Fluffy Japanese Cotton Cheesecake Cupcakes
These light and airy cheesecake cupcakes are perfect for a healthy indulgence, offering a unique fluffy texture and guilt-free sweetness.
Ingredients
For the Cupcakes
- 8 oz Cream Cheese adds creaminess and classic cheesecake flavor
- 1/4 cup Unsalted Butter for richness and moisture
- 1/2 cup Whole Milk contributes to texture and keeps them fluffy
- 4 Large Eggs key to the cupcakes’ airy structure
- 1/2 cup Granulated Sugar balances the flavors and enhances sweetness
- 1 cup Cake Flour gives a light crumb texture
- 2 tbsp Cornstarch stabilizes the batter for a perfect rise
- 1 tsp Vanilla Extract adds warmth and enhances sweetness
- 1/4 tsp Salt enhances all the flavors
Instructions
Preparation
- Preheat your oven to 320°F (160°C).
- Prepare a muffin tin with liners for easy removal.
- Set up a water bath by filling a baking dish halfway with hot water.
- In a bowl, combine cream cheese and unsalted butter, mixing until smooth.
- Add egg yolks, milk, and vanilla extract to the cream cheese mixture, blending well.
- In another bowl, whisk together cake flour, cornstarch, and salt.
- Gradually add dry ingredients to the cream cheese mixture, mixing until fully incorporated.
- In a separate bowl, whip egg whites until soft peaks form.
Cooking
- Gently fold the whipped egg whites into the cream cheese mixture until just combined.
- Pour the batter into each muffin liner, filling them about 2/3 full.
- Place the muffin tin in the water bath set in the oven to ensure even cooking.
- Bake for 30 minutes until the tops are lightly golden and slightly puffed.
- Turn off the oven, slightly crack the door open, and let the cupcakes cool in the oven for about 10 minutes.
Serving
- Carefully remove the muffin tin from the water bath and allow to cool completely at room temperature.
- Once cooled, transfer them to the fridge for at least an hour to set.
- Serve chilled, topped with your favorite fruits or dusted with powdered sugar.
Notes
Ensure ingredients are at room temperature for a smoother batter. Avoid overmixing the egg whites for fluffiness.