Fluffy Japanese Cotton Cheesecake Cupcakes
Individually portioned cupcakes with a light, airy texture and rich, creamy flavor that resemble traditional Japanese cotton cheesecake.
Servings: 12 cupcakes
Calories: 165kcal
Ingredients
Cupcake Batter
- 1/2 cup cream cheese, softened Adds richness and a slightly tangy flavor.
- 1/4 cup unsalted butter, softened Helps create a moist and tender cupcake.
- 1/2 cup milk Provides moisture and lightness to the batter.
- 1/2 cup granulated sugar Adds sweetness that enhances the overall flavor.
- 3 large eggs, separated Key for achieving the fluffy texture, with egg whites adding volume.
- 1/2 cup all-purpose flour Forms the structure of the cupcakes while keeping them light.
- 1 tablespoon cornstarch Contributes to the airy texture when whipped with egg whites.
- 1/4 teaspoon cream of tartar Stabilizes the egg whites for perfect peaks.
- to taste Powdered sugar, for dusting Enhances presentation.
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together cream cheese, butter, and milk until smooth.
- Add in the egg yolks and granulated sugar, mixing until fully combined.
- Sift in the all-purpose flour and cornstarch, stirring until the mixture is smooth and well-blended.
Baking
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely in the tin before transferring them to a wire rack.
- Dust with powdered sugar before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Consider adding lemon zest or matcha powder for variation.