Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet, making them a delightful treat for any occasion.
Ingredients
Scale
Cheesecake Mixture:
- 4 ounces cream cheese, softened
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 3 large egg yolks
- 1/4 cup cake flour, sifted
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Additional:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 300°F (150°C). Line a cupcake pan with paper liners and place it in a larger baking dish for a water bath.
- Melt the mixture: In a heatproof bowl over simmering water, melt the cream cheese, milk, and butter until smooth. Remove from heat and cool slightly.
- Prepare the batter: Whisk in egg yolks, then sift in cake flour, cornstarch, and salt. Mix until smooth.
- Whip the meringue: In a clean bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Combine and bake: Gently fold the meringue into the cream cheese mixture. Divide batter into cupcake liners. Create a water bath and bake for 25–30 minutes. Let cool in the oven before dusting with powdered sugar.
Notes
- For extra flavor, add a drop of vanilla or lemon zest to the batter.
- Chill the cupcakes for a few hours before serving for the best texture.
- Avoid overmixing to maintain the cupcakes’ light and airy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 7g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
