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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe (Light, Soft & Easy) - Tender, Cloud-Like Treats

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp (30 g) unsalted butter
  • 1/4 cup (60 ml) milk
  • 3 large eggs, separated, room temperature
  • 1/4 cup (30 g) cake flour (or 1:1 swap of all-purpose plus 1 tsp cornstarch)
  • 1 tbsp (8 g) cornstarch
  • 1/4 cup (50 g) granulated sugar, divided (2 tbsp for yolk batter, 2 tbsp for meringue)
  • 1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1 tsp lemon zest (optional but lovely)

Method
 

  1. Prep the pan: Line a 12-cup muffin tin with cupcake liners. Preheat oven to 300°F (150°C). Place the rack in the lower-middle.
  2. Warm the dairy: In a small saucepan over low heat, melt cream cheese, butter, and milk together, whisking until smooth. Do not let it simmer. Remove from heat and cool 5 minutes.
  3. Make the yolk base: In a bowl, whisk the egg yolks, vanilla, salt, lemon zest, and 2 tbsp sugar until slightly pale. Slowly whisk in the warm cream cheese mixture.
  4. Add dry ingredients: Sift in cake flour and cornstarch. Whisk gently until just smooth. The batter should be silky with no lumps.
  5. Whip the egg whites: In a clean bowl, beat egg whites with cream of tartar to soft peaks. Gradually add the remaining 2 tbsp sugar and beat to medium-soft peaks—shiny with tips that gently curl.
  6. Fold with care: Add one-third of the meringue to the yolk batter and fold to lighten. Add the rest in two additions, folding gently with a spatula until no streaks remain.
  7. Fill the cups: Divide batter among liners, filling each about 80–85% full. Tap the pan once to release large bubbles.
  8. Bake low and slow: Bake at 300°F (150°C) for 18–22 minutes until the tops are set, lightly golden, and spring back when touched. They may rise and slightly dome; that’s fine.
  9. Cool gradually: Turn off the oven, crack the door, and let cupcakes sit for 5 minutes. Then remove to a rack. Let cool fully to room temperature; they’ll settle into a gentle, fluffy top.
  10. Serve: Enjoy plain, or dust with powdered sugar, add a dollop of whipped cream, or top with fresh berries.