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!
