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Fluffy Japanese Cotton Cheesecake Cupcakes You Must Try! Recipe

Fluffy Japanese Cotton Cheesecake Cupcakes You Must Try! Recipe
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★★★★★

4.9 from 11 reviews

Delight in the airy softness of these Fluffy Japanese Cotton Cheesecake Cupcakes, a perfect blend of creamy cheesecake and delicate sponge that melts in your mouth. These cupcakes are light, mildly sweet, and have a subtle vanilla flavor, making them an irresistible treat for any occasion.

Ingredients

Scale

Cheesecake Mixture

  • 1 cup cream cheese
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter
  • 3 large eggs, separated
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to ensure the cupcakes don’t stick and bake evenly.
  2. Mix Cream Cheese Base: In a mixing bowl, beat together the cream cheese, sugar, milk, and unsalted butter until the mixture is smooth and well combined, creating a creamy base.
  3. Add Egg Yolks: Add the egg yolks one at a time to the cream cheese mixture, mixing thoroughly after each addition to incorporate them smoothly.
  4. Whip Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form, which will help give the cupcakes their trademark light and fluffy texture.
  5. Fold Egg Whites into Mixture: Gently fold the whipped egg whites into the cream cheese mixture using a spatula, being careful to keep as much air in the batter as possible.
  6. Add Dry Ingredients: Gradually sift in the flour and salt, folding gently until just combined without overmixing to maintain fluffiness.
  7. Fill Cupcake Liners: Pour the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full to allow space for rising.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  9. Cool: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. This prevents cracking and preserves the delicate texture.

Notes

  • Ensure the egg whites are whipped to soft peaks but not overbeaten to maintain the right cupcake texture.
  • Use room temperature ingredients for better mixing and fluffier batter.
  • Folding the egg whites gently preserves the airiness crucial to the texture of Japanese cotton cheesecake.
  • These cupcakes are best served chilled or at room temperature for optimal flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Japanese cotton cheesecake, fluffy cheesecake cupcakes, light cheesecake recipe, Japanese dessert, cupcake recipe

Find it online: https://zarameals.com/fluffy-japanese-cotton-cheesecake-cupcakes-you-must-try-recipe/