Description
Enjoy the delicate, airy texture of Fluffy Japanese Cotton Cheesecake Cupcakes, a light and creamy treat that combines the richness of cream cheese with a feather-light meringue.
Ingredients
Scale
- 4 oz cream cheese
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 egg yolks
- 1/4 cup cake flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- Melt the cream cheese, unsalted butter, and milk in a saucepan over low heat until smooth. Remove from heat and cool slightly.
- Whisk the egg yolks into the cream cheese mixture until combined. Sift in the cake flour, cornstarch, and salt, mixing gently until smooth.
- Beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat until soft peaks form.
- Fold the meringue into the cream cheese batter in three parts gently.
- Fill each cupcake liner about 3/4 full with batter. Place the muffin tin in a larger baking dish and add hot water to create a water bath.
- Bake for 25-30 minutes, or until set and lightly golden.
- Keep the oven door ajar and let the cupcakes cool in the oven for 10 minutes. Remove and cool completely before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg