Description
Soft, pillowy Japanese cotton cheesecake cupcakes that melt in your mouth. These delicate, souffle-like treats are perfect for tea time, dessert, or any sweet craving.
Ingredients
Scale
- 250 grams cream cheese, softened
- 100 ml whole milk
- 50 grams unsalted butter, melted
- 4 large eggs, separated
- 60 grams cake flour, sifted
- 15 grams cornstarch
- 100 grams granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 320°F (160°C). Line a cupcake pan with paper liners and prepare a large baking dish for a water bath.
- In a bowl over warm water, melt cream cheese, butter, and milk together until smooth. Remove from heat and cool slightly.
- Add egg yolks, vanilla extract, sifted cake flour, and cornstarch to the cream cheese mixture. Mix until combined.
- In a separate clean bowl, beat egg whites until foamy. Add lemon juice, then gradually add sugar and beat until soft peaks form.
- Gently fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
- Pour batter into cupcake liners, filling about ¾ full. Place the pan into the larger baking dish and fill the outer dish with hot water.
- Bake for 25–30 minutes, until lightly golden and set. Turn off the oven and leave the door slightly open for 10 minutes to cool gradually.
- Let the cupcakes cool completely before removing from the pan. Serve plain or with your favorite topping.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overbeat the egg whites. Soft peaks are best for folding.
- Cool the cupcakes slowly in the oven to prevent collapse.
- Store in the fridge and enjoy chilled or lightly warmed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: japanese cotton cheesecake, cheesecake cupcakes, fluffy cupcakes, japanese desserts, souffle cheesecake