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Fluffy Japanese Cotton Cheesecake Cupcakes to Wow Your Guests Recipe

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★★★★★

4.7 from 59 reviews

Delight your guests with these Fluffy Japanese Cotton Cheesecake Cupcakes that combine the airy lightness of a soufflé with the creamy richness of cheesecake. Perfectly soft, moist, and melt-in-your-mouth, these cupcakes are an elegant treat with versatile flavor variations to suit every palate.

Ingredients

Scale

For the Batter

  • 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

For Optional Add-Ins

  • 1/4 cup Cocoa Powder (for a chocolate twist)
  • 1 cup Mashed Bananas or Applesauce (for added moisture and fruit flavor)
  • 1/2 cup Chopped Nuts (such as almonds or hazelnuts)
  • 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 ensure even baking and easy removal.
  2. Mix Base: In a large mixing bowl, beat together the cream cheese, sugar, milk, and unsalted butter until the mixture is smooth and creamy, about 3-4 minutes.
  3. Incorporate Egg Yolks: Add the egg yolks one at a time into the cream cheese mixture, mixing well after each addition for 2-3 minutes to enrich the batter.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form; this step is crucial for the light and fluffy texture of the cupcakes.
  5. Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three additions, taking care to preserve the airy texture of the batter.
  6. Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, folding until just combined without over-mixing to keep the cupcake tender.
  7. Fill Muffin Tin: Pour the batter into the prepared cupcake 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 cupcakes turn lightly golden brown and a toothpick inserted in the center comes out clean.
  9. Cool: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  10. Optional Topping: Serve topped with fresh berries or your choice of garnish for added flavor and presentation.

Notes

  • Top cupcakes with fresh berries for an extra burst of flavor and color.
  • Store cupcakes at room temperature in an airtight container for up to 2 days to maintain freshness.
  • Refrigerate leftover cupcakes for up to 5 days, keeping them tightly covered to preserve moisture and texture.
  • Freeze individual cupcakes wrapped tightly in plastic wrap for up to 2 months; thaw in the refrigerator overnight before serving.
  • Reheat cupcakes briefly in the microwave (10-15 seconds) or oven at low heat to restore fluffiness.
  • Use room temperature ingredients for best blending and texture.
  • Whip egg whites to soft peaks carefully to ensure lightness; adding a pinch of cream of tartar can help stabilize egg whites if needed.
  • Gentle folding of egg whites and dry ingredients is key to maintaining the airy structure and preventing density.
  • Experiment with add-ins like cocoa powder, fruits, nuts, or spices to customize flavors.

Keywords: Japanese cotton cheesecake cupcakes, fluffy cheesecake cupcakes, light cheesecake dessert, soufflé cheesecake cupcakes, easy Japanese dessert

Find it online: https://cheframi.com/fluffy-japanese-cotton-cheesecake-cupcakes-to-wow-your-guests-recipe/