Description
Light and airy Japanese Cotton Cheesecake Cupcakes feature a rich cream cheese base and a fluffy meringue, perfect for a comforting treat any time.
Ingredients
For the cupcake batter
- 8 oz cream cheese, softened (Use full-fat for best texture.)
- 0.5 cup milk (Room temperature preferred.)
- 0.25 cup sugar (Granulated sugar.)
- 3 large eggs, separated (Separate yolks and whites.)
- 0.5 cup all-purpose flour (Sifted for better texture.)
- 0.5 teaspoon lemon juice (Adds subtle flavor.)
- 0.25 teaspoon salt (Enhances sweetness.)
For the meringue
- 0.5 cup heavy cream (For whipping.)
- 0.25 cup powdered sugar (For stabilizing the whipped cream.)
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a saucepan over low heat, melt the cream cheese and milk together, stirring until smooth; remove from heat.
- In a bowl, whisk together egg yolks and sugar until pale. Add the melted cream cheese mixture and stir to combine.
- Sift in the flour, lemon juice, and salt; mix until smooth.
Meringue Preparation
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add sugar, continuing to beat until stiff peaks form.
Combining and Baking
- Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared cupcake liners, filling them about 3/4 full.
- Bake for 15-20 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Whip heavy cream with powdered sugar until soft peaks form; serve dolloped on top of each cupcake.
Notes
Cupcakes can be served with whipped cream, fresh berries, or jam. Store leftovers in an airtight container in the fridge for up to three days. For freezing, wrap each cooled cupcake in plastic wrap and place in a freezer bag.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: Japanese