Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are irresistibly light and airy, melting in your mouth with a delicate, creamy texture. Perfectly balanced with a hint of lemon and a subtle sweetness, these cupcakes are baked in a water bath to achieve their iconic soft and moist crumb. Served with fresh fruit, whipped cream, and a drizzle of chocolate sauce, they are an elegant treat perfect for any special occasion or dessert craving.
Ingredients
Scale
Main Ingredients
- 5 large eggs, room temperature
- 1/4 tsp cream of tartar
- 1/2 cup sugar, divided
- 8 oz cream cheese, room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, room temperature
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 Tbsp corn starch
For Serving
- Fresh fruit (e.g., berries)
- Whipped cream
- Chocolate sauce
Instructions
- Prepare Ingredients: Start by bringing your cream cheese and butter to room temperature for about 2 hours, and your eggs for about 1 hour. Room temperature ingredients are essential for a smooth batter!
- Preheat Oven: Preheat your oven to 315°F (157°C) and prepare a cupcake pan with liners. If you have a water bath setup, fill a larger pan halfway with water and place it on the lowest rack of the oven.
- Separate Eggs: Carefully separate the 5 large eggs, placing the whites in a mixing bowl and the yolks in another bowl. This allows you to whip the egg whites to a perfect fluff.
- Whip Egg Whites: Using a mixer, beat the egg whites on low speed for about 30 seconds. Gradually increase to medium-low until foamy, then add cream of tartar to stabilize. Finally, beat on medium-high speed until soft peaks form (about 3 minutes), gradually adding 1/4 cup of sugar while beating.
- Mix Batter: In a separate bowl, combine the cream cheese and low-fat milk, mixing on low speed until smooth (about 2-3 minutes). Then, add the softened butter, remaining 1/4 cup sugar, and lemon juice; beat for another minute.
- Combine Dry Ingredients: Sift together all-purpose flour and corn starch, then add to the cream cheese mixture. Mix for about a minute until just combined, and then add the yolks. Mix for an additional minute.
- Strain Batter: To ensure a silky consistency, strain the batter through a fine sieve into a large bowl, discarding any lumps.
- Fold in Egg Whites: Gently fold 1/3 of the whipped egg whites into the batter to lighten it. Add another 1/3 and repeat the folding process. Finally, carefully fold in the remaining egg whites until fully incorporated, being mindful not to deflate the mixture.
- Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling them about 2/3 full. Gently drop the pan onto the counter a few times to release air bubbles.
- Bake: Place the cupcake pan in the water bath (if using) and bake for about 25-30 minutes. You may want to check for doneness toward the end. Cupcakes are done when they are golden and a toothpick inserted comes out clean.
- Cool Down: Once baked, turn off the oven and leave the door slightly ajar for about 10-15 minutes. This helps prevent the cupcakes from shrinking.
- Chill and Serve: Remove the cupcakes from the pan and let them cool completely at room temperature before serving with fresh fruit, whipped cream, and a drizzle of chocolate sauce.
Notes
- Room temperature ingredients are key to preventing lumps and ensuring a smooth batter.
- Using a water bath creates a gentle heat that prevents cracking and drying.
- Be gentle when folding the egg whites to keep the batter airy and light.
- Check for doneness with a toothpick; if it comes out clean, the cupcakes are ready.
- Chilling before serving enhances texture and flavor.
