Japanese Cotton Cheesecake Cupcakes
Light, pillowy little cakes that are perfect for any occasion, these cupcakes are fluffy and creamy with a delicate wobble.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened Use full-fat for best results.
- 1/2 cup granulated sugar
- 1/4 cup milk Whole is best, but 2% is fine.
- 1/4 cup unsalted butter, melted Can substitute with neutral oil.
- 3 large eggs, separated Keep egg whites free of yolks for proper whipping.
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch Use plain, non-instant cornstarch.
- 1/4 tsp cream of tartar
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine softened cream cheese and sugar, then mix until smooth.
- Add milk and melted butter, mixing well.
- Separate the egg yolks and whites. Add egg yolks and vanilla extract into the cream cheese mixture, and mix until combined.
- In another bowl, sift together flour and cornstarch. Gradually add this mixture to the cream cheese mixture, combining well.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the cream cheese mixture in thirds, being careful not to deflate the batter.
- Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Allow to cool, then serve and enjoy!
Notes
Treat egg whites carefully to ensure they whip properly. For storage, pop cupcakes in an airtight container in the fridge for up to 4 days or freeze for up to a month. Thaw in the fridge and bring to room temp before serving.