Here’s a Fluffy Japanese Cotton Cheesecake Cupcakes recipe—light, airy, and delicious!
Ingredients (Makes about 6 cupcakes)
For the batter
• 100g (3.5 oz) cream cheese, softened
• 20g (1 ½ tbsp) unsalted butter
• 30ml (2 tbsp) milk
• 2 egg yolks
• 20g (2 tbsp) cake flour (or all-purpose flour, sifted)
• 5g (1 tsp) cornstarch
• ½ tsp vanilla extract
For the meringue
• 2 egg whites
• 40g (3 tbsp) sugar
• ½ tsp lemon juice or vinegar
Instructions
1. Preheat & prepare
• Preheat oven to 150°C (300°F).
• Line a muffin tin with cupcake liners.
2. Make the cheesecake batter
• In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler until smooth. Let cool slightly.
• Whisk in egg yolks, vanilla extract, then sift in flour and cornstarch. Mix until smooth.
3. Make the meringue
• Beat egg whites with lemon juice until foamy.
• Gradually add sugar, beating until soft peaks form (meringue should be glossy and hold a slight peak).
4. Combine batter & meringue
• Gently fold the meringue into the cheesecake batter in 3 additions, keeping it light and airy.
5. Bake in a water bath
• Pour batter into cupcake liners, filling 80% full.
• Place the muffin tin into a larger baking pan. Add hot water to the larger pan (about 1 inch deep).
• Bake for 25-30 minutes until the tops are lightly golden and set.
6. Cool & serve
• Let cool in the oven with the door slightly open for 10 minutes.
• Enjoy warm or chilled, optionally dusted with powdered sugar!
Let me know if you need tips or variations!