Fluffy Japanese Cotton Cheesecake Cupcakes
Indulge in the delightful experience of Fluffy Japanese Cotton Cheesecake Cupcakes, a dessert that perfectly balances the lightness of a soufflé with the rich flavors of cheesecake. These airy treats are mini masterpieces, designed to melt in your mouth with each bite. Ideal for birthdays, tea parties, or simply as a sweet end to your day, these cupcakes offer a unique twist on traditional cheesecake. With their subtle tang and creamy texture, they promise to be an irresistible addition to any gathering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 4 oz cream cheese, softened
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 egg yolks
- 3 egg whites
- 1/4 cup cake flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- In a saucepan over low heat, melt cream cheese, butter, and milk until smooth; cool slightly.
- Whisk in egg yolks; sift and mix in cake flour, cornstarch, and salt.
- Beat egg whites with cream of tartar until foamy; gradually add sugar until soft peaks form.
- Gently fold meringue into the cream cheese mixture until fully incorporated.
- Fill cupcake liners three-quarters full and place the muffin tin inside a larger baking dish filled with hot water (water bath).
- Bake for 25-30 minutes until set and lightly golden.
- Leave in the oven for an additional 10 minutes before removing; cool completely before serving.
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 130
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg