Fluffy Japanese Cotton Cheesecake Cupcakes

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  1. Prepare the Batter:
  • Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
  • Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.
  • Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.
  1. Whip the Egg Whites:
  • In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.
  1. Combine:
  • Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.
  1. Bake:
  • Divide the batter evenly among the cupcake liners, filling them about 80% full.
  • Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.
  • Bake for 25-30 minutes, or until the tops are golden and set.
  1. Cool:
  • Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  1. Serve:
  • Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.

Tips for Perfect Japanese Cotton Cheesecake Cupcakes

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