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Fluffy Japanese Cotton Cheesecake Cupcakes to Impress Everyone Recipe

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★★★★★

4.5 from 95 reviews

Delight in these Fluffy Japanese Cotton Cheesecake Cupcakes, a light and airy treat perfect for impressing guests. Made with cream cheese, whipped egg whites, and a delicate balance of sweetness, these cupcakes deliver a soft, melt-in-your-mouth texture that’s uniquely Japanese. Ideal as a sophisticated dessert or a special snack, they can be customized with fresh berries, whipped cream, or chocolate sauce for extra flavor and presentation.

Ingredients

Scale

For the Batter

  • 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

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
  2. Mix Cream Cheese Mixture: In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for about 3-4 minutes until the mixture is smooth and creamy.
  3. Add Egg Yolks: Gradually add in the egg yolks, mixing well after each addition. Continue beating for an additional 2-3 minutes to fully incorporate and achieve a smooth batter.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form, which usually takes about 4-5 minutes. This step is essential for the fluffy texture.
  5. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cream cheese mixture in three additions to avoid deflating the batter and maintain its lightness.
  6. Add Flour and Salt: Sift in the all-purpose flour and salt, mixing gently until just combined, being careful not to overmix.
  7. Fill Muffin Tin and Bake: Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 20-25 minutes until the tops are lightly golden and a toothpick inserted comes out clean.
  8. Cool: Remove from the oven and allow cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter consistency.
  • Avoid over-whipping the egg whites to maintain the desired softness and volume.
  • Do not overbake; overbaking can dry out the cupcakes and reduce fluffiness.
  • Use gluten-free flour blends and dairy-free substitutions to accommodate dietary restrictions.

Keywords: Japanese cheesecake, cotton cheesecake, fluffy cupcakes, cream cheese dessert, baked cheesecake cupcakes, light dessert, Japanese dessert, cotton texture, soft cupcakes

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