Description
These Japanese cotton cheesecake cupcakes are light-as-air, delicately sweet, and irresistibly fluffy. With a soufflé-like texture and creamy tang, they’re an elegant dessert perfect for tea time, parties, or a special treat at home.
Ingredients
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8 oz cream cheese, softened
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¼ cup unsalted butter, softened
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½ cup whole milk
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½ cup granulated sugar (divided)
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4 large eggs, separated
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1 tbsp lemon juice (optional)
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½ cup all-purpose flour
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¼ cup cornstarch
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¼ tsp salt
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1 tsp vanilla extract
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Powdered sugar, for dusting (optional)
Instructions
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Preheat oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners.
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Gently heat cream cheese, butter, and milk in a saucepan over low heat. Stir until smooth, then cool to room temperature.
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In a small bowl, whisk flour, cornstarch, and salt.
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Beat egg yolks with half the sugar and lemon juice until pale. Whisk in cooled cheese mixture, then sift in dry ingredients. Stir until smooth.
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In a clean bowl, beat egg whites to soft peaks. Gradually add remaining sugar and beat to stiff peaks.
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Fold one-third of the meringue into the batter to lighten, then gently fold in the rest.
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Fill liners ¾ full, tap to release air bubbles, and bake 20–25 minutes until golden and just set.
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Cool in pan 5 minutes, transfer to a wire rack, and dust with powdered sugar if desired.
Notes
Use room temperature ingredients for a smoother texture.
Be gentle when folding the meringue to keep the batter airy.
Avoid overbaking—look for lightly golden tops and springiness.
For even lift and fewer cracks, place a pan of water on the oven rack below (water bath effect).
Chill before serving for an ultra-melt-in-your-mouth experience.
Store in an airtight container in the fridge for up to 4 days or freeze individually wrapped for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese