Ingredients
Scale
- 200g cream cheese
- 3 large eggs
- 50g unsalted butter
- 60ml milk
- 70g cake flour
- 20g cornstarch
- 1/4 teaspoon cream of tartar
- 100g granulated sugar
- Powdered sugar for dusting (optional)
- Vanilla extract (optional for flavor)
Instructions
- Softened cream cheese in a microwave-safe bowl until smooth. Add butter and warm milk, whisk until blended. Stir in vanilla extract if using. Sift in cake flour and cornstarch, then gently combine to avoid lumps.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks are achieved.
- Gently fold the whipped egg whites into the cream cheese mixture in thirds, maintaining a light and fluffy batter.
- Preheat oven to 150°C (302°F). Line a muffin tin with paper liners. Pour batter evenly into each liner. Place the muffin tin inside a larger baking dish filled with hot water to create a steam bath.
- Bake for 25-30 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the tin.
- Transfer to a wire rack and dust with powdered sugar if desired. Serve and enjoy these light, fluffy Japanese Cotton Cheesecake Cupcakes!
Notes
- Ensure egg whites are at room temperature for maximum volume.
- Fold gently to maintain the airy structure.
- Use a water bath during baking to achieve a moist and tender crumb.
- These cupcakes are best enjoyed fresh within 2 days refrigerated, or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 kcal Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg