Fluffy Japanese Cotton Cheesecake Cupcakes

 

Here’s a delightful recipe for Fluffy Japanese Cotton Cheesecake Cupcakes—light, airy, and perfectly soft!

Ingredients:

For the Batter:

• 125g cream cheese (softened)
• 30g unsalted butter (softened)
• 50ml milk
• 3 eggs (separated)
• 40g cake flour (or all-purpose flour, sifted)
• 10g cornstarch
• ¼ tsp salt
• ½ tsp vanilla extract
• 50g granulated sugar

For the Topping (Optional):

• Powdered sugar for dusting
• Whipped cream
• Fresh berries

Instructions:

1. Preheat Oven & Prepare Muffin Tin

   • Preheat oven to 320°F (160°C).
   • Line a muffin tin with cupcake liners.

2. Melt Cream Cheese & Butter

   • In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth.
   • Remove from heat, let cool slightly, then mix in egg yolks, vanilla extract, flour, cornstarch, and salt until smooth.

3. Whip Egg Whites

   • In a clean bowl, beat egg whites until foamy. Gradually add sugar while beating until stiff peaks form.

4. Fold Batter Gently

   • Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.

5. Bake with Water Bath

   • Fill cupcake liners ¾ full with batter.
   • Place the muffin tin in a larger baking tray and pour hot water into the tray (about 1 inch deep) for a water bath.
   • Bake for 25-30 minutes until slightly golden and set.

6. Cool & Serve

   • Let cupcakes cool in the oven with the door slightly open for 10 minutes to prevent shrinking.
   • Once completely cooled, dust with powdered sugar or serve with whipped cream and berries.

Would you like a matcha or chocolate variation?