Fluffy Japanese Cotton Cheesecake Cupcakes
Description: These Fluffy Japanese Cotton Cheesecake Cupcakes are the ultimate dessert for cheesecake lovers. With a delicate, airy texture and a creamy center, they combine the richness of cheesecake with the softness of cotton cake. This recipe is inspired by the famous Japanese cotton cheesecake and offers a lighter, fluffier alternative to traditional cupcakes. Perfect for any occasion, whether it's a family gathering or a special treat, these cupcakes will melt in your mouth and leave everyone craving more!
Ingredients
- 1/2 cup cream cheese softened
- 1/4 cup unsalted butter softened
- 1/2 cup milk
- 1/2 cup granulated sugar divided
- 3 large eggs separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Mix Wet Ingredients: In a medium-sized bowl, beat together the cream cheese and butter until smooth. Add the milk, 1/4 cup of sugar, and vanilla extract. Stir until well combined.
- Add Egg Yolks: Add the egg yolks, one at a time, mixing well after each addition. Gradually stir in the flour until smooth.
- Beat Egg Whites: In a separate, clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Fold Mixtures Together: Gently fold the beaten egg whites into the cream cheese mixture, being careful not to deflate the egg whites. Continue folding until the mixture is smooth and combined.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about 2/3 full. Tap the tin lightly to release any air bubbles.
- Bake: Bake for 18-20 minutes or until the cupcakes are lightly golden on top and spring back when touched.
- Cool and Serve: Allow the cupcakes to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
Dairy-Free: Replace cream cheese and butter with dairy-free alternatives such as vegan cream cheese and margarine.
Gluten-Free: Use a gluten-free flour blend instead of regular flour for a gluten-free version.
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.