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Fluffy Japanese Cotton Cheesecake Cupcakes

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Delightful fluffy cupcakes combining the airy texture of cotton cheesecake with the convenience of cupcakes.

Ingredients

Scale
  • 6 large eggs, separated
  • 200g cream cheese
  • 50ml milk
  • 60g unsalted butter
  • 100g granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 60g all-purpose flour
  • 20g cornstarch
  • 1/4 tsp cream of tartar
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 320°F (160°C). Grease and line the bottom of cupcake pans with parchment paper.
  2. In a bowl, melt the cream cheese, milk, and butter together in the microwave until smooth. Stir in the vanilla extract. Let it cool slightly.
  3. In a separate bowl, whisk the egg yolks and half the granulated sugar until pale and thick. Gradually add the cream cheese mixture.
  4. Sift in the flour and cornstarch, mixing until smooth.
  5. In another bowl, beat the egg whites with cream of tartar until frothy. Then add the remaining sugar gradually, beating until stiff peaks form.
  6. Fold the egg whites gently into the cream cheese mixture in three additions, being careful not to deflate the batter.
  7. Pour the batter into the prepared cupcake pans.
  8. Place the cupcake pans in a larger baking tray and fill it with hot water to create a water bath.
  9. Bake for 20-25 minutes or until the tops are golden and a toothpick comes out clean.
  10. Let them cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Notes

Keep cupcakes in an airtight container in the refrigerator for 3-5 days. They can be frozen for up to a month.

Nutrition

Find it online: https://www.recypez.com/fluffy-japanese-cotton-cheesecake-cupcakes/

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