Fluffy Japanese Cotton Cheesecake Cupcakes (Print)
Delicate Japanese cheesecake cupcakes with a fluffy, airy crumb and subtle sweetness in every bite.
# Ingredients:
→ Main
01 -
225 g cream cheese
02 -
100 g granulated sugar
03 -
60 ml whole milk
04 -
60 g unsalted butter
05 -
3 large eggs, separated
06 -
65 g all-purpose flour
07 -
1.5 g salt
08 -
2.5 ml vanilla extract
# Steps:
01 -
Preheat the oven to 160°C. Line a 12-cup muffin tin with cupcake liners.
02 -
In a mixing bowl, beat the cream cheese, sugar, milk, and unsalted butter until the mixture is smooth and homogeneous.
03 -
Incorporate the egg yolks one at a time, mixing well after each addition, then blend in vanilla extract.
04 -
In a separate clean bowl, whisk the egg whites until soft peaks form.
05 -
Gently fold the whipped egg whites into the cream cheese mixture, maintaining the light texture.
06 -
Gradually sift in the flour and salt, folding carefully until just combined. Do not overmix.
07 -
Portion the batter evenly into the prepared liners, filling each about two-thirds full.
08 -
Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
09 -
Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For enhanced aroma, add a little fresh lemon zest to the batter.
02 -
Serve these cupcakes the same day for optimal texture and flavor.
03 -
Garnish with lightly whipped cream or seasonal fruit for an elegant finish.