Fluffy Japanese Cotton Cheesecake Cupcakes (Page 2 ) | May 18, 2025

Instructions

Prepare the Batter:

Preheat oven to 320°F (160°C). Line muffin tin with cupcake liners.

Melt cream cheese, milk, and butter over a double boiler or in microwave. Whisk until smooth.

Let cool slightly. Add egg yolks and mix well. Sift in cake flour and cornstarch; whisk until smooth.

Whip the Egg Whites:
4. In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy.
5. Gradually add 1/4 cup sugar and whip until stiff peaks form.

Combine:
6. Fold 1/3 of egg whites into cream cheese mixture to lighten.
7. Gently fold in remaining egg whites in two additions.

Bake:
8. Divide batter evenly into cupcake liners (fill about 80%).
9. Place muffin tin in a larger tray. Add hot water to outer tray for a water bath.
10. Bake for 25–30 minutes, until tops are golden and set.

Cool:
11. Let cupcakes cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Serve:
12. Serve as-is, dust with powdered sugar, or add fruit preserves.

Tips for Success

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