Fluffy Japanese Cotton Cheesecake Cupcakes
Creamy, cloud-light, and delightfully jiggly — these Fluffy Japanese Cotton Cheesecake Cupcakes are the kind of treat that melts in your mouth and makes ordinary tea time feel like a special occasion.
Servings: 12 servings
Calories: 150kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Double Boiler
- Whisk
- Spatula
Ingredients
Ingredients
- 3 large Eggs, separated Room temperature
- 4 oz Cream cheese, softened Room temperature
- 1.5 oz Unsalted butter, softened
- 1/3 cup Milk
- 1/4 cup Sugar (for egg yolks)
- 1/4 cup Sugar (for egg whites)
- 1/2 tablespoon Lemon juice
- 1/3 cup Cake flour, sifted
- 1 tablespoon Cornstarch
- 1/2 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- Preheat your oven to 320°F (160°C). Line a muffin tin with paper liners. Prepare a larger roasting pan for a water bath later.
- In a heatproof bowl set over a pot of simmering water (double boiler), combine the softened cream cheese, softened butter, and milk. Stir occasionally until the mixture is smooth and slightly warmed. Remove from heat and let it cool for 2–3 minutes.
- Whisk the egg yolks with 1/4 cup (50 g) sugar until slightly pale. Stir in the lemon juice and vanilla extract.
- Gradually whisk the cooled cream cheese mixture into the egg yolk mixture until smooth and uniform.
- Sift the cake flour and cornstarch together, then fold them into the yolk-cream cheese mixture until just combined and lump-free.
- In a clean bowl, start beating the egg whites with a pinch of salt until foamy. Gradually add the remaining 1/4 cup (50 g) sugar while continuing to beat until soft peaks form — the meringue should be glossy but still soft.
- Gently fold the meringue into the yolk mixture in three parts: add one-third and fold to lighten, add the second and fold, then carefully fold in the final third to keep the batter airy. Use a spatula with slow, sweeping motions.
- Fill the cupcake liners about three-quarters full with batter. Tap the muffin tin lightly on the counter to release any large air bubbles.
- Place the muffin tin inside the larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin to create a water bath.
- Bake for 25–30 minutes until cupcakes are set and tops are lightly golden. To prevent sudden shrinking, turn off the oven and leave the cupcakes inside with the door slightly open for 10 minutes.
- Remove from the oven, take the cupcakes out of the water bath, and cool completely on a wire rack before serving.
Notes
Store leftover cupcakes in an airtight container in the refrigerator for up to 3–4 days. For best texture, warm in a 300°F (150°C) oven for 5–7 minutes before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg