Description
Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, airy, and melt-in-your-mouth delightful treats that combine the best of cheesecake and sponge cake. These cupcakes feature a light, soft, and moist texture that’s characteristic of Japanese cotton cheesecakes, with a tangy cream cheese flavor and a subtle sweetness. Perfect as a snack or dessert, these cupcakes are easy to make and offer a delightful twist on traditional cheesecake.
Ingredients
1 package (8 oz) cream cheese, softened
¼ cup unsalted butter, softened
½ cup milk
¼ cup granulated sugar
2 large egg yolks
2 large egg whites
1 teaspoon vanilla extract
½ cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon cream of tartar
Pinch of salt
Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Prepare the cream cheese mixture: In a saucepan, combine the cream cheese, butter, and milk. Heat over low heat until the cream cheese and butter have melted completely and the mixture is smooth. Once melted, remove from heat and let it cool for a few minutes. Whisk in the egg yolks and vanilla extract until combined.
- Make the batter: Sift the flour and cornstarch together. Gradually add the sifted flour mixture to the cream cheese mixture, whisking until smooth and fully incorporated.
- Whip the egg whites: In a clean mixing bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form. The egg whites should be glossy and hold their shape.
- Fold the egg whites into the batter: Gently fold the whipped egg whites into the cream cheese batter in three additions. Be careful not to deflate the mixture; fold just until fully combined and smooth. The batter should be light and airy.
- Fill the cupcake liners: Spoon the batter into the cupcake liners, filling them about ¾ full. Tap the muffin tin gently on the counter to remove any air bubbles.
- Bake the cupcakes: Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The cupcakes will puff up as they bake and may sink slightly as they cool, which is normal.
- Cool and serve: Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving, if desired.
Notes
The cornstarch helps give the cupcakes a lighter texture. If you don’t have cornstarch, you can replace it with an equal amount of flour, but the texture may not be as airy.
If the cupcakes sink slightly after baking, this is normal due to the lightness of the batter.
To prevent cracks, avoid opening the oven door during baking, and cool the cupcakes gradually at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
