Japanese Cotton Cheesecake Cupcakes

Ingredients

For the Batter

• 4 oz (115g) cream cheese, softened
• 2 tbsp unsalted butter
• ¼ cup (60ml) milk
• 3 egg yolks
• ¼ cup (30g) all-purpose flour
• 2 tbsp cornstarch
• 3 egg whites
• ¼ cup (50g) sugar

For Topping

• Powdered sugar, for dusting

 Instructions

 Step 1: Prepare the Base

• Preheat oven to 320°F (160°C).
• Line a muffin tin with cupcake liners.
• In a bowl, melt cream cheese, butter, and milk together until smooth.
• Let cool slightly.

 Step 2: Add Egg Yolks

• Whisk egg yolks into the cream cheese mixture.
• Sift in flour and cornstarch.
• Mix until smooth and lump-free.

 Step 3: Make the Meringue

• In a separate bowl, beat egg whites until foamy.
• Gradually add sugar.
• Continue beating until soft peaks form.

 Step 4: Combine

• Gently fold the meringue into the cream cheese mixture in 3 additions.
• Mix carefully to keep the batter airy.

 Step 5: Fill the Muffin Tin

• Pour batter into the lined muffin cups, filling each about ¾ full.

 Step 6: Bake

• Place a pan of hot water on the lower oven rack for moisture.
• Bake for 20–25 minutes or until the tops are lightly golden.
• Turn off the oven and leave the cupcakes inside for 10 minutes with the door slightly open.

 Step 7: Cool & Serve

• Remove from the oven and cool completely.
• Dust generously with powdered sugar before serving.

Q & A

Q: Why did my cupcakes sink?
A: Overmixing the batter or opening the oven too early can cause sinking.

Q: Can I refrigerate them?
A: Yes, store in an airtight container for up to 3 days.

Q: Can I freeze them?
A: Yes, freeze for up to 1 month and thaw overnight in the refrigerator.

 Servings

• Makes: 10–12 cupcakes

 Tips

• Use room-temperature ingredients for the fluffiest texture.
• Fold the egg whites gently to keep the cupcakes light and airy.
• Best served chilled or at room temperature.

These soft, fluffy Japanese-style cheesecake cupcakes are light as a cloud, delicately sweet, and melt in your mouth with every bite!