Cake flour gives the cupcakes a lighter texture. If using all-purpose flour, sift it twice to mimic the lightness of cake flour.

Variations

Matcha Cotton Cheesecake Cupcakes:

Add 1-2 tablespoons matcha powder to the batter for a vibrant green color and earthy flavor.

Chocolate Cotton Cheesecake Cupcakes:

Add 2 tablespoons cocoa powder to the batter for a chocolatey twist.

Citrus Cotton Cheesecake Cupcakes:

Add zest of 1 lemon or orange to the batter for a refreshing citrus flavor.

Berry Swirl Cupcakes:

Swirl 1-2 tablespoons berry jam or fresh berry puree into the batter before baking.

Cheesecake with a Crust:

Add a small amount of crushed graham cracker crumbs to the bottom of each cupcake liner before adding the batter.

Vanilla Bean Cotton Cheesecake Cupcakes:

Add the seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste to the batter for a rich vanilla flavor.

Coffee-Flavored Cupcakes:

Add 1 teaspoon instant espresso powder to the batter for a subtle coffee flavor.

How to Store

Room Temperature:

Store the cupcakes in an airtight container at room temperature for up to 1 day.

Refrigerating:

For longer storage, refrigerate the cupcakes in an airtight container for up to 3 days. Let them come to room temperature before serving.

Freezing:

Wrap the cupcakes individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month.

Thawing: Thaw in the fridge overnight or at room temperature for a few hours before serving.

Serving Suggestions

Dust with powdered sugar for a simple, elegant finish.

Top with fresh berries, fruit preserves, or a dollop of whipped cream.

Serve with a cup of green tea, coffee, or hot chocolate for a delightful pairing.

These Japanese Cotton Cheesecake Cupcakes are a light, fluffy, and irresistible treat! Let me know if you’d like more tips or variations.

Enjoy!