Cotton Cheesecake Cupcakes

Prepare the Batter:

Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.

Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.

Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.

Whip the Egg Whites:

In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.

Combine:

Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.

Bake:

Divide the batter evenly among the cupcake liners, filling them about 80% full.

Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.

Bake for 25-30 minutes, or until the tops are golden and set.

Cool:

Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Serve:

Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.

Tips for Perfect Japanese Cotton Cheesecake Cupcakes

Room Temperature Ingredients:

Ensure the cream cheese, eggs, and milk are at room temperature for a smooth batter.

Don’t Overmix:

Fold the egg whites gently into the batter to maintain the airy texture. Overmixing can deflate the batter.

Water Bath:

The water bath is crucial for even baking and preventing cracks. Make sure the water is hot when you add it to the tray.

Avoid Overbaking:

Bake until the tops are golden and set, but the center should still have a slight jiggle. Overbaking can make the cupcakes dense.

Cool Gradually:

Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from collapsing.

Use Cake Flour:

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