Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Ingredients You’ll Need
½ cup cream cheese, softened
¼ cup unsalted butter, softened
½ cup milk
¼ cup all purpose flour
¼ cup cornstarch
¼ teaspoon salt
½ cup sugar
4 eggs, separated
1 teaspoon vanilla extract
Powdered sugar for dusting
Step by Step Guide to Making Cotton Cheesecake Cupcakes
1: Prep Your Oven and Liners
Preheat your oven to 320°F (160°C).
Line a muffin tin with high quality cupcake liners. Double lining can help support the delicate structure.
2: Make the Creamy Base
In a large bowl, cream together the softened cream cheese and butter until completely smooth.
Gradually add the milk, mixing until fully incorporated and silky.
3: Add the Dry Ingredients
Mix in the flour, cornstarch, salt, and half of the sugar.
Whisk until the batter is smooth, then add the egg yolks and vanilla extract.
4: Whip the Egg Whites
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form. The meringue should be glossy and firm.
5: Fold Gently
Carefully fold the whipped egg whites into the batter using a spatula. Work in batches and be patient to preserve the airiness.
6: Fill and Bake
Fill each cupcake liner about ¾ full.
Bake for 25-30 minutes, or until the tops are pale golden and a toothpick comes out clean.
7: Cool and Decorate
Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack.
Dust lightly with powdered sugar before serving.
