Description
Light and fluffy Japanese Cotton Cheesecake Cupcakes that bring a soft, jiggly texture, perfect for light celebrations or after a heavy meal.
Ingredients
For the batter
- 8 oz cream cheese (Use full-fat for best texture.)
- 1/2 cup milk (Room temperature preferred.)
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 3 large eggs, separated (Yolks for the batter, whites for meringue.)
- 1/4 teaspoon cream of tartar (Helps stabilize the meringue.)
- 1/4 teaspoon lemon juice (Enhances the flavor of the meringue.)
- powdered sugar for dusting powdered sugar for dusting (Optional topping.)
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and line a muffin pan with cupcake liners.
- In a saucepan, combine cream cheese and milk over low heat, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the sugar, flour, and egg yolks until combined.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form, then gradually add lemon juice and continue beating until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture in three additions.
- Fill cupcake liners about 2/3 full with the batter.
Baking
- Bake for 15-20 minutes or until lightly golden and a toothpick comes out clean.
- Let cool before dusting with powdered sugar if desired.
Notes
Cool completely first. Store in an airtight container in the fridge for up to 3 days. To restore texture, warm briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: asian, Japanese