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Fluffy Japanese Cotton Cheesecake Cupcakes

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Light and airy Japanese cotton cheesecake cupcakes with a delicate, cloud-like texture and gentle sweetness, perfect for afternoon tea or a refined dessert.

Ingredients

  • 8 ounces cream cheese, softened
  • 2 tablespoons unsalted butter
  • 1/4 cup milk
  • 3 large eggs, separated
  • 1/4 cup granulated sugar, divided
  • 1/2 cup cake flour
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners. Prepare a larger baking pan for a water bath.
  2. In a heatproof bowl over simmering water, melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and cool slightly.
  3. Whisk in the egg yolks one at a time, then mix in half of the sugar, lemon juice, and salt.
  4. Sift in the cake flour and cornstarch, stirring gently until smooth and lump-free.
  5. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar and beat until soft peaks form.
  6. Gently fold the egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
  7. Divide the batter evenly among the cupcake liners, filling about three-quarters full.
  8. Place the muffin tin into the larger pan and carefully pour hot water into the outer pan to create a water bath.
  9. Bake for 20–25 minutes, then reduce the temperature slightly and bake for another 10–15 minutes until lightly golden and set.
  10. Turn off the oven and leave the door slightly open for 10 minutes before removing the cupcakes to cool completely.
  11. Dust with powdered sugar if desired before serving.

Notes

  • A water bath helps prevent cracking and ensures a soft, even texture.
  • Avoid overbeating the egg whites; soft peaks create the best airy structure.
  • Add vanilla extract or citrus zest for additional flavor.
  • Store in the refrigerator for up to 3 days in an airtight container.
  • Let cupcakes sit at room temperature for 15–20 minutes before serving for the best texture.

Nutrition

Find it online: https://cookedbymaya.com/fluffy-japanese-cotton-cheesecake-cupcakes/