Description
These cupcakes are light, airy, and creamy Japanese cotton cheesecakes in convenient cupcake form, perfect for a delicate dessert with a soufflé-like texture.
Ingredients
Scale
- 200g (7 oz) cream cheese, softened to room temperature
- 30g (2 tbsp) unsalted butter, softened
- 60ml (1/4 cup) whole milk, room temperature
- 70g (1/3 cup) granulated sugar, divided
- 4 large eggs, separated
- 40g (1/3 cup) cake flour, sifted (can substitute with all-purpose flour)
- 10g (1 tbsp) cornstarch
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 320°F (160°C). Prepare your muffin tin by lining it with cupcake liners or greasing it lightly. Set up your water bath by placing a large pan with hot water on the lower rack of the oven.
- Beat cream cheese, softened butter, and 30g sugar together using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides to ensure even mixing.
- Add milk, egg yolks, lemon juice, and vanilla extract. Mix on low speed until just combined; do not overmix.
- Sift cake flour and cornstarch into the batter. Fold gently with a spatula until no dry streaks remain.
- In a separate clean bowl, whisk egg whites starting at medium speed, gradually adding the remaining 40g sugar little by little. Whip until stiff, glossy peaks form, about 5-7 minutes.
- Carefully fold one-third of the meringue into the cream cheese batter to lighten it. Then fold in the remaining meringue in two additions, using a gentle ‘cut and lift’ motion to avoid deflating.
- Divide the batter evenly into cupcake liners, filling about 3/4 full. Tap the tray lightly on the counter to release large air bubbles.
- Place the muffin tin into the water bath pan in the oven. Bake for 25-30 minutes until tops are lightly golden and a toothpick inserted comes out clean. Cupcakes should feel springy to the touch.
- Turn off the oven and leave cupcakes inside with the door slightly open for 10 minutes to cool gradually.
- Remove cupcakes from the oven and water bath. Let them cool completely on a wire rack before serving or refrigerating.
Notes
Ensure bowls and beaters are grease-free before whipping egg whites. Use room temperature ingredients for best texture. Fold meringue gently to maintain fluffiness. Use a water bath to keep cupcakes moist and prevent cracks. Avoid overbaking and sudden temperature changes to prevent sinking or cracking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (about 80g
- Calories: 180210
- Sugar: 1011
- Fat: 1214
- Carbohydrates: 1215
- Protein: 67
Keywords: Japanese cotton cheesecake, cheesecake cupcakes, creamy cheesecake, light cheesecake, soufflé cheesecake, easy cheesecake recipe, Japanese dessert