Fluffy Japanese Cotton Cheesecake Cupcakes
These light and airy cupcakes bring the delightful texture of Japanese cotton cheesecake in individual portions, making them a perfect dessert for any occasion.
Ingredients
Cupcake Batter
- 8 oz cream cheese, softened (room temperature)
- 1/4 cup granulated sugar Reserve extra 2–3 tablespoons for meringue if desired.
- 4 tbsp milk Bring to room temperature.
- 3 large eggs, separated (whites and yolks)
- 1 tsp alcohol-free vanilla extract
- 1/2 cup all-purpose flour Sifted.
- 1 tsp cornstarch Sifted.
- 1/8 tsp salt
Topping
- 1/4 cup powdered sugar For dusting.
Instructions
Preparation
- Preheat your oven to 320°F (160°C). Line a muffin tin with paper liners.
- In a mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and free of lumps.
- Add the milk, egg yolks, and alcohol-free vanilla extract. Mix until fully combined and glossy.
- Sift in the all-purpose flour and cornstarch. Fold or mix gently until there are no lumps.
Meringue
- In a clean, dry bowl, beat the egg whites with the salt until soft peaks form.
- If using, gradually add the extra granulated sugar to the egg whites while beating until stiff, glossy peaks form.
Combining
- Fold about one-third of the whipped egg whites into the cream-cheese mixture to loosen, then carefully fold in the remaining egg whites in two additions.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake at 320°F (160°C) for about 30 minutes, or until tops are lightly golden and centers are set.
- Remove from the oven and let the cupcakes cool completely in the tin.
Serving
- Once cooled, dust the tops with powdered sugar and serve.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze each cupcake and thaw before serving. Serve slightly chilled or at room temperature.