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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.6 from 76 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes offer a light, airy texture with a delicate balance of cream cheese richness and a subtle sweetness. Perfect for a sophisticated treat, they can be customized with dairy-free, gluten-free, or chocolate variations and add-ons like nuts and a hint of cayenne for an unexpected twist.

Ingredients

Scale

Main 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

Optional Ingredients for Variations

  • 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

  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 large bowl, combine the cream cheese, sugar, milk, and unsalted butter. Beat the mixture for 3-4 minutes until it becomes smooth and creamy.
  3. Add Egg Yolks: Add the egg yolks one at a time into the creamy mixture, beating well for 2-3 minutes after each addition to incorporate fully.
  4. Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form, ensuring they have enough volume and lightness.
  5. Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three gradual additions, taking care to maintain as much airiness as possible.
  6. Sift and Combine Dry Ingredients: Gradually sift the all-purpose flour and salt into the batter, mixing just until combined to keep the batter light.
  7. Add Optional Ingredients: If desired, gently fold in cocoa powder for chocolate flavor, mashed bananas or applesauce for moisture, chopped nuts for texture, and cayenne pepper for a subtle heat.
  8. Fill Muffin Liners: Pour the batter into prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  9. Bake: Bake the cupcakes in the preheated oven for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  10. Cool: Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them carefully to a wire rack to cool completely.

Notes

  • Use dairy-free cream cheese and almond milk to make the cupcakes dairy-free.
  • For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
  • Add cocoa powder for a delicious chocolate variation.
  • Incorporate mashed bananas or applesauce for added moisture and a subtle fruity flavor.
  • Top with chopped nuts for texture and a slight crunch.
  • Adding cayenne pepper offers a surprising and pleasant spicy kick.
  • Be gentle when folding in whipped egg whites to retain the batter’s airy texture.
  • Make sure the oven is fully preheated to ensure proper rising of the cupcakes.

Keywords: Japanese cotton cheesecake cupcakes, fluffy cheesecake cupcakes, light cheesecake dessert, dairy-free cheesecake, gluten-free dessert, chocolate cheesecake cupcake, banana cheesecake cupcake, easy cheesecake muffin

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