Fluffy Japanese Cotton Cheesecake Cupcakes
Japanese cotton cheesecake cupcakes are light, fluffy, and creamy bite-sized treats that combine the richness of cheesecake with the airy texture of a soufflé. Perfect for tea time, celebrations, or as an elegant everyday dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 4 oz cream cheese, softened
1/4 cup whole milk
1/4 cup unsalted butter
3 large eggs, separated
1/4 cup granulated sugar (for egg whites)
2 tbsp granulated sugar (for yolk mixture)
1/2 cup cake flour (or sifted all-purpose flour)
1 tbsp cornstarch
1/4 tsp cream of tartar or lemon juice
Powdered sugar or fruit preserves (optional, for topping)
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth and let cool slightly.
- Add egg yolks and mix well. Sift in cake flour and cornstarch, then whisk until smooth.
- In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.
- Fold one-third of the egg whites into the cream cheese mixture to lighten it, then gently fold in the remaining egg whites in two additions.
- Divide the batter evenly among the cupcake liners, filling each about 80% full.
- Place the muffin tin in a larger baking tray and add hot water to the outer tray to create a water bath.
- Bake for 25–30 minutes, or until the tops are golden and set.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or with fruit preserves.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Fold egg whites gently to preserve the airy texture.
- The water bath is essential to prevent cracks and ensure even baking.
- Avoid overbaking to keep the cupcakes light and fluffy.
- Cool gradually to prevent collapse.
- Use cake flour for the best texture, or sift all-purpose flour twice as a substitute.