Fluffy Japanese Cotton Cheesecake Cupcakes
These cupcakes are light, airy, and incredibly soft, resembling a cloud of sweetness, made using a special baking technique that combines whipped egg whites with a creamy batter.
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine Japanese
Servings 12 cupcakes
Calories 150 kcal
Ingredients
- 1 cup cream cheese, softened This is the star ingredient that gives the cupcakes their rich flavor.
- 1/2 cup granulated sugar This sweetens the batter and helps create a lovely golden color.
- 1/4 cup unsalted butter, softened Butter adds moisture and richness to the cupcakes.
- 1/2 cup whole milk Milk helps to create a smooth batter and keeps the cupcakes moist.
- 1 teaspoon vanilla extract This adds a warm, sweet flavor that complements the cream cheese.
- 3 large eggs, separated The egg yolks enrich the batter, while the whipped egg whites provide fluffiness.
- 1/4 cup all-purpose flour Flour gives structure to the cupcakes without making them dense.
- 1/4 cup cornstarch This ingredient helps to lighten the texture, making the cupcakes even fluffier.
- 1/4 teaspoon salt A pinch of salt enhances the overall flavor of the cupcakes.
- 1/4 teaspoon cream of tartar This stabilizes the egg whites, helping them to hold their shape when whipped.
- Powdered sugar for dusting (optional) A light dusting of powdered sugar adds a touch of sweetness and elegance.
Preheat the oven and prepare the muffin tin with liners. Beat cream cheese, sugar, and butter until smooth. Add milk and vanilla, mix well. In another bowl, whisk egg yolks, flour, cornstarch, and salt, then combine with the cream cheese mixture.
Whip egg whites with cream of tartar until soft peaks form, then gradually add sugar and whip to stiff peaks. Gently fold into the batter in three additions.
Divide the batter among cupcake liners, filling each about two-thirds full. Place muffin tin in a larger baking pan filled with hot water. Bake for 25-30 minutes until golden and a toothpick comes out clean.
Turn off the oven and leave the cupcakes inside for 10 minutes with the door slightly ajar. Remove and cool completely on a wire rack.
Dust with powdered sugar before serving.
Calories: 150kcalProtein: 4gSodium: 150mg
Keyword cheesecake, cupcakes, fluffy