Japanese Cotton Cheesecake Cupcakes 6 Ingredients Easy Delicious
By Imani Walsh
Prep
20 min
Cook
25 min
Total
45 min
Servings
12
Level
Medium
These Japanese-style cotton cheesecake cupcakes take 45 minutes from prep to cooling and can be baked in a 12-cup muffin tin to serve easily․ Baking instructions include a water bath․ The cupcakes are finished when the tops are golden and the centers are still jiggly․
I add room-temperature eggs and cream cheese before baking․ I bring egg yolks to room temperature before adding them․ The hardest part of making this recipe for me is preparing meringue․ Softly beaten meringue droops over the beaters․ Firmly beaten meringue interferes with mixing and collapsing other ingredients․
The roasting pan is used to hold the water bath․ The muffin cups should be filled three-quarters of the way with batter‚ and the roasting pan should be filled halfway with hot water․ I leave the cakes in the turned-off oven for 5 minutes after baking and another 10 minutes in the roasting pan before transferring them to a rack․
Top cooled cupcakes with confectioners' sugar or other toppings‚ including fresh fruit‚ if desired․ Serve warm cupcakes for a softer texture or cold cupcakes for a richer texture․ Tea is a good beverage to serve with cold cupcakes․
Why you'll love this recipe
- The cakes are sold whole in the tin and not cut for serving․
- Basic baking supplies are needed to make the batter․ You do not need any special tools other than a muffin tin and a deep baking pan․
- The water bath helps keep the tops of the cakes moist and prevents cracking․
- You can bake these cupcakes ahead of time and keep them in the refrigerator․
- One batch makes 12 cupcakes․ Many small desserts can be served together․
- Powdered sugar and berries are toppings that can be served without another topping or sauce․
Ingredients
- •4 oz cream cheese (115 g, softened)
- •2 tablespoons unsalted butter
- •¼ cup whole milk (60 ml)
- •3 large eggs (separated)
- •½ teaspoon vanilla extract
- •½ teaspoon lemon juice
- •¼ cup cake flour (30 g, or use twice-sifted all-purpose flour)
- •1 tablespoon cornstarch
- •¼ cup granulated sugar (50 g)
- •powdered sugar (optional, for dusting)
- •fresh berries (optional, for garnish)
- •hot water (for the water bath)
Instructions
- 1
Preheat the oven to 320°F (160°C). Line a muffin tin with 12 paper cupcake liners and set it inside a deep roasting pan.
- 2
Melt the cream cheese, butter, and milk in a small saucepan over low heat, stirring constantly until smooth. Let the mixture cool slightly.
- 3
Whisk the egg yolks, vanilla extract, and lemon juice in a mixing bowl. Slowly whisk in the cooled cream cheese mixture until uniform.
- 4
Sift in the cake flour and cornstarch, then gently whisk until the batter is smooth and free of lumps.
- 5
Beat the egg whites in a clean, dry bowl on medium speed until foamy. Gradually add the sugar and beat until soft peaks form.
- 6
Fold one-third of the meringue into the yolk batter. Fold in the remaining meringue in two batches.
- 7
Spoon the batter into the liners, filling each about three-quarters full. Pour hot water into the roasting pan until it reaches halfway up the muffin tin. Bake for 20–25 minutes, until the tops are golden and the cakes slightly jiggle.
- 8
Turn off the oven and crack the door open. Leave the cupcakes inside for 5 minutes, then cool them in the pan for another 10 minutes before transferring them to a rack.
- 9
Dust with powdered sugar or top with fresh berries. Serve warm or chilled.
FAQ
Nutrition (per serving)
Calories
140
Protein
4g
Fat
9g
Carbs
10g
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