Description
These light and airy Japanese Cotton Cheesecake Cupcakes are melt-in-your-mouth delicious! A perfect blend of cream cheese, butter, and eggs, creating a soft, fluffy texture that’s sure to impress. #JapaneseCheesecake #CottonCheesecake #CupcakeRecipe #Baking
Ingredients
Scale
- ½ cup cream cheese
- ¼ cup unsalted butter
- ½ cup milk
- ½ cup granulated sugar
- 3 large eggs
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp cream of tartar
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Melt the base ingredients: Over a double boiler, whisk cream cheese, butter, and milk until smooth. Remove from heat and let cool slightly.
- Mix the batter: Whisk in egg yolks, then sift in flour and cornstarch. Stir until smooth.
- Whip the egg whites: Beat egg whites and cream of tartar until foamy. Gradually add ¼ cup sugar and beat until soft peaks form.
- Fold and combine: Gently fold the meringue into the batter in three additions, keeping it airy.
- Fill the liners: Pour batter into cupcake liners, filling each ¾ full.
- Prepare the water bath: Place the muffin tin in a larger baking pan. Pour hot water into the outer pan until halfway up the muffin tin.
- Bake for 20-25 minutes until lightly golden and set.
- Turn off the oven, crack the door, and let cupcakes sit for 10 minutes. Then, cool completely before dusting with powdered sugar.
Notes
- Ensure not to overmix the meringue as it may deflate and cause the cupcakes to be dense.
- If you don’t have a double boiler, you can use a heatproof bowl set over a pot of simmering water.
- For an extra touch, add a hint of vanilla extract to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg