Fluffy Japanese Cotton Cheesecake Cupcakes
These light and airy cupcakes combine a creamy cream cheese base with whipped egg whites for a tender, melt-in-your-mouth experience, perfect for any occasion.
Ingredients
For the Cupcakes
- 8 ounces cream cheese Use full-fat cream cheese for the right creaminess.
- 1/2 cup sugar Balances sweetness and helps create a tender crumb.
- 1/4 cup milk Enhances moisture for a delightful texture.
- 1/4 cup unsalted butter Contributes richness and flavor.
- 3 large egg yolks Enrich the batter and add silkiness.
- 3 large egg whites Whipped to soft peaks for fluffiness.
- 1/2 cup all-purpose flour Provides structure; sift for lighter result.
- 1/4 teaspoon salt Enhances all flavors.
Instructions
Preparation
- Preheat the oven to 320°F (160°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium saucepan over very low heat, combine the cream cheese, butter, and milk. Stir until smooth and warm to the touch, then remove from heat.
- Whisk the egg yolks and half of the sugar into the warm mixture until glossy and smooth. Add the sifted flour and salt, stir until just combined.
- In a clean, dry bowl, whisk the egg whites, starting at medium speed, and gradually add the remaining sugar. Whip to soft peaks.
Combining
- Fold one-third of the whipped egg whites into the cream cheese batter to loosen it.
- Add the remaining egg whites in two more additions, folding gently until almost uniform, leaving a few streaks that will disappear with further gentle folds.
- Spoon the batter into the lined muffin cups, filling each about two-thirds full. Tap the pan gently on the counter to remove large air pockets.
Baking
- Place the muffin tin inside a larger baking pan. Pour hot water into the larger pan to create a bain-marie, coming about halfway up the sides of the muffin tin.
- Bake at 320°F (160°C) for 18 to 22 minutes, until the tops are pale gold and the centers have a small, soft jiggle.
- Turn off the oven and open the door slightly. Let the cupcakes sit in the oven for 10 minutes.
- Remove the tin and cool on a rack for 30 minutes. Once cooled, chill in the fridge for at least 2 hours.
Notes
Serve slightly chilled for the best texture. You can use a light dusting of powdered sugar or top with fresh fruit. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 24gProtein: 4gFat: 9gSaturated Fat: 5gSodium: 150mgSugar: 9g
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