Fluffy Japanese Cotton Cheesecake Cupcakes to Wow Your Guests Recipe

ByZoe Lane
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Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that combines the light, airy texture of Japanese cheesecake with the convenience of a cupcake. Perfect for impressing guests or enjoying a delicate dessert at home.

A soft yellow cake cupcake is shown cut in half horizontally, with a layer of white whipped cream filling between the two cake layers. The top of the cupcake is rounded and golden brown with a dusting of white powdered sugar evenly covering it. The cupcake sits on a smooth white plate with several similar cupcakes in the blurred background on a white marbled surface. The texture of the cake looks light and fluffy, and the cream is thick and smooth. 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

  1. Step 1: Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. Step 2: In a large bowl, beat together the cream cheese, sugar, milk, and unsalted butter until smooth and creamy, about 3 to 4 minutes.
  3. Step 3: Add the egg yolks one at a time, mixing well for 2 to 3 minutes after each addition.
  4. Step 4: In a separate bowl, whip the egg whites until soft peaks form.
  5. Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
  6. Step 6: Sift in the all-purpose flour, salt, and cocoa powder (if using), then fold until just combined. Add the mashed bananas or applesauce, chopped nuts, and cayenne pepper, folding gently to incorporate.
  7. Step 7: Pour the batter into the prepared muffin liners, filling each about two-thirds full.
  8. Step 8: Bake for 20 to 25 minutes until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
  9. Step 9: Let the cupcakes cool in the tin for 10 minutes before transferring 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 mix in fruit like mashed bananas for extra moisture and flavor.
  • Chopped nuts add a pleasant crunch but can be omitted for a nut-free version.
  • A pinch of cayenne pepper adds a subtle spicy kick that complements the sweetness—adjust to taste.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving or warm gently in a microwave for 10-15 seconds to restore softness.

How to Serve

A close-up view of small round sponge cakes, each with two layers; the top layer is golden brown and soft with a powdered sugar dusting, while the bottom layer is light yellow and fluffy. Between the two sponge layers is a thick, white whipped cream filling, visible and slightly uneven. The cakes sit on a smooth white plate, which is on a white marbled surface. In the center, one cake is cut open to reveal the texture and cream inside, with several whole cakes softly blurred in the background. 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, simply replace the all-purpose flour with a gluten-free flour blend. Ensure the blend is meant for baking to maintain texture.

How do I keep the cupcakes fluffy?

Be gentle when folding in the whipped egg whites to avoid deflating the batter. Also, avoid overmixing after adding flour.

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Fluffy Japanese Cotton Cheesecake Cupcakes to Wow Your Guests Recipe

★★★★★

4.8 from 53 reviews
  • Author: Zoe
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
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Description

These Fluffy Japanese Cotton Cheesecake Cupcakes combine the light, airy texture of Japanese cotton cheesecake with the convenience and charm of cupcakes. They’re delightfully soft, creamy, and have a delicate sweetness that’s sure to impress your guests. Perfect for parties, afternoon tea, or a special homemade treat, these cupcakes offer a unique twist on traditional cheesecake with a melt-in-your-mouth quality.

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 Variations & 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 the mixture for about 3 to 4 minutes until smooth, creamy, and homogenous.
  3. Add Egg Yolks: Add the egg yolks one at a time to the cream cheese mixture, beating well for 2 to 3 minutes after each addition to incorporate fully and create a smooth batter.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form. This aeration is essential to achieving the fluffy texture.
  5. Fold in Egg Whites: Gently fold the whipped egg whites into the cream cheese batter in three additions, taking care not to deflate the egg whites to keep the batter light and airy.
  6. Add Dry Ingredients: Sift the all-purpose flour and salt gradually into the batter, folding gently until just combined. Avoid overmixing to maintain the light texture.
  7. Fill Cupcake Liners: Pour the batter evenly into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
  8. Bake: Bake in the preheated oven for 20-25 minutes until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
  9. Cool: Allow the cupcakes to cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, substitute cream cheese with dairy-free cream cheese and milk with almond milk.
  • Use gluten-free flour instead of all-purpose flour to make the recipe gluten-free.
  • Adding mashed bananas or applesauce not only adds moisture but also enhances flavor.
  • The cocoa powder and cayenne pepper add flavor variations—the cocoa gives a chocolate twist, while cayenne adds a subtle kick.
  • Do not overmix the batter once dry ingredients are added to maintain the cheesecake’s fluffy texture.
  • Ensure egg whites are whipped to soft peaks for optimum fluffiness.
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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

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