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Fluffy Japanese Cotton Cheesecake Cupcakes

  • Author: mason-carter
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

Light and airy Japanese cotton cheesecake cupcakes that impress with their cloud-like texture and creamy flavor.

Ingredients

Scale
  • 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

  1. Preheat the oven to 320°F (160°C) and line a 12-cup muffin tin with parchment-lined paper liners.
  2. In a bowl, beat the softened cream cheese with sugar until smooth and slightly aerated. Add melted butter and warm milk, mixing until fully incorporated. Then add egg yolks one at a time.
  3. Sift flour, salt, and cocoa powder (if using) together, then fold into the cream cheese mixture until just combined. Stir in mashed banana or applesauce and chopped nuts as desired.
  4. In a clean, dry bowl, whip the egg whites to soft peaks, gradually adding a few tablespoons of sugar toward the end for stability.
  5. Gently fold one-third of the whipped whites into the batter to lighten it, then fold in the remaining whites carefully until no large streaks remain.
  6. Spoon the batter into prepared liners, filling each about two-thirds full. If adding a cayenne kick, sprinkle lightly on top or swirl a tiny bit into chocolate batters.
  7. Place the muffin tin inside a larger roasting pan and pour hot water into the pan to create a water bath, coming halfway up the sides of the muffin tin. Bake at 320°F (160°C) for about 22-28 minutes, or until tops are set and lightly golden.
  8. Turn off the oven and leave the cupcakes inside with the door ajar for 10-15 minutes to cool gradually, then remove and cool fully on a rack.

Notes

Can be served with a light dusting of powdered sugar or cocoa. Enjoy chilled or at room temperature.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Japanese cheesecake, cupcakes, dessert, fluffy, lightweight

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