Japanese Cotton Cheesecake Cupcakes
Light as air, these Japanese Cotton Cheesecake Cupcakes are rich in flavor and melt-in-your-mouth texture, making them perfect for any small celebration.
Ingredients
Wet Ingredients
- 4 oz cream cheese, softened Use full-fat cream cheese for the best texture.
- 2 tablespoons unsalted butter Use real butter if possible.
- ¼ cup whole milk Full-fat milk preferred.
- 3 large eggs, separated Egg whites should be at room temperature.
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Dry Ingredients
- ¼ cup cake flour Sifted.
- 1 tablespoon cornstarch Sifted.
- ¼ cup granulated sugar Gradually added to the egg whites.
Optional Ingredients
- to taste powdered sugar for dusting
- to taste fresh berries for garnish
Instructions
Preparation
- Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners.
- Place the muffin tin inside a larger roasting pan to create a water bath for baking.
Making the Batter
- In a small saucepan over low heat, melt together the cream cheese, butter, and milk, stirring until smooth.
- In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Slowly pour in the cream cheese mixture and whisk until smooth.
- Sift the cake flour and cornstarch into the wet mixture and stir gently to combine.
- In a clean bowl, beat the egg whites until foamy, gradually adding sugar until you reach soft peaks.
- Take one-third of the meringue and gently fold it into the batter. then fold in the remaining meringue in two more batches.
Baking
- Spoon the batter into the cupcake liners, filling each about ¾ full.
- Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin.
- Bake for 20–25 minutes until the tops are pale golden with a slight jiggle.
- Turn off the oven, crack the door, and let them sit for 5 minutes before removing.
Cooling and Decorating
- Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar and top with berries before serving.
Notes
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 5g
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