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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes That Surprise Every Bite

These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat, combining airy soufflé lightness with rich cheesecake indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 8 oz Cream Cheese Substitution: Use dairy-free cream cheese for a dairy-free option.
  • 1 cup Sugar
  • 1/2 cup Milk Substitution: Almond milk can be used for dairy-free cupcakes.
  • 1/4 cup Unsalted Butter Substitution: Use dairy-free butter if desired.
  • 4 Egg Yolks
  • 4 Egg Whites Whipped to soft peaks for fluffiness.
  • 1 cup All-Purpose Flour Substitution: Use gluten-free flour blend for a gluten-free option.
  • 1/4 tsp Salt
For Optional Flavor Additions
  • 1/4 cup Cocoa Powder For a chocolate twist.
  • 1/2 cup Mashed Bananas or Applesauce For a fruity infusion.
  • 1 tsp Citrus Zest Lemon or orange zest for a refreshing zing.

Equipment

  • Muffin tin
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine the cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for 3-4 minutes until smooth.
  3. Add egg yolks one at a time, mixing for 2-3 minutes until smooth after each addition.
  4. Whip egg whites at high speed until soft peaks form, about 4-6 minutes.
  5. Fold the whipped egg whites into the cream cheese mixture in three additions until combined.
  6. Sift in the all-purpose flour and salt, mixing gently until just combined.
  7. Spoon the batter into the muffin tin, filling each liner two-thirds full.
  8. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  9. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 130kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgSugar: 10gVitamin A: 300IUCalcium: 60mgIron: 0.5mg

Notes

Use room temperature ingredients for a smoother batter and sift flour to maintain fluffiness. Watch the oven closely to prevent overbaking.

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