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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes

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Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that combines elegance with simplicity. These airy, melt-in-your-mouth cupcakes are perfect for any occasion, whether it’s a cozy afternoon tea or a festive family gathering. With their light texture and creamy flavor, they promise to satisfy your sweet cravings without being overly indulgent. The unique blend of cream cheese and whipped egg whites creates a delicate balance that will have everyone coming back for more. Easy to prepare with straightforward steps, even novice bakers will find success with this recipe. Plus, they can be made ahead of time, making them ideal for entertaining or meal prepping. Discover the joy of these fluffy delights that are sure to impress!

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) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, beat the softened cream cheese until smooth.
  3. Add granulated sugar and mix until well combined.
  4. Stir in milk and vanilla extract until fully incorporated.
  5. Separate the egg yolks from the whites; add yolks to the cream cheese mixture one at a time, mixing well after each addition.
  6. Sift together the flour, cornstarch, and salt; gradually fold into the cream cheese mixture.
  7. In another clean bowl, whip egg whites until stiff peaks form.
  8. Gently fold the whipped egg whites into the batter using a gentle folding motion to maintain airiness.
  9. Pour the batter evenly into the prepared muffin tin.
  10. Bake for about 25 minutes or until golden brown and set in the center.
  11. Allow cooling gradually in the pan before transferring to a wire rack.

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