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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes: A Dreamy Delight

Fluffy Japanese Cotton Cheesecake Cupcakes are a melt-in-your-mouth delight, perfect for any occasion and customizable for dietary options.
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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: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Use full-fat for the best results.
  • 1/2 cup Sugar Balances sweetness and tenderness.
  • 1/2 cup Milk Almond milk can be used for a dairy-free option.
  • 1/4 cup Unsalted Butter Substitute with dairy-free butter for a dairy-free version.
  • 4 large Egg Yolks Enriches the batter.
  • 4 large Egg Whites Whipped to soft peaks for fluffiness.
  • 1 cup All-Purpose Flour Replace with gluten-free flour for gluten-free version.
  • 1/4 tsp Salt Enhances flavor.
For Serving Suggestions
  • Fresh Berries Adds color and freshness.
  • Powdered Sugar A light dusting for elegance.
  • Whipped Cream A dollop for creamy contrast.

Equipment

  • muffin tin
  • electric mixer
  • Mixing bowls
  • rubber spatula
  • sifter

Method
 

Baking Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. Combine cream cheese, sugar, milk, and unsalted butter in a mixing bowl and beat on medium speed for 3–4 minutes until smooth.
  3. Add egg yolks one at a time, mixing well for 2–3 minutes after each addition.
  4. Whip egg whites in a separate bowl until soft peaks form, about 4–5 minutes.
  5. Fold whipped egg whites into the creamy mixture in three batches using a rubber spatula.
  6. Sift together all-purpose flour and salt into the batter, mixing gently until just combined.
  7. Fill cupcake liners about two-thirds full with batter.
  8. Bake in the preheated oven for 20–25 minutes until tops are lightly golden and a toothpick inserted comes out clean.
  9. Once baked, cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 130kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 100mgPotassium: 100mgSugar: 6gVitamin A: 300IUCalcium: 40mgIron: 0.5mg

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or in the fridge for up to 5 days.

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