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Fluffy Japanese Cotton Cheesecake Cupcakes

These light and airy cupcakes combine the richness of cream cheese with the fluffiness of whipped egg whites, creating a delightful dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 170
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 8 ounces cream cheese, softened adds a rich and creamy base for your cupcakes
  • 1/2 cup sugar balances sweetness and helps create a tender crumb
  • 1/4 cup milk enhances moisture for a delightful texture
  • 1/4 cup unsalted butter, softened contributes richness and flavor
  • 3 large egg yolks enrich the batter
  • 3 large egg whites whipped to soft peaks for fluffiness
  • 1/2 cup all-purpose flour, sifted provides structure; sift for a lighter result
  • 1/4 teaspoon salt enhances all flavors

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C).
  2. Line a cupcake pan with cupcake liners, optionally spraying them with cooking spray for easy removal.
  3. In a large mixing bowl, beat the cream cheese and unsalted butter until smooth and creamy, about 3 minutes.
  4. Gradually add sugar and mix until fluffy, then sift in all-purpose flour and mix until just combined.
  5. Mix in the egg yolks and milk until combined, but do not overmix.
  6. In a clean bowl, whip the egg whites until soft peaks form, about 3-5 minutes.
  7. Gently fold the whipped egg whites into the cream cheese mixture in three parts, ensuring not to deflate the mixture.
  8. Pour the batter evenly into the lined cupcake cups.
Baking
  1. Bake for 20-25 minutes or until lightly golden and a toothpick comes out clean.
  2. Allow to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure your cream cheese and butter are at room temperature for better mixing. You can store leftover uncooked batter in the fridge for up to 24 hours, and baked cupcakes can be kept at room temperature for 1-2 days or in the fridge for about a week. Feel free to customize by adding flavors like vanilla or almond, or making gluten-free variations.