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Fluffy Japanese Cotton Cheesecake Cupcakes

Delight in these soft and airy cupcakes that combine creamy flavor with a light texture, perfectly fitting into a healthy lifestyle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 226 g Cream cheese, softened
  • 57 g Unsalted butter, softened
  • 120 ml Whole milk
  • 4 large Eggs, separated Separate yolks from whites
  • 100 g Granulated sugar
  • 80 g Cake flour
  • 20 g Cornstarch
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 240 ml Hot water For the water bath

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Prepare a muffin tin by lining it with cupcake liners.
  3. Set up a water bath with hot water in a larger baking dish.
  4. Soften the cream cheese and butter at room temperature for about 15 minutes.
  5. Separate the egg yolks from the whites in two large bowls.
Cook/Assemble
  1. In the bowl with egg yolks, whisk in the cream cheese, butter, and sugar until well combined.
  2. Mix in the milk, flour, cornstarch, vanilla extract, and salt until the batter is smooth and free of lumps.
  3. In a separate bowl, beat the egg whites until stiff peaks form.
  4. Carefully fold the egg whites into the yolk mixture, maintaining the fluffy texture.
  5. Spoon the batter into the prepared cupcake liners, filling them about halfway.
  6. Place the muffin tin into the water bath and bake for 25-30 minutes, or until the tops are lightly golden and the centers are set.
Serve
  1. Allow the cupcakes to cool for 10 minutes before removing them from the muffin tin.
  2. Transfer the cupcakes to a wire rack to cool completely.
  3. Serve at room temperature or chilled; they pair wonderfully with fruits or a drizzle of honey.

Notes

Use room temperature ingredients for a smoother batter. Store leftovers in an airtight container in the fridge for up to three days.