Name: Fluffy Japanese Cotton Cheesecake Cupcakes to Impress Everyone Recipe
Prep time: 15 min
Cook time: PT-491716H34S
Total time: 40 min
Cuisine: Japanese
Ingredients: 8 oz Cream Cheese (can substitute with dairy-free cream cheese); 1/2 cup Sugar (adjust to taste); 1/2 cup Milk (almond milk for dairy-free option); 1/4 cup Unsalted Butter (can use vegan butter for dairy-free); 6 large Egg Yolks (flax eggs can work for vegan version); 6 large Egg Whites (whipped to soft peaks); 1 cup All-Purpose Flour (sifted or gluten-free blend for gluten-free); 1/4 tsp Salt; 1 cup Fresh Berries (adds natural sweetness and color); 1 cup Light Whipped Cream (elevates the cupcakes); 1/4 cup Chocolate Sauce (for drizzling)

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Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft. Perfect for impressing guests or enjoying a delicate, sweet treat at home, they blend a creamy cheesecake flavor with a cloud-like texture.

A close-up of a cupcake cut in half showing two main layers: a soft, light golden brown cake base and top with a fluffy white cream filling thickly spread in the center between the halves. The cake's surface is dusted with white powdered sugar, giving it a slightly textured look. In the background, more cupcakes with similar powdered tops are slightly out of focus, all placed on a white marbled surface. The setting looks like a kitchen with a blurred stove in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Cream Cheese (can substitute with dairy-free cream cheese)
1/2 cup Sugar (adjust to taste)
1/2 cup Milk (almond milk for dairy-free option)
1/4 cup Unsalted Butter (can use vegan butter for dairy-free)
6 large Egg Yolks (flax eggs can work for vegan version)
6 large Egg Whites (whipped to soft peaks)
1 cup All-Purpose Flour (sifted or gluten-free blend for gluten-free)
1/4 tsp Salt
Optional Toppings:
- 1 cup Fresh Berries (adds natural sweetness and color)
- 1 cup Light Whipped Cream (elevates the cupcakes)
- 1/4 cup Chocolate Sauce (for drizzling)

Instructions

Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
Step 2: In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for about 3-4 minutes until smooth.
Step 3: Gradually add in the egg yolks, mixing well after each addition and beat for an additional 2-3 minutes.
Step 4: In a separate bowl, whip the egg whites until soft peaks form, about 4-5 minutes.
Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions.
Step 6: Sift in the all-purpose flour and salt, mixing gently until just combined.
Step 7: Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
Step 8: Bake for 20-25 minutes until the tops are lightly golden and a toothpick inserted comes out clean.
Step 9: Remove from the oven and cool in the tin for about 10 minutes before transferring to a wire rack.

Tips & Variations

Ensure all ingredients are at room temperature for a smooth batter and better texture.
Avoid over-whipping the egg whites to maintain a light, fluffy texture.
For a dairy-free version, substitute cream cheese, milk, and butter with vegan alternatives and use flax eggs instead of yolks.
Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce for added flavor and presentation.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature or warm slightly in the microwave for 10-15 seconds to restore their softness.

How to Serve

A soft, light yellow cupcake with a layer of white creamy filling inside, topped with a dusting of powdered sugar. The cupcake is open in the front, revealing a fluffy texture inside and a thick cream layer in the middle. Around the main cupcake, several more cupcakes with white frosting on top are arranged on a white marbled surface, all showing a slightly golden-brown top edge. The focus is on the open cupcake in front, with the others 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, substitute the all-purpose flour with a gluten-free flour blend. Make sure it is suitable for baking to maintain the right texture.

How do I prevent the cupcakes from deflating?

Be gentle when folding the whipped egg whites into the batter to keep as much air as possible. Also, avoid opening the oven door during baking to prevent sudden temperature changes.