Japanese Cotton Cheesecake Cupcakes
Fluffy, light, and creamy cupcakes that are perfect for any occasion, these Japanese Cotton Cheesecake Cupcakes are sure to impress your friends and family.
Ingredients
Cupcake Batter
- 8 ounces cream cheese, softened Ensure cream cheese is softened for easier mixing.
- 1/2 cup whole milk
- 3 large eggs, separated
- 1/2 cup granulated sugar For mixing with egg yolks.
- 2 tablespoons lemon juice Can add lemon or orange zest for variation.
- 1/4 cup cake flour
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar For making the meringue.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a saucepan, heat the cream cheese and milk over low heat until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until creamy. Add lemon juice, flour, and the cream cheese mixture, mixing until smooth.
Meringue
- In another bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add powdered sugar and continue beating until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture in three additions until just combined.
Baking
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in a water bath for about 20-25 minutes, or until the tops are lightly browned and a toothpick inserted comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These cupcakes are delicious served plain or dusted with powdered sugar. They can also be served with fresh fruit, whipped cream, or a drizzle of chocolate sauce. To store, keep in an airtight container in the refrigerator for up to three days or freeze for up to a month.