Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Introduction
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly creamy. With a delicate texture that melts in your mouth, they make a perfect treat to impress guests or enjoy any time.
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, beat the cream cheese, sugar, milk, and butter together until smooth and creamy, about 3 to 4 minutes.
- Step 3: Add the egg yolks one at a time, mixing well for 2 to 3 minutes after each addition.
- Step 4: In a separate bowl, whip the egg whites until soft peaks form.
- Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Step 6: Gradually sift in the flour and salt, folding gently until just combined.
- Step 7: If desired, mix in cocoa powder for a chocolate twist, mashed bananas or applesauce for moisture, chopped nuts for texture, and cayenne pepper for a subtle heat.
- Step 8: Pour the batter into the prepared muffin liners, filling each about two-thirds full.
- Step 9: Bake for 20 to 25 minutes, or until the cupcakes 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 before transferring them to a wire rack to cool completely.
Tips & Variations
- Use dairy-free cream cheese and almond milk to make these cupcakes vegan-friendly.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Add a teaspoon of vanilla extract for extra flavor.
- Experiment with different mix-ins like chopped berries or citrus zest for a fresh twist.
- Ensure egg whites are whipped to soft peaks for the perfect fluffy texture.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for best texture. You can also freeze the cupcakes for up to 1 month; thaw in the refrigerator overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes dairy-free?
Yes, you can use dairy-free cream cheese and almond milk as substitutes to make the cupcakes dairy-free without compromising the texture.
Why are the egg whites whipped separately?
Whipping the egg whites separately and folding them in carefully helps to create the light, airy texture characteristic of Japanese cotton cheesecake.
Print
Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake, featuring a light and airy texture that melts in your mouth. Perfect for impressing guests, these cupcakes blend cream cheese, whipped egg whites, and a touch of sweetness, creating a uniquely soft and fluffy dessert with an optional chocolate or fruity twist.
Ingredients
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 Enhancers
- 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: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Cream Cheese Base: In a large bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat the mixture for 3-4 minutes until it becomes smooth and creamy, ensuring no lumps remain.
- Add Egg Yolks: Incorporate the egg yolks one at a time into the cream cheese mixture, mixing well for 2-3 minutes after each addition to fully combine.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form. This aeration is crucial for the cupcakes’ fluffy texture.
- Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the airy whites to maintain lightness.
- Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, folding the mixture until just combined to avoid overmixing, which can toughen the batter.
- Prepare Batter: Optionally mix in cocoa powder, mashed bananas or applesauce, chopped nuts, and cayenne pepper at this stage if you desire these flavor variations.
- Fill Cupcake Liners: Pour the batter into the lined muffin tin, filling each liner about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 20-25 minutes until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean.
- Cool Down: Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely, ensuring they firm up and maintain their fluffiness.
Notes
- For a dairy-free or vegan adaptation, use dairy-free cream cheese and almond milk; however, note that texture may vary slightly.
- Gluten-free flour can be substituted to make the recipe gluten-free.
- Folding the egg whites gently is key to preserving the fluffy texture of the cupcakes.
- Optional ingredients like cocoa powder, mashed bananas, or cayenne pepper allow for creative variations.
- The cupcakes are best enjoyed fresh but can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese cotton cheesecake, fluffy cheesecake cupcakes, lightweight dessert, Japanese dessert, baked cheesecake cupcakes
