Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
The Fluffy Japanese Cotton Cheesecake Cupcakes Recipe is soft, light and airy. These cupcakes melt in your mouth with every bite. They are not too sweet and feel very gentle.
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs separated
- ¼ cup granulated sugar
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Hot water for water bath
Instructions
Prepare the Oven and Pan
- Preheat your oven to 320°F. Line the muffin pan with cupcake liners. Place a baking tray inside the oven for the water bath later.
Melt Cream Cheese Mixture
- Add cream cheese, butter and milk to a bowl. Melt gently using a double boiler. Stir until smooth. Let it cool slightly before adding eggs.
Add Egg Yolks
- Add egg yolks one by one to the cream cheese mixture. Mix gently using a whisk. Add vanilla extract and stir until smooth.
Mix Dry Ingredients
- Sift cake flour, cornstarch and salt together. Add this mixture slowly to the batter. Fold gently until smooth. Do not overmix.
Whip Egg Whites
- In a clean bowl, beat egg whites until foamy. Add sugar slowly. Beat until soft peaks form. The mixture should look glossy and light.
Fold the Batter
- Add egg whites to the batter in three parts. Fold gently using a spatula. Keep the batter airy and light.
Fill and Bake
- Pour batter into cupcake liners. Place the muffin pan into the water bath. Bake at 320°F for twenty-five minutes until set.
Cool Slowly
- Turn off the oven and open the door slightly. Let cupcakes cool inside for ten minutes. Remove and cool completely before serving.
Notes
- Use room temperature ingredients
- Do not overmix the batter
- Fold egg whites gently
- Always use a water bath
- Cool slowly to avoid sinking