Description

Cloud-Like Japanese Cotton Cheesecake Cupcakes are an irresistibly light and airy dessert, perfect for those who crave a fluffy, guilt-free indulgence. These delicate cupcakes boast a unique cottony texture and subtle sweetness, making them an excellent treat for dessert lovers looking for a refined and customizable experience.

Ingredients

Scale

For the Batter

8 oz Cream Cheese (opt for low-fat for a lighter version)
¼ cup Unsalted Butter (substitute with vegan butter for a dairy-free option)
½ cup Whole Milk (can be replaced with almond or oat milk)
½ cup Granulated Sugar (try coconut sugar for a more natural alternative)
3 large Eggs (separated; egg replacer may be used but might affect fluffiness)
1 tbsp Lemon Juice (optional; can replace with vinegar for similar effect)
1 cup All-Purpose Flour (use gluten-free flour mix for gluten-free option)
2 tbsp Cornstarch (can be substituted with arrowroot powder if necessary)
¼ tsp Salt (enhances flavors)
1 tsp Vanilla Extract (consider almond extract for a unique twist)
Powdered sugar for dusting (feel free to omit or use a low-calorie sweetener)

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Instructions

Preheat and Prepare: Preheat the oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and neat presentation.
Make the Cream Mixture: In a saucepan over low heat, combine the cream cheese, unsalted butter, and whole milk. Stir continuously until the mixture becomes smooth and lump-free. Remove from heat and allow it to cool to room temperature to avoid cooking the eggs in the next steps.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure the dry ingredients are evenly distributed for a smooth batter.
Prepare Egg Yolks Mix: In a large bowl, beat the egg yolks, granulated sugar, and lemon juice together until the mixture becomes pale and slightly thickened. This will create a sweet base that incorporates air.
Combine Cream Mixture with Yolks: Slowly mix the cooled cream cheese mixture into the egg yolk mixture, blending it gently but thoroughly for a uniform batter.
Add Dry Ingredients: Sift the dry ingredient mixture into the wet batter and gently fold it in until smooth and lump-free, taking care to maintain the airiness of the batter.
Whip Egg Whites: In a clean bowl, whip the egg whites until soft peaks form. Gradually add sugar and continue whipping until stiff peaks are achieved. This step is crucial for the light, fluffy texture.
Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter in three additions to preserve the airy structure and avoid deflation.
Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about ¾ full to allow room for rising during baking.
Bake the Cupcakes: Bake for 20-25 minutes at 320°F (160°C) until the tops turn a gentle golden color and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. Dust with powdered sugar just before serving to add a delicate sweetness and attractive finish.

Notes

These cupcakes can be customized by incorporating flavors like matcha powder or fruit purees into the batter for a unique twist.
Top with fresh berries or whipped cream for an added layer of flavor and decoration.
To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and use arrowroot powder in place of cornstarch.
For a dairy-free version, use vegan butter and plant-based milk alternatives such as almond or oat milk.
Using an egg replacer may affect the fluffiness of the cupcakes, so use with caution if trying to keep the classic cotton texture.