Description
These Japanese-style cheesecake cupcakes are incredibly soft, airy, and practically dissolve in your mouth. They’re perfect for anyone craving a light yet indulgent treat.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: Add a teaspoon of lemon zest for a bright, citrusy twist.
Instructions
- Prep the Oven and Pan
- Preheat your oven to 320°F (160°C). Line a standard muffin tin with cupcake liners to make removal easy and keep the cupcakes looking neat.
- Mix the Creamy Base
- In a large bowl, combine the cream cheese, sugar, milk, and butter. Beat until the mixture is smooth, creamy, and lump-free.
- Incorporate the Egg Yolks
- Add the egg yolks one by one, blending thoroughly after each addition. This will create a rich and silky batter.
- Whip the Egg Whites
- In a separate, clean bowl, whisk the egg whites until soft peaks form. This step is crucial for the light, airy texture that defines Japanese cotton cheesecake.
- Fold Whites Into Batter
- Gently fold the whipped egg whites into the cream cheese mixture. Use a spatula to lift and turn the batter carefully — don’t overmix, or you’ll deflate the fluff.
- Add Dry Ingredients
- Sift in the flour and salt gradually. Fold lightly until just combined, keeping the batter airy.
- Fill Cupcake Liners
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows the cupcakes to rise beautifully without spilling over.
- Bake to Perfection
- Bake in the preheated oven for 20-25 minutes. The tops should be lightly golden, and a toothpick inserted in the center should come out clean.
- Cool Before Serving
- Let the cupcakes rest in the tin for 10 minutes, then transfer to a wire rack to cool completely. This helps them set and maintain their delicate texture.
Notes
- Serve with freshly whipped cream or a few berries for an elegant touch.
- They’re best eaten the same day for maximum fluffiness, but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg