If you’re a fan of light, airy desserts that feel like a cloud on your palate, then Japanese Cotton Cheesecake Cupcakes are exactly what you need. These delightful treats are a mini version of the iconic Japanese cheesecake, boasting a fluffy texture with just the right hint of sweetness. They’re perfect for tea parties, dessert tables, or just a sweet indulgence for yourself.
Japanese Cotton Cheesecake Cupcakes are as enchanting to eat as they are to make. With their delicate sweetness and pillowy texture, they’ll quickly become a favorite in your dessert repertoire. So, grab your apron and give this recipe a try—you’re in for a treat!
Here’s everything you need to know to make these irresistible cupcakes.
Ingredients:
For the Batter:
4 oz (115 g) cream cheese, softened
1/4 cup (60 ml) whole milk
2 tbsp unsalted butter, softened
1/4 cup (30 g) all-purpose flour, sifted
1 tbsp cornstarch, sifted
3 large eggs, separated
1/4 cup (50 g) granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
Optional Toppings:
Powdered sugar for dusting
Fresh berries or fruit compote
