Description
These Fluffy Japanese Cotton Cheesecake Cupcakes offer a light, airy texture that softly melts in your mouth. Made with cream cheese, whipped egg whites, and a delicate blend of flour and corn starch, these cupcakes are baked gently in a water bath to achieve their signature cloud-like softness. Perfectly balanced with a hint of lemon juice, they are ideal for pairing with fresh fruit, whipped cream, or chocolate sauce for an elegant dessert.
Ingredients
Scale
Egg Mixture
- 5 large eggs, room temperature
- 1/4 tsp cream of tartar
- 1/2 cup sugar, divided
Cheesecake Batter
- 8 oz cream cheese, room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, room temperature
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 Tbsp corn starch
For Serving
- Fresh fruit (e.g., berries)
- Whipped cream
- Chocolate sauce
Instructions
- Prepare Ingredients: Bring cream cheese and butter to room temperature for about 2 hours and eggs for about 1 hour. This ensures a smooth, lump-free batter.
- Preheat Oven: Preheat oven to 315°F (157°C). Line a cupcake pan with liners. Fill a larger pan with water halfway for a water bath and place it on the lowest oven rack.
- Separate Eggs: Carefully separate the egg whites into one bowl and yolks into another to allow whipping the whites separately.
- Whip Egg Whites: Beat egg whites on low speed for 30 seconds, then medium-low until foamy. Add cream of tartar and beat on medium-high until soft peaks form, about 3 minutes, gradually adding 1/4 cup sugar.
- Mix Batter: Blend cream cheese and low-fat milk on low speed until smooth (2-3 minutes). Add butter, remaining 1/4 cup sugar, and lemon juice; beat another minute.
- Combine Dry Ingredients: Sift flour and corn starch together, then mix into cream cheese mixture for 1 minute. Add egg yolks and blend for another minute.
- Strain Batter: Pass batter through a fine sieve to remove lumps and create a silky texture.
- Fold in Egg Whites: Gently fold one-third of whipped egg whites into the batter, then repeat with the next third, and finally fold in the remaining whites carefully to preserve airiness.
- Fill Cupcake Liners: Pour batter into liners, filling 2/3 full. Drop pan on counter gently to release air bubbles.
- Bake: Place the cupcake pan in the water bath and bake 25-30 minutes. Test doneness with a toothpick; golden tops and clean toothpick indicate ready cupcakes.
- Cool Down: Turn oven off and leave door slightly open for 10-15 minutes to prevent shrinkage.
- Chill: Remove cupcakes from pan, cool to room temperature, then refrigerate for at least 4 hours or overnight to develop texture and flavor.
Notes
- Using room temperature ingredients is key to a smooth batter and fluffy texture.
- A water bath helps maintain gentle, even heat for the delicate cheesecake cupcakes, preventing cracking or drying out.
- Folding in egg whites carefully preserves airiness, vital for the light cotton cake texture.
- Chilling the cupcakes after baking enhances their creamy, melt-in-mouth quality.
- Serve with fresh fruits, whipped cream, or chocolate sauce for added flavor and presentation.
