Fluffy Japanese Cotton Cheesecake Cupcakes
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet, with a creamy, melt-in-your-mouth texture. Baked in a water bath, they rise perfectly for an elegant, irresistible treat.
Ingredients
- ½ cup cream cheese
- ¼ cup unsalted butter
- ½ cup milk
- ½ cup granulated sugar
- 3 large eggs
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp cream of tartar
- Powdered sugar for dusting
Instructions
- Set to 325°F (163°C) and line a muffin tin with cupcake liners.
- Melt the base ingredients: Over a double boiler, whisk cream cheese, butter, and milk until smooth. Remove from heat and let cool slightly.
- Mix the batter: Whisk in egg yolks, then sift in flour and cornstarch. Stir until smooth.
- Whip the egg whites: Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar and beat until soft peaks form.
- Fold and combine: Gently fold the meringue into the batter in three additions, keeping it airy.
- Fill the liners: Pour batter into cupcake liners, filling each 3/4 full.
- Prepare the water bath: Place the muffin tin in a larger baking pan. Pour hot water into the outer pan until halfway up the muffin tin.
- Bake for 20-25 minutes until lightly golden and set.
- Turn off the oven, crack the door, and let cupcakes sit for 10 minutes. Then, cool completely before dusting with powdered sugar.