Description
Light, airy, and melt-in-your-mouth Japanese cotton cheesecake cupcakes with a delicate sweetness and fluffy soufflé-like texture.
Ingredients
Scale
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- 1/4 cup milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup cake flour
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- 1. Preheat oven to 325°F (165°C). Line a muffin pan with cupcake liners.
- 2. In a heatproof bowl, melt cream cheese, butter, and milk together over a double boiler until smooth.
- 3. Remove from heat and whisk in egg yolks and vanilla extract.
- 4. Sift cake flour and cornstarch into the mixture and whisk until smooth.
- 5. In a separate bowl, beat egg whites with cream of tartar until foamy, then gradually add sugar and beat to soft peaks.
- 6. Gently fold egg whites into the batter in three additions.
- 7. Divide batter evenly among cupcake liners.
- 8. Place muffin pan into a larger pan and add hot water halfway up the sides to create a water bath.
- 9. Bake for 20–25 minutes, until set and lightly golden.
- 10. Turn off oven, crack the door, and let cupcakes cool gradually before removing.
Notes
- Do not overmix when folding egg whites to keep cupcakes fluffy.
- Cool slowly to prevent collapsing.
- Dust with powdered sugar or serve plain for a classic finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 8g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: japanese cotton cheesecake,cotton cheesecake cupcakes,fluffy cheesecake,souffle cheesecake