Description
Light, airy, and delicately sweet Japanese Cotton Cheesecake Cupcakes with a cloud-like soufflé texture and creamy flavor, baked in individual portions for an elegant yet comforting dessert.
Ingredients
8 oz (225g) cream cheese, softened
1/4 cup unsalted butter
1/3 cup whole milk
4 large eggs, separated
1/2 cup granulated sugar, divided
1/2 cup cake flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners and prepare a large baking pan for a water bath.
- In a heatproof bowl over simmering water, melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
- Whisk the egg yolks into the cream cheese mixture one at a time. Stir in the vanilla extract until fully incorporated.
- Sift together the cake flour, cornstarch, and salt. Gently fold the dry ingredients into the batter until smooth and lump-free.
- In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add half of the sugar and beat until soft peaks form. Add the remaining sugar and beat until medium-soft peaks form.
- Fold one-third of the whipped egg whites into the batter to lighten it. Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Place the muffin tin into the larger pan and carefully pour hot water into the outer pan to create a water bath.
- Bake for 20–25 minutes, until the tops are lightly golden and the centers are set but slightly jiggly. Turn off the oven, crack the door open, and let the cupcakes cool inside for 10 minutes.
- Remove from the oven, cool completely on a wire rack, and dust with powdered sugar before serving if desired.
Notes
Allow cupcakes to cool gradually in the oven to prevent deflation.
The water bath helps ensure even baking and prevents cracks.
Do not overbeat the egg whites to maintain a light texture.
Store in an airtight container in the refrigerator for up to 3 days.
Let sit at room temperature for 20 minutes before serving or warm briefly in the microwave.
Optional variations: add lemon zest, cocoa powder, matcha powder, or serve with fresh berries.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
