Japanese Cotton Cheesecake Cupcakes
Light and fluffy Japanese cotton cheesecake baked into adorable cupcakes for a delicate dessert treat.
Ingredients
Ingredients
- 8 oz cream cheese softened
- 4 tbsp unsalted butter
- 1 cup whole milk
- 1/2 cup granulated sugar divided
- 4 large eggs separated
- 1 tbsp lemon juice optional
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp vanilla bean paste
- 1 cup powdered sugar for dusting
Instructions
- Preheat the oven to 320°F and line a 12-cup muffin tin with cupcake liners.
- In a medium saucepan, combine cream cheese, unsalted butter, and whole milk. Warm over low heat, stirring constantly, until the mixture is smooth, then remove from heat and let cool to just warm.
- In a small bowl, whisk together all-purpose flour, cornstarch, and salt until well combined.
- In a large bowl, whisk the egg yolks with 1/4 cup of the granulated sugar and the lemon juice until the mixture is pale and slightly thick.
- Slowly whisk the cooled cream cheese mixture into the yolk mixture, then whisk in the vanilla bean paste until smooth.
- Sift the flour mixture into the yolk mixture and gently fold with a spatula just until no dry streaks remain.
- In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add the remaining 1/4 cup granulated sugar to the egg whites while beating, then continue beating until stiff, glossy peaks form.
- Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining egg whites in two additions until the batter is smooth and airy.
- Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full, and gently tap the pan on the counter to release any large air bubbles.
- Bake for 20 to 25 minutes, or until the tops are puffed, lightly golden, and a toothpick inserted in the center comes out mostly clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely and dust generously with powdered sugar before serving.
Notes
- Ensure the cream cheese is well softened before heating so the base mixture becomes smooth without lumps.
- Use a clean, dry bowl and beaters for the egg whites so they whip properly to stiff peaks.
- Use a clean, dry bowl and beaters for the egg whites so they whip properly to stiff peaks.