Fold the egg whites gently into the batter to maintain the airy texture. Overmixing can deflate the batter.
Water Bath:
The water bath is crucial for even baking and preventing cracks. Make sure the water is hot when you add it to the tray.
Avoid Overbaking:
Bake until the tops are golden and set, but the center should still have a slight jiggle. Overbaking can make the cupcakes dense.
Cool Gradually:
Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from collapsing.
Use Cake Flour:
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:
