Fluffy Japanese Cotton Cheesecake Cupcakes You'll Love Forever
Indulge in the light, fluffy delight of Japanese Cotton Cheesecake Cupcakes, perfect for any dessert lover looking for a unique treat.
Equipment
- Oven
- Mixing bowl
- Muffin tin
- Electric mixer
- Wire Rack
Ingredients
For the Batter
- 8 oz Cream Cheese substitute with dairy-free cream cheese for a vegan option
- 1 cup Sugar adjust to taste
- 1/2 cup Milk can use almond milk for dairy-free
- 1/2 cup Unsalted Butter swap for vegan butter if needed
- 4 large Egg Yolks for vegan option, consider using flax eggs
- 4 large Egg Whites whipped to soft peaks for fluffiness
- 1 cup All-Purpose Flour substitute with gluten-free flour for gluten-free cupcakes
- 1/4 tsp Salt enhances flavor balance
Instructions
How to Make Japanese Cotton Cheesecake Cupcakes
- Preheat Oven: Set your oven to 320°F (160°C) while you prepare your muffin tin with liners.
- Cream Base: Blend together the cream cheese, sugar, milk, and unsalted butter until silky smooth.
- Add Yolks: Gradually whisk in the egg yolks into the creamy mixture until well combined.
- Whip Whites: In a separate bowl, whip the egg whites until soft peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the cream cheese mixture in three additions.
- Incorporate Dry Ingredients: Sift in the all-purpose flour and salt, mixing gently until just combined.
- Fill and Bake: Pour the batter into your prepared liners, filling each about two-thirds full. Bake for 20-25 minutes.
- Cool: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack.
Notes
Serve with a dusting of powdered sugar for an elegant touch.