Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet mini cheesecakes with a soufflé-like texture. These bite-sized treats are perfect for a light dessert or elegant tea-time offering.
Ingredients
Units
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
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners and place the tin inside a larger baking tray for a water bath.
- In a small saucepan, melt cream cheese, butter, and milk over low heat. Stir until smooth and set aside to cool.
- Once cooled, mix in the egg yolks, vanilla extract, cake flour, and cornstarch until smooth.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Gently fold the egg white mixture into the yolk mixture in three additions, being careful not to deflate the batter.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Pour hot water into the outer tray to create a water bath and bake for 25–30 minutes, or until set and slightly golden on top.
- Turn off the oven, crack the door, and let cupcakes cool inside for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
- Use room temperature ingredients for a smoother batter and even rise.
- Avoid over-mixing the egg whites to keep the texture light and airy.
- Store in the fridge and enjoy within 3 days for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg