Description
Delight in these light and fluffy Japanese cotton cheesecake cupcakes, a miniature version of the classic dessert. With a delicate texture and just the right sweetness, they are perfect for any occasion.
Ingredients
Scale
Cheesecake Batter:
- 5 oz cream cheese (softened)
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 3 large eggs (separated)
- 1/4 cup cake flour (or all-purpose flour sifted twice)
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
Additional:
- 1/4 teaspoon cream of tartar
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- Melt Ingredients: Melt cream cheese, butter, and milk over simmering water, then let cool slightly.
- Prepare Batter: Whisk egg yolks, mix into cream cheese mixture, sift in flour and cornstarch, and whisk until smooth.
- Whip Meringue: Beat egg whites with cream of tartar and sugar until soft peaks form. Fold into cream cheese mixture.
- Bake: Spoon batter into liners, create a water bath, and bake for 25–30 minutes until set.
- Cool: Allow cupcakes to rest in the oven with the door cracked open, then cool on a wire rack. Dust with powdered sugar before serving if desired.
Notes
- Use room-temperature eggs for best results.
- Avoid overmixing the batter once the meringue is added to maintain a fluffy texture.
- Best enjoyed the same day but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
