Japanese Cotton Cheesecake Cupcakes (Print-Friendly Version)
# What You'll Need:
→ Batter
01 -
1/2 teaspoon vanilla extract
02 -
1/4 teaspoon salt
03 -
1/2 cup all-purpose flour
04 -
3 large eggs, separated
05 -
1/4 cup unsalted butter, melted
06 -
1/4 cup whole milk
07 -
1/2 cup granulated sugar
08 -
1 cup cream cheese, make sure it’s soft
# Step-by-Step Directions:
01 -
Once baking’s done, let the cupcakes chill out in the muffin tin for about 10 minutes. Then move 'em over to a wire rack so they cool off totally.
02 -
Toss the tin in the oven and bake for around 20 to 25 minutes. You’re aiming for tops that look just a little golden. Check with a toothpick—if it comes out clean, you’re good.
03 -
Fill up each cupcake liner about 2/3 full of batter. No need to be exact—just don’t overfill or you’ll end up with a mess.
04 -
Sift in the flour and salt slowly while you fold gently. Take it easy so the batter stays puffy, not flat.
05 -
Now, take those whipped egg whites and carefully fold them in with the cream cheese mixture. Don't overmix—just go until it’s mixed together.
06 -
In another bowl, beat the egg whites until you see soft peaks that hold their shape but still look a bit glossy.
07 -
Drop the egg yolks in one by one into your smooth cream cheese mixture, stirring well each time.
08 -
Grab your mixing bowl and beat cream cheese, sugar, milk, and melted butter together. Keep going until it turns out super smooth—no lumps.
09 -
Crank your oven to 320°F (160°C). Set out 12 cupcake liners in a regular muffin tin.
# Helpful Notes:
01 -
A bit of lemon zest will really brighten up the batter.
02 -
Top with some whipped cream or fresh berries if you want a little extra kick.
03 -
They taste best day one. If you’ve got leftovers, pop 'em in an airtight box and finish within two days.