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Japanese Cotton Cheesecake Cupcakes

Fluffy and airy Japanese Cotton Cheesecake Cupcakes that melt in your mouth, combining the delights of cheesecake and souffle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 6 ounces cream cheese, softened Ensure cream cheese is at room temperature.
  • 1/4 cup unsalted butter, softened Make sure it is room temperature.
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup milk
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar
Topping
  • to taste powdered sugar for dusting For serving.

Method
 

Preparation
  1. Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  3. Gradually add granulated sugar, then mix in flour and cornstarch until well combined.
  4. Stir in milk and egg yolks one at a time until smooth.
Whipping Egg Whites
  1. In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.
  2. Gently fold the egg whites into the cream cheese mixture in three parts.
Baking
  1. Divide the batter among the prepared cupcake liners.
  2. Bake for 20-25 minutes, or until golden and a toothpick comes out clean.
  3. Remove from oven and let cool. Dust with powdered sugar before serving.

Notes

Store in an airtight container in the fridge for up to three days or freeze for up to a month. Thaw in the fridge before serving.