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Fluffy Japanese Cotton Cheesecake Cupcakes

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These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and subtly sweet, making them a delightful treat for any occasion. With a rich cream cheese base and a hint of lemon zest, they are a feast for both the eyes and the taste buds.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 4 tbsp milk
  • 3 large eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1 tsp cornstarch
  • 1/8 tsp salt
  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 320°F (160°C). This is crucial for ensuring an even bake. Make sure your oven is fully heated before you start baking.
  2. Line a muffin tin with cupcake liners or parchment paper. This will help in easy removal post-baking. Ensure the liners are securely placed in the tin.
  3. In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. This should take about 2-3 minutes on medium speed. You want it to be completely free of lumps.
  4. Add the milk, egg yolks, and vanilla extract to the cream cheese mixture, mixing well to combine. Ensure everything is thoroughly incorporated; this should take about 1 minute.
  5. Sift in the all-purpose flour and cornstarch, mixing until no lumps remain. This is important for a smooth batter. Be careful not to overmix, as this can make the cupcakes dense.
  6. In a separate bowl, beat the egg whites and salt until soft peaks form. This usually takes about 3-4 minutes. The mixture should be foamy and hold shape when you lift the beaters.
  7. Gradually add the remaining granulated sugar while continuing to beat until stiff peaks form. This should take another 2-3 minutes. The mixture should be glossy and hold a firm shape.
  8. Gently fold the whipped egg whites into the cream cheese mixture in three additions. Use a spatula and be careful not to deflate the mixture. The batter should remain light and airy.
  9. Divide the batter evenly among the cupcake liners, filling them about 2/3 full. This helps them rise without overflowing.
  10. Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted should come out clean. Avoid opening the oven door during the first 25 minutes as this can cause them to collapse.
  11. Remove from the oven and let cool completely in the tin. This cooling process helps them set perfectly.
  12. Once cooled, dust the tops with powdered sugar using a fine sieve for an elegant finish.

Nutrition

Keywords: One common mistake is overmixing the batter after adding the egg whites. Gently fold to maintain the airiness, which is key for that fluffy texture. For a lighter option, you can use Neufchâtel cheese instead of cream cheese.

Find it online: https://softtasty.com/fluffy-japanese-cotton-cheesecake-cupcakes/