Fluffy Japanese Cotton Cheesecake Cupcakes
Delightful fluffy cupcakes combining the texture of soufflé and creamy cheesecake, perfect for any occasion.
Ingredients
Cupcake Batter
- ½ cup cream cheese, softened Make sure to soften completely.
- ¼ cup unsalted butter, softened Make sure to soften completely.
- ½ cup milk
- ½ cup granulated sugar
- 3 large eggs, separated Separate yolks and whites.
- ½ cup all-purpose flour Sift before adding.
- 1 tbsp cornstarch Sift before adding.
- ¼ tsp cream of tartar To stabilize egg whites.
For Serving
- Powdered sugar for dusting Dust before serving for added appeal.
Instructions
Preparation
- Preheat the oven to 320°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together cream cheese, butter, and milk until smooth.
- Add egg yolks and sugar, mixing well.
- Sift in flour and cornstarch, then stir until fully combined.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture until just combined.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 18-20 minutes, or until golden and a toothpick comes out clean.
- Let cool, then dust with powdered sugar before serving.
Notes
These cupcakes can be served warm or at room temperature. They are best enjoyed fresh but can last up to 3 days in the fridge in an airtight container. Don't forget to dust with powdered sugar before serving!