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
- 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 the cream cheese, sugar, milk, and unsalted butter. Beat the mixture for about 3 to 4 minutes until smooth, creamy, and homogenous.
- 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.
- 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.
- 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.
- 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.
- Fill Cupcake Liners: Pour the batter evenly into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- 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.
- 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
