Fluffy Japanese Cotton Cheesecake Cupcakes
These delightful cupcakes combine the lightness of a soufflé with the richness of a cheesecake, creating a melt-in-your-mouth dessert perfect for family gatherings.
Ingredients
Main Ingredients
- 8 ounces Cream Cheese, softened Ensure it's at room temperature for easy mixing.
- 1/4 cup Butter, unsalted, softened Also at room temperature.
- 3/4 cup Granulated Sugar
- 1/2 cup Milk, whole or preferred alternative
- 1/2 cup All-Purpose Flour
- 2 tablespoons Cornstarch
- 4 large Eggs, separated Use fresh eggs for better volume.
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract Make sure it’s Halal-compliant.
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 320°F (160°C). Prepare a cupcake pan by lining it with paper liners or greasing it lightly.
- In a mixing bowl, beat the softened cream cheese until smooth. Then add the butter and continue mixing until well combined.
- Add the granulated sugar and beat until dissolved. Gradually incorporate the milk, followed by the separated egg yolks, one at a time. Stir in the vanilla extract.
- In another bowl, sift together the all-purpose flour, cornstarch, and baking powder. Gradually add this mixture to the wet ingredients and mix until just combined.
- In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter in three additions.
- Spoon the batter into the cupcake liners, filling them about 3/4 full.
Baking
- Bake in the preheated oven for 25-30 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them onto a wire rack.
Notes
To achieve the ultimate Fluffy Japanese Cotton Cheesecake Cupcakes, ensure all ingredients are at room temperature for smoother mixing. Gently fold the egg whites to maintain fluffiness and calibrate your oven temperature for accuracy.