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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for a Sweet Escape

Experience guilt-free indulgence with these Fluffy Japanese Cotton Cheesecake Cupcakes, combining cheesecake richness with soufflé lightness.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 8 oz Cream Cheese low-fat for lighter touch
  • 1/4 cup Unsalted Butter can be replaced with coconut oil
  • 1/2 cup Whole Milk almond milk for dairy-free option
  • 1/2 cup Granulated Sugar coconut sugar for lower glycemic option
  • 3 large Eggs or substitute with flax eggs for vegan version
  • 1 tbsp Lemon Juice optional for acidity
  • 1 cup All-Purpose Flour gluten-free flour blend for gluten-free option
  • 2 tbsp Cornstarch can swap with arrowroot powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract almond extract is an alternative
Dusting
  • 1 cup Powdered Sugar optional for dusting

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • hand mixer
  • Saucepan
  • sifter

Method
 

Baking Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a medium saucepan, combine cream cheese, unsalted butter, and whole milk over low heat. Stir until smooth and remove from heat to cool.
  3. In a bowl, whisk together all-purpose flour, cornstarch, and pinch of salt.
  4. In a large bowl, whisk together egg yolks, granulated sugar, and lemon juice until pale and creamy. Stir in the cooled cream cheese mixture.
  5. Sift dry ingredients into the batter and mix gently until just combined.
  6. In a clean bowl, beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
  7. Fold a third of the whipped egg whites into the batter, then fold in the remaining egg whites.
  8. Pour the batter into prepared cupcake liners, filling them three-quarters full. Tap the muffin tin gently to release air bubbles.
  9. Bake for 20-25 minutes until tops are golden and slightly puffed.
  10. Let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  11. Dust with powdered sugar before serving if desired.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 100mgSugar: 8gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for best results. Avoid overbeating the egg whites and gently fold to maintain airy consistency.

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