Ingredients:
For the Cupcakes:
- 1 (8 oz) package cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1/2 cup whole milk
- 1/2 cup all-purpose flour (sifted)
- 1/4 cup cornstarch
- 4 large eggs (separated into yolks and whites)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar (for egg whites)
- A pinch of salt
Instructions:
1.
Prepare the baking pan:
- Preheat your oven to 320°F (160°C).
- Line a cupcake pan with cupcake liners. You should get about 12 cupcakes from this recipe.
2.
Prepare the cream cheese mixture:
- In a heatproof bowl, combine the cream cheese and butter.
- Place the bowl over a double boiler or heatproof bowl over a pot of simmering water, stirring occasionally until the cream cheese and butter melt together and become smooth.
- Once melted, remove from heat and add the milk. Stir until fully combined.
- Add the sifted flour and cornstarch, mixing until smooth.
- Add egg yolks one at a time, stirring well after each addition. Then stir in the vanilla extract. Set aside.
3.
Prepare the egg whites:
- In a separate, clean bowl, beat the egg whites with a pinch of salt and cream of tartar until stiff peaks form. Gradually add the granulated sugar as you continue to beat the egg whites. This process will make them glossy and firm.
4.
Combine the mixtures:
- Gently fold the beaten egg whites into the cream cheese mixture. Be careful not to deflate the egg whites too much—use a spatula and fold until just combined. The batter should be light and airy.
5.
Fill the cupcake liners:
- Spoon the batter into the cupcake liners, filling them about 2/3 of the way full. Be sure to gently tap the tray on the counter to remove air bubbles.
6.
Bake:
- Bake the cupcakes in the preheated oven for 20-25 minutes or until the tops are golden brown and slightly puffed up.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7.
Cool and serve:
- Once baked, allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve them warm or at room temperature. They will be soft, fluffy, and melt-in-your-mouth delicious!
Optional Toppings:
- You can dust the tops with powdered sugar for a little extra sweetness or serve with a side of fresh fruit like berries!
These Fluffy Japanese Cotton Cheesecake Cupcakes are perfect for a light dessert, and their soft, airy texture is sure to impress! Enjoy!