Fluffy Japanese Cotton Cheesecake Cupcakes
These light and airy cupcakes are a delightful twist on traditional cheesecake, featuring a lovely texture that melts in your mouth.
Ingredients
Main Ingredients
- 8 oz Cream Cheese Use dairy-free cream cheese for a dairy-free option.
- 1 cup Sugar
- 1/2 cup Milk Almond milk can be used for a dairy-free option.
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites Whipped to soft peaks.
- 3/4 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
- 1/4 teaspoon Salt
- 1/4 cup Cocoa Powder For a chocolate twist.
- 1 cup Mashed Bananas or Applesauce For added moisture.
- 1/2 cup Chopped Nuts
- 1/4 teaspoon Cayenne Pepper For a surprising kick.
Instructions
Preparation
- Preheat oven to a gentle temperature.
- Beat cream cheese, sugar, and butter until smooth.
- Whisk in egg yolks, followed by milk, and then mashed banana or applesauce.
- Sift flour, cocoa, and salt together, then fold into the cream mixture.
- Whip egg whites to soft peaks and fold in one-third at a time.
- Stir in chopped nuts and cayenne pepper if desired.
- Line a cupcake tin with liners and fill cups about two-thirds full.
- Place the filled cupcake tin in a water bath for even baking.
Baking
- Bake the cupcakes until a skewer comes out with just a few crumbs.
- Allow cupcakes to cool slowly after baking.
Notes
Best served fresh, but can be refrigerated and gently reheated. These cupcakes can also be made the night before.