Description
Indulge in the delightful experience of Fluffy Japanese Cotton Cheesecake Cupcakes, where lightness meets flavor in a perfect blend. These airy cupcakes boast a melt-in-your-mouth texture, making them an ideal dessert for any occasion—from casual get-togethers to sophisticated dinner parties. With their unique twist on traditional cheesecake, they are beautifully portioned for easy enjoyment. The subtle tang from the cream cheese, paired with a hint of sweetness, creates an irresistible treat that is sure to impress your friends and family.
Ingredients
Scale
- 4 oz cream cheese
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 egg yolks
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup cake flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- In a saucepan over low heat, melt cream cheese, unsalted butter, and milk until smooth. Let cool slightly.
- Whisk in egg yolks, then sift in cake flour, cornstarch, and salt. Mix until smooth.
- Beat egg whites with cream of tartar until foamy; gradually add sugar to form soft peaks.
- Gently fold meringue into the cream cheese mixture in three parts.
- Fill cupcake liners about 3/4 full with batter and create a water bath by placing the muffin tin in a larger dish filled with hot water.
- Bake for 25-30 minutes until set and lightly golden.
- Cool in the oven for 10 minutes with the door ajar before removing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 130
- Sugar: 8g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg