Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light as air, subtly sweet, and incredibly moist. With their cloud-like texture and delicate creaminess, they’re perfect for an elegant dessert or a charming afternoon treat.
Ingredients
Units
Scale
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/4 cup (60ml) milk
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar (for egg whites)
- 2 tbsp granulated sugar (for egg yolks)
- 1/4 cup (30g) cake flour
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
- Powdered sugar, for dusting
Instructions
- Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners.
- In a small saucepan, melt cream cheese, butter, and milk together over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a bowl, whisk egg yolks with 2 tbsp sugar until pale. Add the cream cheese mixture, then sift in cake flour and cornstarch. Mix until smooth.
- In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the yolk batter in three additions, being careful not to deflate the batter.
- Spoon batter into cupcake liners, filling about 3/4 full. Tap the pan gently to release air bubbles.
- Place muffin tin in a larger baking pan. Fill the larger pan with hot water to create a water bath.
- Bake for 20–25 minutes, or until the tops are lightly golden and set. Turn off the oven, leave the door slightly ajar, and let cupcakes cool for 10 minutes before removing.
- Dust with powdered sugar before serving.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Be gentle when folding in the egg whites to keep the cupcakes airy.
- These are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg