Fluffy Japanese Cotton Cheesecake Cupcakes – Page 2

Instructions

1. Prepare the Batter

Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
In a heatproof bowl, melt cream cheese, milk, and butter over a double boiler (or microwave in short bursts), stirring until smooth. Let cool slightly.
Whisk in egg yolks and 2 tbsp sugar until combined.
Sift in cake flour and cornstarch, mixing until smooth.

2. Whip the Egg Whites

In a clean, dry bowl, beat egg whites with cream of tartar (or lemon juice) until frothy.
Gradually add ¼ cup sugar, beating until stiff peaks form.

3. Fold Together

Gently fold ⅓ of the egg whites into the cream cheese mixture to lighten it.
Carefully fold in the remaining egg whites in two additions, keeping the batter airy.

4. Bake

Divide batter evenly among liners, filling 80% full.
Place muffin tin in a larger baking tray. Pour hot water into the tray (about 1 inch deep) for a water bath.
Bake 25–30 minutes, until tops are golden and set (center should jiggle slightly).

5. Cool & Serve

Let cool in the pan for 10 minutes, then transfer to a wire rack.
Serve plain, dusted with powdered sugar, or topped with fruit.

Tips for Success

✔ Room-temperature ingredients blend more smoothly.
✔ Fold gently to keep the batter fluffy—don’t overmix!
✔ Water bath prevents cracks and ensures even baking.
✔ Cool gradually to avoid collapsing.

Flavor Variations

Matcha: Add 1–2 tbsp matcha powder to the batter.
Chocolate: Mix in 2 tbsp cocoa powder.
Citrus: Add zest of 1 lemon or orange.
Berry Swirl: Swirl in jam before baking.

Storage

Room temp: Up to 1 day (covered).
Fridge: 3 days in an airtight container.
Freeze: Wrap individually, freeze up to 1 month. Thaw before serving.

Enjoy these cloud-like cupcakes with tea or coffee! ☕🍰

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