Description
These Irresistible Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on a classic dessert. With a melt-in-your-mouth texture and a harmonious blend of creamy cheese and airy sponge, they bring a light sweetness that captivates. Perfect for any gathering, these cupcakes are easy to make and can be dressed up with fresh fruits or flavored creams, making them a versatile treat for any occasion. Ideal for dessert lovers, they elevate your culinary repertoire with minimal effort and maximum flavor.
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 egg yolks
- 1/4 cup whole milk
- 1 tablespoon lemon juice
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 3 egg whites
Instructions
- Preheat your oven to 320°F (160°C).
- Prepare a cupcake tin with liners.
- In a large mixing bowl, beat together 8 ounces of room-temperature cream cheese with ½ cup of granulated sugar until smooth.
- Add in 2 egg yolks one at a time, mixing well after each addition.
- Pour in ¼ cup of whole milk and 1 tablespoon of lemon juice, stirring until fully combined.
- Sift together ½ cup of cake flour and 1 teaspoon of baking powder directly into the creamy mixture.
- Stir gently until just combined, being careful not to overmix.
- In another bowl, beat 3 egg whites until soft peaks form.
- Gradually add in another ¼ cup of granulated sugar while continuing to beat the egg whites.
Notes
Storage: Store the Irresistible Fluffy Japanese Cotton Cheesecake Cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them, wrapped individually in plastic wrap and then placed in a freezer-safe container for up to 1 month.
Reheating: To reheat the cupcakes, remove them from the refrigerator and let them sit at room temperature for about 15 minutes. You can then warm them slightly in the microwave for about 10-15 seconds, ensuring they remain soft and fluffy.
Serving: Serve the cupcakes chilled or at room temperature. For an extra touch, dust them lightly with powdered sugar or top with fresh fruit or a dollop of whipped cream just before serving.
Chef’s Tip: For a lighter texture, ensure your egg whites are beaten to soft peaks before gently folding them into the batter. Avoid overmixing to maintain the airiness of the cupcakes, which is key to achieving that signature fluffy texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Bake
Nutrition
- Calories: 200 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0