Fluffy Japanese Cotton Cheesecake Cupcakes
Light, airy cupcakes that melt in your mouth, featuring a delightful combination of smooth cream cheese and rich butter.
Servings: 12 cupcakes
Calories: 150kcal
Ingredients
For the Cupcakes
- 1/2 cup cream cheese, softened to a velvety texture Ensure it's at room temperature for easier mixing.
- 1/4 cup unsalted butter, softened Let it sit out to reach room temperature.
- 1/2 cup milk Adds moisture and richness.
- 1/2 cup granulated sugar For that touch of sweetness.
- 3 large eggs, separated 3 large eggs, separated Egg whites for fluffiness.
- 1/2 cup all-purpose flour Provides structure.
- 1 tablespoon cornstarch Enhances fluffiness.
- 1/4 teaspoon cream of tartar Stabilizes the egg whites.
- Powdered sugar For dusting on top.
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the softened cream cheese, butter, and milk. Whisk until smooth and creamy.
- Add the egg yolks and granulated sugar, mixing well. Sift in the flour and cornstarch, stirring until fully combined.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture with a spatula until just incorporated.
- Fill each cup of the muffin tin with the batter about three-quarters full.
Baking
- Bake in the preheated oven for 18-20 minutes or until the tops turn golden and a toothpick inserted comes out clean.
- Let the cupcakes cool completely in the tin before transferring them to a cooling rack.
- Dust with powdered sugar just before serving.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Adding a tiny pinch of salt can enhance flavors. Try adding vanilla extract or lemon zest for flavor variations. Serve with berry compote or whipped cream for pairing.