Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft. Perfect for impressing guests or enjoying a delicate dessert, they combine a cloud-like texture with a subtle cream cheese flavor, topped with fresh berries, whipped cream, and a drizzle of chocolate sauce. The recipe is adaptable for dairy-free and gluten-free diets, making it a versatile treat.
Ingredients
Scale
Cake Batter
- 8 oz Cream Cheese (can substitute with dairy-free cream cheese)
- 1/2 cup Sugar (adjust to taste)
- 1/2 cup Milk (almond milk for dairy-free option)
- 1/4 cup Unsalted Butter (can use vegan butter for dairy-free)
- 6 large Egg Yolks (flax eggs can work for vegan version)
- 6 large Egg Whites (whipped to soft peaks)
- 1 cup All-Purpose Flour (sifted or gluten-free blend for gluten-free)
- 1/4 tsp Salt
Toppings
- 1 cup Fresh Berries (adds natural sweetness and color)
- 1 cup Light Whipped Cream (elevates the cupcakes)
- 1/4 cup Chocolate Sauce (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Cream Cheese Base: In a mixing bowl, combine the cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for about 3-4 minutes until the mixture is smooth and creamy.
- Add Egg Yolks: Gradually add the egg yolks to the cream cheese mixture, mixing thoroughly after each addition. Beat for an additional 2-3 minutes to ensure even incorporation.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form, which usually takes about 4-5 minutes. This step helps create the signature fluffy texture.
- Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three batches, taking care not to deflate the airy whites.
- Add Dry Ingredients: Sift in the all-purpose flour and salt, then mix gently until just combined, avoiding over-mixing to maintain fluffiness.
- Fill Cupcake Liners: Pour the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full for proper rise.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
- Add Toppings: Once cooled, top each cupcake with fresh berries, a dollop of light whipped cream, and drizzle with chocolate sauce for an elegant finish.
Notes
- Ensure all ingredients are at room temperature to create a smooth, lump-free batter.
- Do not over-whip the egg whites as this will cause them to break down and reduce fluffiness.
- Avoid overbaking to maintain the cupcakes’ soft and airy texture.
- The batter can be adapted with dairy-free or gluten-free substitutions as noted.
- Use a gentle folding technique to keep the mixture light and aerated.
Keywords: Japanese cotton cheesecake, fluffy cupcakes, cream cheese dessert, light cheesecake, Japanese dessert, gluten-free cupcake, dairy-free option