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Sugar-Free Fluffy Japanese Cotton Cheesecake Cupcakes ​ Light, airy “cloud” cheesecake cupcakes with a delicate crumb—made with a water-bath (steam) method so they bake up tall, moist, and crack-resistant. ​ Ingredients Cupcakes (Sugar-Free) 8 oz (225 g) cream cheese, softened ​ 3 large eggs, separated ​ 1/4 cup (60 ml) milk ​ 1/4 cup (60 g) unsalted butter ​ 1/3 cup (65 g) sugar-free sweetener, divided (allulose or monk fruit) instead of sugar ​ 1/4 cup cake flour (or sifted all-purpose flour)
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Sugar-Free Fluffy Japanese Cotton Cheesecake Cupcakes ​ Light, airy “cloud” cheesecake cupcakes with a delicate crumb—made with a water-bath (steam) method so they bake up tall, moist, and crack-resistant. ​ Ingredients Cupcakes (Sugar-Free) 8 oz (225 g) cream cheese, softened ​ 3 large eggs, separated ​ 1/4 cup (60 ml) milk ​ 1/4 cup (60 g) unsalted butter ​ 1/3 cup (65 g) sugar-free sweetener, divided (allulose or monk fruit) instead of sugar ​ 1/4 cup cake flour (or sifted all-purpose flour)
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JAPANESE COTTON CHEESECAKE CUPCAKES INGREDIENTS Cream Cheese Base • Cream cheese — 4 oz (115g) • Unsalted butter — 2 tbsp (30g) • Milk — ¼ cup (60ml) Egg Yolk Mixture • Egg yolks — 3 large • All-purpose flour — ¼ cup (32g) • Cornstarch — 1 tbsp (8g) • Sugar — 2 tbsp (25g) • Vanilla extract — 1 tsp (5ml) • Lemon juice — 1 tsp (5ml) (optional) Meringue • Egg whites — 3 large • Sugar — ¼ cup (50g) • Cream of tartar — ⅛ tsp (a pinch) (optional but helps stability) INSTRUCTIONS Prepare a cupcake pan
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Sugar-Free Japanese Cotton Cheesecake Cupcakes Light, fluffy, soufflé-style cheesecake cupcakes with a soft “cotton” crumb—made Sugar-Free while keeping the airy texture. ​ Ingredients Cream cheese batter (Sugar-Free) 1/2 cup cream cheese, softened ​ 1/4 cup unsalted butter, softened ​ 1/2 cup milk (dairy or unsweetened almond milk) ​ 1/2 cup granulated sugar-free sweetener, divided (allulose or monk fruit blend) (replaces sugar) ​ 3 large eggs, separated ​ 1/2 cup all-purpose flour (sifted) ​ 1
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