Description
Delicate and airy Japanese cotton cheesecake cupcakes, perfect for tea or home gatherings.
Ingredients
Scale
- 250 g (8.8 oz) cream cheese, room temperature
- 40 g (3 tbsp) unsalted butter, room temperature
- 80 g (1/3 cup + 2 tbsp) granulated sugar, divided
- 6 large eggs, separated
- 60 ml (1/4 cup) milk
- 20 g (3 tbsp) cake flour or sifted all-purpose flour
- 10 g (1 tbsp) cornstarch (optional)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 320°F (160°C) and line a 12-cup muffin pan with paper liners.
- Beat cream cheese and butter until smooth; add egg yolks one at a time, then sift in flour and cornstarch, mixing until custard is smooth.
- Clean and dry the bowl, then whip egg whites with salt until foamy; gradually add half the sugar until soft peaks, then add remaining sugar and whip to glossy medium-firm peaks.
- Fold a small spoonful of meringue into the custard to lighten it, then gently fold in the remaining meringue in two additions.
- Fill liners 2/3 full and bake for 18–22 minutes until golden and slightly jiggly in the center.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
For a shinier top, brush with melted apricot jam after cooling. Ensure cream cheese is at room temperature to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg