Japanese Cotton Cheesecake Cupcakes
Light and airy cheesecake cupcakes that are easy to make and perfect for any occasion.
Ingredients
Cupcake Base Ingredients
- 8 oz Cream cheese (room temperature) No lumps unless desired
- 2 tbsp Butter Melt with cream cheese
- 1/2 cup Milk Splash, for melting cream cheese
- 3 large Eggs Separate yolks and whites
- 1/2 cup Sugar Divided between yolks and whites
- 1 cup Cake flour Sifted for texture
- 1 tbsp Cornstarch For structure
- 1 tbsp Lemon juice For a bright note
For Serving
- as desired Powdered sugar Optional for dusting
- as desired Fresh fruit Optional for serving
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, melt the cream cheese and butter with milk over a double boiler until smooth.
- Remove from heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks and sugar until pale, then mix in the cream cheese mixture.
- Sift in the cake flour and cornstarch, mixing until smooth.
Whipping Egg Whites
- In another bowl, whip the egg whites until soft peaks form; gradually add sugar and continue to beat until stiff peaks form.
Combining Mixtures
- Gently fold the meringue into the cream cheese mixture in three additions to preserve volume.
- Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
Baking
- Bake in a water bath for about 20-25 minutes, or until the tops are just set and lightly golden.
- Let them cool, then refrigerate until chilled before serving.
Serving
- Enjoy these fluffy cupcakes with a dusting of powdered sugar or fresh fruit.
Notes
The water bath is crucial for texture. If overbeating the whites, the cupcakes will not rise properly.