Description
These Japanese cotton cheesecake cupcakes are incredibly light, soft, and airy with a delicate sweetness. Their cloud-like texture and subtle cream cheese flavor make them a unique and elegant dessert that practically melts in your mouth.
Ingredients
For the Batter
1 cup cream cheese, softened
1/2 cup sugar (divided)
1/4 cup milk
1/4 cup unsalted butter
3 large eggs, separated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners. Place a baking pan filled with hot water on the lower oven rack to create steam.
- In a heatproof bowl over a pot of simmering water (double boiler method), melt the cream cheese, milk, and butter together. Stir until smooth and creamy. Remove from heat and let cool slightly.
- Whisk in the egg yolks and vanilla extract until fully combined.
- Sift in the flour and salt. Mix gently until the batter is smooth and free of lumps.
- In a separate clean bowl, beat the egg whites until foamy. Gradually add half of the sugar and continue beating until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the tops are lightly golden and set but still slightly jiggly in the center.
- Turn off the oven, leave the door slightly ajar, and allow the cupcakes to cool inside for 10–15 minutes to prevent sinking.
- Remove from the oven and let cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Calories: 150 kcal per cupcake