Fluffy Cotton Cheesecake Cupcakes Using Simple Ingredients
Light, airy, and creamy, these Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect alternative to dense, heavy cheesecakes. Each bite is soft and smooth, with a melt-in-your-mouth texture and subtle sweetness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 cupcakes 1x
Ingredients
5 oz cream cheese, softened
1/4 cup whole milk, warmed
2 tbsp unsalted butter, melted
3 large eggs, separated
1/4 cup sugar (for meringue)
2 tbsp sugar (for yolk batter)
1/4 cup cake flour
1 tbsp cornstarch
1/2 tsp lemon juice or 1/4 tsp cream of tartar
1/2 tsp vanilla extract
Instructions
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Preheat oven to 300°F (150°C). Line muffin pan with cupcake liners and prepare a water bath.
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Whisk cream cheese, warm milk, and melted butter until smooth. Add yolks and vanilla, mix well.
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Sift in cake flour and cornstarch. Stir gently until smooth.
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In another bowl, beat egg whites with lemon juice. Gradually add sugar. Whip to soft peaks.
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Fold meringue into cheese batter in three additions.
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Fill cupcake liners ¾ full. Bake in water bath for 25–30 minutes. Raise temp to 320°F (160°C) for 10 minutes.
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Turn off oven, crack door open. Let cupcakes cool inside for 15–20 minutes before removing.
Notes
Do not over-whip egg whites. Let cupcakes cool slowly to prevent collapse.