Description
Japanese Cotton Cheesecake Cupcakes float like clouds straight from Tokyo’s sweetest bakeries. Delicate, airy texture melts perfectly on your tongue with gentle cream cheese richness that whispers pure comfort in each tender bite.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, separated
- ½ cup (120g) cream cheese, softened
- ½ cup (60g) unsalted butter, softened
- ½ cup (120ml) milk
Supporting Ingredients:
- ½ cup (100g) granulated sugar
- ½ cup (65g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- ¼ teaspoon cream of tartar
Finishing Ingredient:
- Powdered sugar for dusting
Instructions
- Prepare the oven at 320°F (160°C) and set up a muffin tin with 12 paper liners. Your cupcake setup matters for perfect presentation.
- Combine 120g cream cheese, 60g butter, and 120ml milk in a medium bowl. Warm gently using a double boiler until completely smooth and blended.
- Allow the cream mixture to cool for 5 minutes. Add 3 egg yolks one at a time, stirring thoroughly after each addition.
- Sift 65g flour and 8g cornstarch into the mixture. Whisk carefully until the batter becomes completely smooth with no lumps.
- In a separate clean bowl, beat 3 egg whites with ¼ teaspoon cream of tartar. Gradually add 50g sugar while beating until stiff, glossy peaks form.
- Fold one-third of the meringue into the cream batter gently, using sweeping motions to maintain airiness. Add remaining meringue in two careful additions.
- Divide batter evenly among 12 cupcake liners, filling each about ¾ full. Place the muffin tin inside a larger pan filled with hot water halfway up the tin’s sides.
- Bake for 25-30 minutes until tops turn light golden and a toothpick comes out mostly clean. The water bath prevents cracking and ensures even cooking.
- Remove from oven and let cupcakes rest in the pan for 10 minutes. Transfer to a cooling rack where they’ll naturally settle and become slightly compact.
- Optionally dust with powdered sugar just before serving for a delicate finishing touch.
Notes
- Separate eggs carefully, ensuring no yolk mixes with whites for the fluffiest texture.
- Use room temperature ingredients to help the batter blend smoothly and rise evenly.
- Fold egg whites gently into the batter to maintain the delicate air bubbles that create the signature cotton-like softness.
- For a gluten-free version, substitute the small amount of flour with almond flour or a gluten-free blend to keep the cake’s delicate structure intact.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 176 kcal
- Sugar: 12 g
- Sodium: 72 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 105 mg