Fluffy Japanese Cotton Cheesecake Cupcakes
Experience cloud-like texture with my Fluffy Japanese Cotton Cheesecake Cupcakes – delicate, melt-in-your-mouth treats that combine light-as-air sponge with rich cheesecake flavor.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 80 minutes
- Yield: 10 cupcakes
Ingredients
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar, divided
- 3 large eggs, separated
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 325°F. Line muffin tin with cupcake liners.
- Beat cream cheese until smooth, then mix in butter.
- Whisk in warm milk, egg yolks, and 1/4 cup sugar.
- Sift in flour and fold gently until incorporated.
- In separate bowl, beat egg whites to foamy stage, then gradually add remaining 1/4 cup sugar and beat to stiff peaks.
- Fold whites into batter, starting with 1/3 to lighten, then adding remainder.
- Fill liners 3/4 full. Place muffin tin in water bath.
- Bake 25-30 minutes until golden with slight jiggle in center.
- Turn off oven, crack door, and cool 30 minutes before removing.