Fluffy Japanese Cotton Cheesecake Cupcakes
Light, jiggly, and cloud-like mini cheesecakes that melt in your mouth
Ingredients
- 200 g cream cheese softened
- 50 g unsalted butter
- 100 ml whole milk
- 60 g cake flour or sifted all-purpose flour
- 20 g cornstarch
- 4 large eggs separated
- 100 g granulated sugar divided
- ½ tsp cream of tartar or lemon juice
- 1 tsp vanilla extract
Instructions
- Step 1: Prepare Oven & Pan
- Line a 12-hole muffin tin with cupcake liners.
- Preheat oven to 160°C (320°F).
- Place a tray of hot water on the lowest rack for steam.
- Step 2: Make the Cream Cheese Mixture
- Over a simmering water bath, melt cream cheese, butter, and milk until smooth.
- Remove from heat, whisk in yolks and vanilla.
- Sift in flour + cornstarch, whisk until just combined.
- Step 3: Whip Egg Whites
- Beat egg whites with cream of tartar until foamy.
- Gradually add sugar (about 70 g) and beat to stiff, glossy peaks.
- Step 4: Fold Gently
- Fold ⅓ of the whites into the cream cheese mixture to lighten.
- Add remaining whites in two more additions, folding carefully.
- Step 5: Bake
- Divide batter into liners, almost to the top.
- Place muffin tin on middle rack above the water tray.
- Bake 25–30 minutes until golden and slightly jiggly.
- Step 6: Cool Gradually
- Turn off oven, leave door ajar 10 minutes.
- Remove and cool fully before serving.
Notes
Always use a steam bath or cupcakes may crack.
Fold gently to keep the batter airy.
Don’t open the oven early—patience is key!