Description
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful light and airy treat perfect for impressing your guests. These cupcakes blend the creamy richness of cheesecake with a soft, cloud-like texture using whipped egg whites. Topped with fresh berries, light whipped cream, and a drizzle of chocolate sauce, they offer a balanced sweetness and beautiful presentation suitable for any occasion.
Ingredients
Scale
Cake Batter
- 8 oz Cream Cheese (can substitute with dairy-free cream cheese)
- 1/2 cup Sugar (adjust to taste)
- 1/2 cup Milk (almond milk for dairy-free option)
- 1/4 cup Unsalted Butter (can use vegan butter for dairy-free)
- 6 large Egg Yolks (flax eggs can work for vegan version)
- 6 large Egg Whites (whipped to soft peaks)
- 1 cup All-Purpose Flour (sifted or gluten-free blend for gluten-free)
- 1/4 tsp Salt
Toppings
- 1 cup Fresh Berries (adds natural sweetness and color)
- 1 cup Light Whipped Cream (elevates the cupcakes)
- 1/4 cup Chocolate Sauce (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare Cream Cheese Mixture: In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for about 3-4 minutes until the mixture is smooth and well combined.
- Add Egg Yolks: Gradually add in the egg yolks, mixing well after each addition. Continue to beat for an additional 2-3 minutes to incorporate fully.
- Whip Egg Whites: In a separate bowl, whip the egg whites until soft peaks form, which should take about 4-5 minutes. Be careful not to over-whip to maintain the right texture.
- Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three additions to keep the batter light and airy.
- Add Flour and Salt: Sift in the all-purpose flour and salt, folding gently until just combined to avoid deflating the batter.
- Fill Cupcake Liners: Pour the batter into the prepared muffin tin, filling each liner about two-thirds full for optimal rise and shape.
- Bake: Bake for 20-25 minutes until the tops are lightly golden and a toothpick inserted comes out clean, ensuring the cupcakes are fully cooked yet moist.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
- Decorate: Once cooled, top the cupcakes with fresh berries, a dollop of light whipped cream, and drizzle with chocolate sauce for an elegant finish.
Notes
- Ensure all ingredients are at room temperature for a smooth and homogenous batter.
- Avoid over-whipping the egg whites to maintain the fluffy texture of the cupcakes.
- Do not overbake to prevent dryness and loss of the cotton-like softness.
- Substitutions such as dairy-free cream cheese and vegan butter can be used for dietary preferences.
- Flax eggs can replace egg yolks for a vegan-friendly variation, but texture may vary slightly.
Keywords: Japanese cotton cheesecake, fluffy cheesecake cupcakes, light dessert, baked cheesecake cupcakes, Japanese dessert