Fluffy Japanese Cotton Cheesecake Cupcakes

 

Ingredients (Makes about 12 cupcakes)

A: Cream Cheese Mixture

• 125g cream cheese, softened
• 30g unsalted butter
• 50ml milk
• 3 egg yolks
• 30g cake flour (or sifted all-purpose flour)
• 10g cornstarch
• ½ tsp vanilla extract

B: Meringue

• 3 egg whites
• 50g granulated sugar
• ½ tsp lemon juice or cream of tartar

Instructions

1. Prepare the Batter

1. Preheat your oven to 150°C (300°F). Line a muffin tin with cupcake liners.
2. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth, then let it cool slightly.
3. Whisk in egg yolks, followed by vanilla extract, sifted cake flour, and cornstarch. Mix until smooth.

2. Make the Meringue

4. In a clean, dry bowl, beat egg whites with lemon juice until foamy. Gradually add sugar while beating until soft peaks form.

3. Combine & Bake

5. Gently fold the meringue into the cream cheese batter in three additions, using a spatula. Be careful not to deflate the batter.
6. Pour the batter into the cupcake liners, filling them about 80% full.
7. Place the muffin tin into a larger tray filled with hot water (water bath method).
8. Bake at 150°C (300°F) for 25-30 minutes, or until the tops are lightly golden.
9. Turn off the oven and let the cupcakes cool inside for 10 minutes before removing them.

4. Serve & Enjoy

• Let them cool completely before enjoying.
• Optionally, dust with powdered sugar or top with whipped cream and fruit.

Would you like any variations, such as matcha or chocolate flavors?