Japanese Cotton Cheesecake Cupcakes
Light and fluffy Japanese cotton cheesecake cupcakes perfect for sharing and indulging in a not-too-rich dessert.
Ingredients
Wet Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Dry Ingredients
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
Optional Toppings
- Powdered sugar for dusting
- Fresh berries for garnish
Instructions
Preparation
- Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners and place it inside a larger roasting pan to create a water bath.
Making the Batter
- In a small saucepan over low heat, melt together the cream cheese, butter, and milk, stirring until smooth and silky. Set aside to cool slightly.
- In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Gradually pour in the cream cheese mixture, whisking until smooth.
- Sift the cake flour and cornstarch into the wet mixture. Stir gently to combine.
- In a clean bowl, beat the egg whites until foamy. Gradually add sugar while whipping, until you reach soft peaks.
- Fold one-third of the meringue into the batter, then fold in the remaining meringue in two more batches.
Baking
- Spoon the batter into the cupcake liners, filling each ¾ full. Pour hot water into the larger pan until it reaches halfway up the muffin tin.
- Bake for 20–25 minutes until the tops are pale golden and the cupcakes have a slight jiggle. Turn off the oven, crack the door, and let sit for 5 minutes.
Cooling and Serving
- Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and top with berries before serving.
Notes
Ensure all ingredients are at room temperature. Be gentle when folding the meringue to keep the batter light. Check doneness with a toothpick; it should come out clean. You can add matcha or chocolate to the batter for variations.