Fluffy Japanese Cotton Cheesecake Cupcakes (Print-Friendly Format)

Airy, delicate cotton cheesecake cupcakes with a melt-in-your-mouth texture—ideal for those who love unique sweets.

# Required Ingredients:

→ Base Mixture

01 - 225 grams cream cheese, room temperature
02 - 100 grams granulated sugar
03 - 60 millilitres whole milk
04 - 60 grams unsalted butter, softened
05 - 3 large eggs, separated
06 - 65 grams all-purpose flour
07 - 1/4 teaspoon fine salt
08 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 160°C and line a standard muffin tin with 12 cupcake liners.
02 - In a large mixing bowl, beat cream cheese, sugar, milk, and butter until the mixture is completely smooth and lump-free.
03 - Incorporate egg yolks one at a time into the cream cheese mixture, blending well after each addition.
04 - In a separate clean bowl, whisk egg whites until soft peaks form.
05 - Gently fold the beaten egg whites into the cream cheese mixture in three additions, maintaining the airy texture.
06 - Sift flour and salt over the batter, then carefully fold until just combined. Avoid overmixing.
07 - Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
08 - Bake in the preheated oven for 20 to 25 minutes, or until tops are lightly golden and a toothpick inserted in the centre comes out clean.
09 - Allow cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Additional Information:

01 - For enhanced aroma, lemon zest may be added to the batter.
02 - Store in an airtight container at room temperature for up to 2 days; best enjoyed the day they are made.
03 - Pair with lightly whipped cream or fresh fruit for contrasting textures and flavours.

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