused with options for chocolate, fruit, and nuts, this recipe allows customization while maintaining the signature cotton-soft crumb.

Ingredients

Scale

Base 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 Enhancements

  • 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 to prevent sticking.
  2. Mix Cream Cheese Base: In a large bowl, combine the cream cheese, sugar, milk, and unsalted butter. Beat the mixture with an electric mixer for 3-4 minutes until it becomes smooth, creamy, and well blended.
  3. Add Egg Yolks: Incorporate the egg yolks one at a time into the cream cheese mixture, mixing each addition thoroughly for 2-3 minutes to achieve a smooth batter.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until they reach soft peaks, creating a light airy texture necessary for the fluffy cakes.
  5. Fold Egg Whites: Carefully fold the whipped egg whites into the cream cheese batter in three parts, using gentle folding techniques to retain air and volume.
  6. Incorporate Dry Ingredients: Gradually sift in the all-purpose flour and salt, mixing them into the batter just until combined to avoid overmixing and preserve softness.
  7. Customize Batter: Optionally, mix in cocoa powder for a chocolate flavor, mashed bananas or applesauce for moisture, chopped nuts for texture, and cayenne pepper for a spicy twist. Fold these ingredients gently into the batter.
  8. Fill Cupcake Liners: Pour the batter evenly into the prepared muffin tins, filling each liner about two-thirds full to allow proper rising during baking.
  9. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the cupcakes are lightly golden brown and a toothpick inserted in the center comes out clean.
  10. Cool and Serve: Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes to firm up. Then transfer to a wire rack to cool completely before serving to maintain the perfect fluffy texture.

Notes

  • For a dairy-free version, substitute cream cheese with dairy-free alternatives and milk with almond milk.
  • To make the recipe gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.
  • Do not overwhip egg whites; soft peaks are ideal to maintain the cake’s light and fluffy texture.
  • Folding should be done gently to preserve air in the batter, which is key to the fluffy rise.
  • Adding cocoa powder, fruits, nuts, or cayenne pepper is optional and can customize the flavor profile.
  • Ensure cupcakes cool completely before handling for best texture and shape retention.
  • These cupcakes are best enjoyed within 2 days and can be stored in an airtight container refrigerated.

Keywords: Japanese cheesecake cupcakes, fluffy cotton cheesecake, soft cheesecake cupcakes, Japanese dessert, light cheesecake, cupcake recipe, fluffy dessert

Find it online: https://foodbylina.com/fluffy-japanese-cotton-cheesecake-cupcakes-to-wow-your-guests-recipe/