FLUFFY JAPANESE COTTON CHEESECAKE CUPCAKES
These cupcakes are incredibly light, airy, and soft, with a delicate sweetness and a melt-in-your-mouth texture. They combine the creaminess of cheesecake with the fluffiness of a soufflé. Baking them in cupcake form makes them easier, quicker, and perfectly portioned. The secret lies in the gentle folding of whipped egg whites and the slow, moist baking method known as a water bath, which prevents cracking and gives that signature cotton-soft feel.
INGREDIENTS FOR 6 TO 8 CUPCAKES
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup milk
1/2 cup granulated sugar, divided
3 large eggs, separated
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
A pinch of salt
METHOD
Start by preparing your equipment because the baking style matters. Line a cupcake tray with paper liners. Preheat the oven to 300°F, which is a low and gentle heat. Place a larger baking dish on the lower rack to preheat as well; this will be filled with hot water later to create steam.
In a medium saucepan, add the softened cream cheese, the softened butter, and the milk. Cook it over very low heat. Stir constantly until the mixture becomes smooth and uniform. Remove it from the heat and let it cool slightly so the eggs will not curdle when added.
Once the mixture has cooled, whisk in the egg yolks one at a time. Add half of the sugar, the vanilla extract, the lemon juice, the flour, and the cornstarch. Whisk until the batter is silky, smooth, and lump free. Set this bowl aside.
In a separate clean bowl, add the egg whites and a pinch of salt. Begin beating them on medium speed. When they become foamy, slowly add the remaining sugar while continuing to beat. Whip until you reach medium peaks, which means the tip holds its shape but still slightly bends. Do not overbeat because the batter can deflate later.
Add the whipped egg whites into the cream cheese mixture in three portions. Use a spatula and fold gently from the bottom up, turning the bowl as you go. The goal is to keep the batter airy without patches of egg white.
Divide the batter evenly between the cupcake liners. Tap the tray once to remove large air bubbles but do not overdo it.
Place the cupcake tray on the middle rack. Carefully pour hot water into the preheated larger baking dish on the bottom rack. This steam gently bakes the cupcakes and keeps them moist.
Bake for 25 to 30 minutes at 300°F. When the tops look set and slightly golden, turn off the oven but leave the cupcakes inside for an additional 10 minutes with the door slightly open. This prevents sudden temperature shock.
Remove them from the oven and let them cool completely in their liners. They will shrink slightly as all cotton cheesecakes do, which is normal. Once cooled, you can dust them with powdered sugar or leave them plain. They taste even better after chilling for one hour.
TIPS
Make sure your cream cheese and butter are fully softened before melting so the mixture turns smooth without lumps.
Folding should be gentle to keep the airy texture.
The water bath is the key to preventing cracks, dryness, or rubbery texture.
Do not open the oven door early or the cupcakes may collapse.
If you want, I can also give you variations like matcha, chocolate swirl, lemon zest, or strawberry filling.
