Fluffy Japanese Cotton Cheesecake Cupcakes
These delightful Japanese Cotton Cheesecake Cupcakes are light, airy, and have a melt-in-the-mouth texture. They are perfect for tea time or as a sweet treat for any occasion.
Equipment
- 1 muffin tin
- 1 parchment paper
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 sifter
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 4 tablespoon milk
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon cornstarch
- ⅛ teaspoon salt
- ¼ cup powdered sugar for dusting
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper.
- In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
- Sift in the all-purpose flour and cornstarch, and mix until there are no lumps.
- In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar (from the egg whites) while continuing to beat until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.
- Divide the batter evenly among the cupcake liners, filling them about ⅔ full.
- Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set.
- Remove from the oven and let cool completely in the tin.
- Once cooled, dust the tops with powdered sugar and serve.
Notes
For a special touch, feel free to add a hint of lemon zest to the cream cheese mixture for added flavor.
These cupcakes are best enjoyed the same day but can be stored in an airtight container in the fridge for up to two days.
Be sure not to overmix the batter once the egg whites are added to keep the cupcakes fluffy.