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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for Heavenly Indulgence

Enjoy these Fluffy Japanese Cotton Cheesecake Cupcakes, a delightful homemade dessert that's light, airy, and simply irresistible.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Substitution: Ricotta cheese can be used, though it alters the texture slightly.
  • 1 cup Sugar No substitutions recommended for flavor consistency.
  • 1/2 cup Milk Substitution: Any milk variety can typically work, but whole milk is preferred for richness.
  • 1/4 cup Unsalted Butter Substitution: Can use salted butter; reduce added salt in the recipe.
  • 4 large Egg Yolks No substitutions; crucial for texture.
For the Whipping Magic
  • 4 large Egg Whites Do not substitute; whipped whites are essential for fluffiness.
  • 1 cup All-Purpose Flour Substitution: Cake flour may yield a lighter texture.
  • 1/4 tsp Salt No substitutions recommended for effectiveness.

Equipment

  • Muffin tin
  • Electric mixer
  • Spatula
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C).
  2. Line a muffin tin with cupcake liners.
  3. In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter, beat until smooth and creamy.
  4. Add egg yolks to the cream cheese mixture one at a time, blending after each addition.
  5. Whip egg whites at medium speed until soft peaks form.
  6. Gently fold whipped egg whites into the cream cheese mixture using a spatula.
  7. Sift in all-purpose flour and salt into the batter, gently mixing until just combined.
  8. Pour the batter into the cupcake liners, filling each about two-thirds full.
  9. Bake for 20-25 minutes until lightly golden and a toothpick comes out clean.
  10. Allow cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 400IUCalcium: 50mgIron: 0.5mg

Notes

For best results, ensure that all ingredients are at room temperature before starting. Sifting the flour and salt prevents lumps and enhances texture.

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