Description
Fluffy Japanese Cotton Cheesecake Cupcakes — light as clouds and irresistibly creamy, these mini cheesecakes bring the elegance of Japanese baking to your kitchen.
Ingredients
Scale
- 3 oz cream cheese, softened
- 2 tbsp unsalted butter
- 2 tbsp milk
- 1½ tbsp cake flour
- 1½ tbsp cornstarch
- 1 egg, separated
- 2 tbsp sugar
- ¼ tsp lemon juice
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 300°F (150°C). Line a muffin tin with 6 cupcake liners.
- In a heatproof bowl over a pot of simmering water, melt cream cheese, butter, and milk. Stir until smooth. Remove from heat.
- Sift in cake flour and cornstarch. Mix until just combined.
- Add egg yolk and mix until smooth.
- In a clean bowl, whisk egg white with lemon juice. Gradually add sugar and beat until soft peaks form.
- Gently fold the egg white mixture into the cream cheese batter in three additions.
- Spoon batter into liners, filling about 80%. Place muffin tin into a larger pan and fill the outer pan with hot water (water bath method).
- Bake for 25–30 minutes or until tops are set and slightly golden.
- Let cool completely. Dust with powdered sugar before serving if desired.
Notes
- Use the water bath method (bain-marie) to help the batter bake evenly and stay light.
- Do not overmix after folding in the egg whites to keep the cupcakes fluffy.
- Beat egg whites to soft peaks; overbeating can deflate the batter.
- Allow the cupcakes to cool completely before dusting with powdered sugar.
- Best enjoyed the day they’re made, but can be stored in an airtight container for a day or two.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (about 40 g)
- Calories: 170
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Fluffy Japanese Cotton Cheesecake Cupcakes, Japanese cotton cheesecake, cloud cheesecake, souffle-like cheesecake, water bath, soft cream cheese cupcakes