Fluffy Japanese Cotton Cheesecake Cupcakes!

Fluffy Japanese Cotton Cheesecake Cupcakes

Light as clouds with a creamy center — the perfect fusion of cheesecake and sponge cake in cupcake form!

📝 Ingredients (Makes 8–10 cupcakes):

100g cream cheese (softened)

30g unsalted butter

60ml milk

3 eggs, separated

40g cake flour (or sifted all-purpose flour)

10g cornstarch

¼ tsp cream of tartar or ½ tsp lemon juice

50g granulated sugar

Optional: vanilla extract, lemon zest, powdered sugar for dusting

👩‍🍳 Instructions:

1. Prep Oven & Cupcake Pan:

Preheat oven to 150°C (300°F).

Line a cupcake tray with paper liners.

Prepare a hot water bath by placing the cupcake tray inside a larger baking dish with hot water halfway up the sides (this prevents cracking and helps the cakes rise evenly).

2. Melt & Mix Base:

In a heatproof bowl, melt cream cheese, butter, and milk together over a double boiler or in short bursts in the microwave until smooth. Let cool slightly.

Whisk in egg yolks, sifted flour, and cornstarch until smooth and lump-free. Add vanilla or lemon zest if using.

3. Whip Egg Whites:

In a clean, dry bowl, beat egg whites with cream of tartar or lemon juice until foamy.

Gradually add sugar and beat until soft to medium peaks form (not stiff).

4. Combine Gently:

Fold the egg white mixture gently into the yolk batter in 3 batches, using a spatula. Don’t overmix — keep it airy!

5. Bake:

Fill each cupcake liner about ¾ full.

Bake in the preheated oven using the water bath method for 25–30 minutes, or until just set and slightly golden on top.

6. Cool Gradually:

Let cupcakes cool in the oven with the door slightly open for 10 minutes to prevent collapsing.

Cool completely on a wire rack. Dust with powdered sugar before serving if desired.

✅ Tips:

Don’t skip the water bath — it’s key to the fluffy, moist texture.

Room-temperature eggs and cream cheese make a smoother batter.

Store in the fridge for up to 3 days. Serve chilled or at room temp.