Easy Japanese Cotton Cheesecake Cupcakes for an Impressive Dessert
Soft, airy, and lightly sweet, these Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect mini desserts with a melt-in-your-mouth texture and a hint of citrus and vanilla.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 cupcakes 1x
Ingredients
6 oz cream cheese, softened
2 tbsp unsalted butter
1/3 cup whole milk
3 large eggs, separated
1/4 cup granulated sugar
1/4 cup cake flour
1 tbsp cornstarch
1 tsp lemon juice
1/2 tsp lemon zest
1/2 tsp vanilla extract
1/8 tsp salt
Instructions
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Preheat oven to 300°F (150°C). Line a muffin tin with paper liners and prepare a water bath by placing a tray of hot water on the bottom oven rack.
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In a bowl over simmering water, melt cream cheese, butter, and milk. Stir until smooth, then remove from heat.
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Whisk in egg yolks, vanilla, lemon juice, and zest. Sift in flour and cornstarch; mix until smooth.
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In another bowl, beat egg whites until foamy. Gradually add sugar and beat to stiff peaks.
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Fold one-third of the meringue into the batter. Gently fold in the rest.
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Spoon batter into cupcake liners, nearly full. Tap tray gently to remove air bubbles.
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Bake for 25–30 minutes until golden and slightly wobbly in the center.
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Cool in oven with door ajar for 10–15 minutes, then cool fully at room temperature.
Notes
Store chilled for up to 3 days. Freeze tightly wrapped for up to 1 month.