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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.6 from 132 reviews

Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft, perfect for impressing guests or enjoying a delicate dessert at home. Made with cream cheese, whipped egg whites, and a hint of sweetness, these cupcakes have a unique texture that melts in your mouth, complemented by fresh berries, whipped cream, and a drizzle of chocolate sauce.

Ingredients

Scale

Cake 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

Toppings and Garnishes

  • 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: 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 mixing bowl, combine the 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 the egg yolks to the mixture, mixing well after each addition. Beat for an additional 2-3 minutes until fully incorporated.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form, approximately 4-5 minutes. Be careful not to over-whip them.
  5. Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three additions, ensuring to maintain as much airiness as possible.
  6. Add Dry Ingredients: Sift in the all-purpose flour and salt into the batter, then gently fold until just combined without deflating the mixture.
  7. Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full for proper rising.
  8. Bake: Bake the cupcakes in the preheated oven for 20-25 minutes, until the tops turn lightly golden and a toothpick inserted into the center comes out clean.
  9. Cool: Remove from the oven and allow the cupcakes to cool in the tin for about 10 minutes before carefully transferring them to a wire rack to cool completely.
  10. Serve: Top the cooled cupcakes with fresh berries, a dollop of light whipped cream, and drizzle with chocolate sauce for an elegant finish.

Notes

  • Ensure all ingredients are at room temperature before mixing to achieve a smooth batter.
  • Avoid over-whipping the egg whites to maintain the fluffy texture of the cupcakes.
  • Do not overbake; remove cupcakes as soon as a toothpick inserted comes out clean to keep them moist and airy.
  • For a dairy-free or vegan option, substitute cream cheese, milk, and butter accordingly, and use flax eggs for egg yolks.
  • Using gluten-free flour blends can make this recipe suitable for gluten-sensitive diets.

Keywords: Japanese cheesecake cupcakes, cotton cheesecake, fluffy cheesecake cupcakes, baked cheesecake, light dessert, Japanese dessert

Find it online: https://mjrecipe.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/