Description
Delicate Japanese cotton cheesecake cupcakes with a cloudlike texture and subtle flavors of lemon and vanilla, ideal for any gathering or elegant finish to a meal.
Ingredients
Scale
- 8 oz (227 g) cream cheese, softened
- 1/2 cup (120 ml) milk
- 1/4 cup (50 g) granulated sugar
- 3 large eggs, separated
- 1/4 cup (30 g) all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
- 1/4 cup (30 g) powdered sugar
Instructions
- Preheat the oven to 320°F (160°C) and line a cupcake pan with liners.
- In a saucepan, combine cream cheese, milk, and granulated sugar over low heat until melted and smooth.
- Remove from heat and let it cool slightly.
- Stir in the egg yolks, flour, and lemon juice until well combined.
- In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and whisk until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture until no streaks remain.
- Divide the batter into the cupcake liners.
- Bake in a water bath for about 25–30 minutes or until set and lightly golden.
- Let cool before removing from the pan.
- Serve chilled and enjoy the soft and fluffy texture!
Notes
These cupcakes are best enjoyed chilled. Make sure to properly fold the meringue to maintain the cupcakes’ light texture. For variations, consider adding matcha or chocolate.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 185
- Sugar: 12g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 100mg