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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for Pure Bliss

This recipe for Fluffy Japanese Cotton Cheesecake Cupcakes combines airy elegance with creamy richness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 ounces Cream Cheese Use dairy-free cream cheese for a dairy-free option.
  • 1 cup Sugar Granulated sugar is preferred.
  • 1/2 cup Milk Almond milk can be used for a dairy-free option.
  • 1/4 cup Unsalted Butter Use melted for better incorporation.
  • 4 large Egg Yolks Use fresh, large eggs for best results.
  • 4 large Egg Whites Fresh egg whites whip better; ensure the bowl is grease-free.
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1/4 teaspoon Salt Kosher salt is recommended.
Optional Add-Ins
  • 1/4 cup Cocoa Powder Sift into dry ingredients.
  • 1/2 cup Mashed Bananas or Applesauce
  • 1/2 cup Chopped Nuts Almonds or hazelnuts work well.
  • 1/8 teaspoon Cayenne Pepper Use sparingly for balance in sweetness.

Equipment

  • Muffin tin
  • electric mixer
  • Mixing Bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, mix cream cheese, sugar, milk, and melted butter until smooth (3-4 minutes).
  3. Gradually add egg yolks, mixing well after each addition (2-3 minutes).
  4. Whip egg whites in a separate bowl until soft peaks form (3-4 minutes).
  5. Gently fold whipped egg whites into the cream cheese mixture in three additions.
  6. Sift in all-purpose flour and salt, folding gently until just combined.
  7. Pour batter into each muffin liner, filling two-thirds full.
  8. Bake in the oven for 20-25 minutes until golden and a toothpick comes out clean.
  9. Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for best results and be gentle when folding in egg whites to maintain fluffiness.

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