Description
Indulge in these delightful Fluffy Japanese Cotton Cheesecake Cupcakes that are light, airy, and irresistibly delicious. Perfect for a sweet treat or special occasion, these cupcakes are a must-try for any dessert lover.
Ingredients
Cheesecake Batter:
4 ounces cream cheese (softened), 2 tablespoons unsalted butter, 1/4 cup whole milk, 2 large egg yolks, 1/4 cup cake flour (sifted), 2 teaspoons cornstarch, 1/4 teaspoon salt.
Meringue:
2 large egg whites, 1/8 teaspoon cream of tartar, 1/4 cup granulated sugar. Powdered sugar for dusting (optional).
Instructions
- Preheat the oven: Preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- Melt ingredients: Melt the cream cheese, butter, and milk together in a heatproof bowl over simmering water. Stir until smooth, then cool slightly.
- Prepare batter: Whisk egg yolks, add to cheese mixture. Sift in flour, cornstarch, salt. Mix until smooth.
- Make meringue: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Fold meringue: Gently fold meringue into cheese batter. Divide batter among cupcake cups.
- Bake: Place muffin tin in a larger dish with water bath. Bake for 25–30 minutes until set and golden.
- Cool: Turn off oven, leave cupcakes inside to cool for 10 minutes. Dust with powdered sugar before serving if desired.
Notes
- Use room-temperature ingredients for the smoothest batter.
- Avoid overmixing to keep the cupcakes airy.
- Best when eaten the same day, can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 65 mg
