Name: Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
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; 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)

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Introduction

Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly creamy treats that melt in your mouth. These delightful cupcakes combine the softness of cotton cheesecake with the convenience of individual portions, perfect for any occasion.

The image shows a small yellow cake cut in half horizontally and filled with a thick layer of white whipped cream in the middle. The top half of the cake is golden brown and dusted with powdered sugar, giving it a light dusting of white on top. The cake looks soft and fluffy with a slightly textured surface. It sits on a smooth white plate with other similar cakes blurred in the background. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
Step 2: In a large bowl, combine cream cheese, sugar, milk, and butter. Beat the mixture until smooth and creamy, about 3 to 4 minutes.
Step 3: Add egg yolks one at a time, mixing well for 2 to 3 minutes after each addition to ensure a smooth batter.
Step 4: In a separate clean bowl, whip egg whites until soft peaks form.
Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, taking care not to deflate the batter.
Step 6: Gradually sift in all-purpose flour and salt, mixing until just combined to keep the texture light.
Step 7: Optionally, fold in cocoa powder, mashed bananas or applesauce, chopped nuts, and cayenne pepper to add flavor and moisture.
Step 8: Pour the batter into the prepared muffin liners, filling each about two-thirds full.
Step 9: Bake for 20 to 25 minutes until the cupcakes turn lightly golden and a toothpick inserted into the center comes out clean.
Step 10: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a dairy-free version, substitute cream cheese with a plant-based alternative and use almond milk.
Try adding a teaspoon of vanilla extract for extra aroma.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
Add a pinch of cayenne pepper sparingly to balance the sweet flavors with a subtle spicy kick.
Incorporate mashed bananas or applesauce to keep the cupcakes moist and add natural sweetness.

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 gently in the microwave for 10–15 seconds to restore their soft, fluffy texture.

How to Serve

A close-up image of a soft yellow cake cupcake with a thick middle layer filled with white creamy frosting. The top of the cupcake is rounded and dusted with fine white powdered sugar, giving a light, snowy texture. The cupcake liner is light yellow, matching the cake's color. Behind it, several similar cupcakes are blurred but visible, all showing the same powdered sugar topping. The cupcakes sit on pink paper on a white plate, with a white marbled texture surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in the refrigerator. They taste best when served within 3 days.

What if I don’t have a mixer to whip the egg whites?

Whipping egg whites by hand with a whisk is possible but requires patience and vigorous whisking until soft peaks form. Using an electric mixer is recommended for best results.