Fluffy Japanese Cotton Cheesecake Cupcakes
Delight your guests with Fluffy Japanese Cotton Cheesecake Cupcakes, a heavenly fusion of soufflé lightness and cheesecake creaminess. These airy cupcakes are perfect for any occasion, from birthday parties to casual afternoon snacks. With a melt-in-your-mouth texture and customizable flavors, such as chocolate or fruity banana, they are sure to impress everyone at your gathering. Easy to prepare and visually stunning, these cupcakes are a must-try for both novice and experienced bakers alike.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese (dairy-free option available)
- 1 cup sugar
- 1/2 cup milk (almond milk can be used)
- 1/4 cup unsalted butter
- 6 large eggs (yolks and whites separated)
- 3/4 cup all-purpose flour (gluten-free option available)
- Optional: 1/4 cup cocoa powder
- 1 cup mashed bananas or applesauce
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine cream cheese, sugar, milk, and butter; blend until smooth.
- Add egg yolks one at a time, mixing continuously until fully incorporated.
- Whisk together flour and cocoa powder in another bowl; gradually add to the wet mixture until just combined.
- Fold in mashed bananas or applesauce for added moisture.
- Whip egg whites until soft peaks form; gently fold into the batter in three additions.
- Fill muffin tins two-thirds full with batter and bake for about 25 minutes or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 15g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg