Fluffy Japanese Cotton Cheesecake Cupcakes

Introduction

Welcome to this delightful recipe for Fluffy Japanese Cotton Cheesecake Cupcakes. These cupcakes are a heavenly treat, combining the lightness of a cotton cheesecake with the convenience of a cupcake. They are perfect for any occasion, whether it’s a birthday party, afternoon tea, or simply a sweet indulgence for yourself.

Ingredients

For this recipe, you will need:

Cake Batter:

– 200g cream cheese

– 60g unsalted butter

– 50g granulated sugar

– 60ml whole milk

– 4 large eggs

– 60g cake flour

– 20g cornstarch

– 1 tsp vanilla extract

– Zest of 1 lemon (optional)

Whipped Cream Topping:

– 250ml heavy cream

– 2 tbsp powdered sugar

– Fresh fruits for garnish (optional)

Steps

Follow these steps to create your fluffy Japanese cotton cheesecake cupcakes:

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (160°C).

2. In a heatproof bowl, melt the cream cheese and unsalted butter together. You can do this in a microwave or by placing the bowl over a pot of simmering water.

3. Once melted, remove from heat and add the granulated sugar. Stir until the sugar has dissolved.

4. Gradually add the whole milk to the mixture, stirring continuously.

5. In a separate bowl, whisk the eggs until well beaten. Slowly add the beaten eggs to the cream cheese mixture, stirring gently.

6. Sift the cake flour and cornstarch into the mixture. Stir until well combined.

7. Add the vanilla extract and lemon zest (if desired) for a hint of citrus flavor. Mix until evenly incorporated.

Step 2: Bake the Cupcakes

1. Line a cupcake tray with cupcake liners.

2. Pour the cake batter into each cupcake liner, filling them about ¾ of the way full.

3. Place the cupcake tray in the preheated oven and bake for approximately 25-30 minutes, or until the cupcakes are lightly golden on top and a toothpick inserted into the center comes out clean.

4. Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.

Variations

Get creative with your fluffy Japanese cotton cheesecake cupcakes by trying out these variations:

Chocolate Flavored:

Add 2 tablespoons of cocoa powder to the cake batter for a rich, chocolatey twist. You can also sprinkle some chocolate shavings on top for extra indulgence.

Matcha Green Tea:

Replace 20g of the cake flour with matcha green tea powder for a unique and vibrant green tea flavor. Dust some matcha powder on the whipped cream topping for an added touch.

Fruity Delight:

Fold in some fresh berries, such as blueberries or raspberries, into the cake batter before baking. This will create bursts of fruity goodness in every bite.

Tips

Here are some tips to ensure your fluffy Japanese cotton cheesecake cupcakes turn out perfectly:

– Make sure all the ingredients are at room temperature before starting.

– Be gentle when folding in the beaten eggs and flour to avoid deflating the batter.

– Do not overbake the cupcakes as they can become dry. Keep a close eye on them after the 25-minute mark.

– Allow the cupcakes to cool completely before adding the whipped cream topping.

– If desired, you can pipe the whipped cream topping onto the cupcakes using a piping bag and nozzle for a more professional finish.

Conclusion

Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that will impress anyone who takes a bite. With their light and airy texture, combined with the creamy cheesecake flavor, they are sure to become a favorite. Get creative with different flavors and enjoy these cupcakes for any occasion.

FAQs

1. Can I make the cupcakes in advance?

Yes, you can make the cupcakes in advance. Store them in an airtight container in the refrigerator for up to 3 days. Just make sure to add the whipped cream topping before serving.

2. Can I freeze the cupcakes?

Yes, you can freeze the cupcakes without the whipped cream topping. Place them in an airtight container or freezer bag and freeze for up to 1 month. Thaw them in the refrigerator before adding the whipped cream topping and serving.