Description
Looking for the best Japanese cotton cheesecake cupcakes? These quick and easy mini cheesecakes are fluffy light and so simple! Perfect for easy dessert ideas or healthy baked treats with just the right sweetness for any event or party!
Ingredients
Scale
- 100g cream cheese
- 40ml milk
- 30g unsalted butter
- 2 eggs (separated)
- 30g cake flour
- 10g cornstarch
- 50g sugar
- 1/2 tsp lemon juice
- 1/4 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 300°F (150°C). Line muffin tin with paper liners and prepare a water bath.
- Melt cream cheese, milk, and butter over double boiler until smooth. Cool slightly.
- Whisk in egg yolks and vanilla. Sift in cake flour and cornstarch. Mix until combined.
- Beat egg whites with lemon juice to soft peaks. Gradually add sugar and beat to stiff peaks.
- Fold 1/3 of meringue into yolk batter then gently fold in remaining meringue until smooth.
- Divide batter into liners. Place muffin tin in water bath and bake for 25–30 minutes.
- Cool in pan 10 minutes. Transfer to rack and dust with powdered sugar when cooled.
Notes
- Strain yolk mixture for an ultra-smooth batter.
- Don’t open oven during baking to avoid collapse.
- Chill before serving for best texture.
- Add citrus zest for a fresh twist.
- Wrap and freeze extras for later treats.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg