Japanese Cotton Cheesecake Cupcakes
Light, fluffy, and delicately sweet cheesecake cupcakes with a signature cotton-soft texture — a Japanese-inspired treat in mini form.
Servings: 12 cupcakes
Calories: 95kcal
Cost: 10
Equipment
- muffin tin
- cupcake liners
- mixing bowls
- double boiler or heatproof bowl
- whisk
- hand mixer
- measuring cups and spoons
Ingredients
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter
- 3 tbsp milk
- 3 large eggs, separated
- 1/4 cup cake flour
- 2 tbsp cornstarch
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with paper liners.
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler until smooth. Let cool slightly.
- Whisk in egg yolks, then sift in cake flour and cornstarch. Mix until smooth.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to soft peaks.
- Gently fold egg whites into cream cheese mixture in three additions until combined.
- Divide batter among cupcake liners. Place muffin tin in a larger pan and add hot water to create a water bath.
- Bake for 25 minutes, until tops are lightly golden. Let cool in pan before serving.
Notes
Best enjoyed the same day. Store leftovers in the refrigerator in an airtight container for up to 3 days.