Fluffy Japanese Cotton Cheesecake Cupcakes
Fluffy cream cheese cupcakes with a soft, airy crumb, baked at a low temperature and dusted with powdered sugar.
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Hand mixer or stand mixer
- Fine mesh sieve
- Large mixing bowl
Ingredients
Main Ingredients
- ½ cup block cream cheese softened
- ¼ cup unsalted butter softened
- ½ cup whole milk
- ½ cup granulated sugar
- 3 large eggs separated, at room temperature
- ½ cup all purpose flour sifted
- 1 tbsp cornstarch sifted
- ¼ tsp cream of tartar
- 2 tbsp powdered sugar for dusting
Instructions
Cooking
- Make the base. Heat the oven to 320 degrees F. Whisk the cream cheese, butter, and milk until smooth, then whisk in the yolks and sugar.
- Add dry. Sift in the flour and cornstarch and stir until combined.
- Whip the whites. Beat the whites with the cream of tartar to stiff peaks, then fold them into the batter in three additions.
- Bake. Fill 12 lined cups about 3/4 full and bake 18 to 20 minutes, until golden and set.
- Cool. Cool 10 minutes, then dust with powdered sugar.
Notes
Substitutions: Use lemon juice in place of cream of tartar, 1/2 teaspoon for 3 whites.
Tips: Soften the cream cheese fully and stop whipping at stiff peaks. Keep the oven door closed for the first 15 minutes.
Storage: Refrigerate in a covered container for up to 3 days. Do not freeze.