Fluffy Japanese Cotton Cheesecake Cupcakes

Ingredients

For the Cheesecake Batter:

• 4 oz (120g) cream cheese, softened
• 1/4 cup (60ml) whole milk
• 1/4 cup (50g) unsalted butter
• 3 large eggs, separated

• 1/4 cup (50g) granulated sugar (for egg whites)
• 2 tbsp (25g) granulated sugar (for yolks mixture)

• 1/2 cup (65g) cake flour (or sifted all-purpose flour)
• 1 tbsp cornstarch
• 1/4 tsp cream of tartar or lemon juice

Optional Topping:

• Powdered sugar or fruit preserves

Instructions

1. Prepare the Batter:

• Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.

• Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.

• Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.

1. Whip the Egg Whites:

• In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.

1. Combine:

• Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.

1. Bake:

• Divide the batter evenly among the cupcake liners, filling them about 80% full.

• Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.

• Bake for 25-30 minutes, or until the tops are golden and set.

1. Cool:

• Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

1. Serve:

• Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.

Tips for Perfect Japanese Cotton Cheesecake Cupcakes

1. Room Temperature Ingredients:

• Ensure the cream cheese, eggs, and milk are at room temperature for a smooth batter.

1. Don’t Overmix:

• Fold the egg whites gently into the batter to maintain the airy texture. Overmixing can deflate the batter.

1. Water Bath:

• The water bath is crucial for even baking and preventing cracks. Make sure the water is hot when you add it to the tray.

1. Avoid Overbaking:

• Bake until the tops are golden and set, but the center should still have a slight jiggle. Overbaking can make the cupcakes dense.

1. Cool Gradually:

• Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from collapsing.

1. Use Cake Flour:

• Cake flour gives the cupcakes a lighter texture. If using all-purpose flour, sift it twice to mimic the lightness of cake flour.

Variations

1. Matcha Cotton Cheesecake Cupcakes:

• Add 1-2 tablespoons matcha powder to the batter for a vibrant green color and earthy flavor.

1. Chocolate Cotton Cheesecake Cupcakes:

• Add 2 tablespoons cocoa powder to the batter for a chocolatey twist.

1. Citrus Cotton Cheesecake Cupcakes:

• Add zest of 1 lemon or orange to the batter for a refreshing citrus flavor.

1. Berry Swirl Cupcakes:

• Swirl 1-2 tablespoons berry jam or fresh berry puree into the batter before baking.

1. Cheesecake with a Crust:

• Add a small amount of crushed graham cracker crumbs to the bottom of each cupcake liner before adding the batter.

1. Vanilla Bean Cotton Cheesecake Cupcakes:

• Add the seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste to the batter for a rich vanilla flavor.

1. Coffee-Flavored Cupcakes:

• Add 1 teaspoon instant espresso powder to the batter for a subtle coffee flavor.

How to Store

1. Room Temperature:

• Store the cupcakes in an airtight container at room temperature for up to 1 day.

1. Refrigerating:

• For longer storage, refrigerate the cupcakes in an airtight container for up to 3 days. Let them come to room temperature before serving.

1. Freezing:

• Wrap the cupcakes individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month.

• Thawing: Thaw in the fridge overnight or at room temperature for a few hours before serving.

Serving Suggestions

• Dust with powdered sugar for a simple, elegant finish.

• Top with fresh berries, fruit preserves, or a dollop of whipped cream.

• Serve with a cup of green tea, coffee, or hot chocolate for a delightful pairing.

These Japanese Cotton Cheesecake Cupcakes are a light, fluffy, and irresistible treat! Let me know if you’d like more tips or variations.