Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth mini cheesecakes with a delicate texture that’s both creamy and souffle-like. These elegant cupcakes are subtly sweet and perfectly balanced — a delightful dessert for any occasion.
Ingredients
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter
- 1/4 cup (60ml) milk
- 3 large eggs, separated
- 1/4 cup (30g) cake flour
- 1 tbsp cornstarch
- 1/4 cup (50g) granulated sugar (for yolk mixture)
- 1/4 cup (50g) granulated sugar (for egg whites)
- 1/4 tsp cream of tartar or lemon juice
- 1/2 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners and place the tin in a deep baking pan for a water bath setup.
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth and combined. Let cool slightly.
- Whisk in egg yolks, one at a time, then add vanilla extract. Sift in cake flour and cornstarch, and whisk until smooth with no lumps.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup sugar and beat until soft peaks form.
- Fold one-third of the meringue into the cream cheese mixture to lighten it, then gently fold in the rest in two batches until fully combined. Be careful not to deflate the batter.
- Divide the batter evenly among the cupcake liners, filling about 3/4 full.
- Pour hot water into the outer baking pan (about halfway up the muffin tin) to create a water bath.
- Bake for 25–30 minutes, or until the tops are lightly golden and set. Turn off the oven, crack the door slightly, and let cupcakes rest for 10 minutes before removing to prevent collapse.
- Cool completely, then dust with powdered sugar before serving.
Notes
- All ingredients should be at room temperature for the smoothest texture.
- Use cake flour for the softest and most delicate crumb.
- Store in the refrigerator for up to 3 days — best served chilled or at room temperature.
- Top with fresh berries, whipped cream, or fruit glaze for extra flair.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese