Fluffy Japanese Cotton Cheesecake Cupcakes: 8-Ingredient Cloud-Like Dream
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy cheesecake cupcakes with a soft, cloud-like texture baked gently in a water bath.
Ingredients
8 ounces cream cheese
2 tablespoons unsalted butter
¼ cup milk
3 large eggs separated
½ cup cake flour
1 tablespoon cornstarch
¼ cup granulated sugar
1 teaspoon vanilla extract
Powdered sugar optional for dusting
Instructions
-
Preheat oven to 320°F and line muffin tin.
-
Melt cream cheese, butter, and milk until smooth.
-
Whisk in egg yolks and vanilla.
-
Fold in sifted flour and cornstarch.
-
Beat egg whites with sugar to soft peaks.
-
Gently fold egg whites into batter.
-
Fill cupcake liners.
-
Bake in water bath 25 to 30 minutes.
-
Cool gradually before serving.
Notes
Use room temperature ingredients.
Do not overmix egg whites.
Store refrigerated up to three days.