Japanese cotton cheesecake cupcakes 

Japanese cotton cheesecake cupcakes are a delicate and airy dessert that combines the smooth, tangy flavor of cream cheese with the light, fluffiness of a soufflé. These cupcakes are known for their soft, cloud-like texture and rich yet not overpowering taste. The cream cheese adds a velvety richness, while the egg whites create an ethereal fluffiness. The combination of sugar and lemon juice provides the perfect balance of sweetness and slight tartness. These cupcakes are a delightful treat for any occasion, whether it's a family gathering, afternoon tea, or just a sweet indulgence. For a lighter version, you can use reduced-fat cream cheese or substitute part of the sugar with a sugar alternative. Best enjoyed fresh, these cupcakes pair wonderfully with a cup of hot tea or coffee.

Ingredients

• 120g cream cheese, softened
  
  

• 40g unsalted butter
  
  

• 60ml whole milk
  
  

• 1/4 teaspoon vanilla extract
  
  

• 4 large eggs, separated
  
  

• 100g granulated sugar
  
  

• 50g cake flour
  
  

• 15g cornstarch
  
  

• 1/4 teaspoon lemon juice
  
  

• Pinch of salt
  
  

Directions

1. Preheat your oven to 160°C (320°F) and line a muffin tin with cupcake liners.
   
   

2. In a medium saucepan, melt the cream cheese, butter, and milk over low heat, stirring constantly until smooth and well-combined. Remove from heat and allow it to cool slightly.
   
   

3. Add vanilla extract to the cream cheese mixture and mix until incorporated.
   
   

4. In a separate bowl, whisk the egg yolks into the cream cheese mixture one at a time, ensuring each is fully incorporated before adding the next.
   
   

5. Sift together the cake flour, cornstarch, and salt, then fold the dry ingredients into the cream cheese mixture.
   
   

6. In a clean bowl, whisk the egg whites with lemon juice until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
   
   

7. Gently fold the whipped egg whites into the cream cheese mixture in three parts. Be careful not to deflate the batter.
   
   

8. Divide the batter evenly between the cupcake liners, filling each about 3/4 full.
   
   

9. Place the muffin tin in a water bath by carefully pouring hot water into a larger baking dish until it reaches halfway up the sides of the cupcake tin.
   
   

10. Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
    
    

11. Turn off the oven, crack the oven door, and let the cupcakes cool for 10 minutes before removing them from the oven.
    
    

12. Allow the cupcakes to cool completely on a wire rack before serving.
    
    

Nutritional Value

• Calories: 120 kcal
  
  

• Protein: 4g
  
  

• Carbohydrates: 12g
  
  

• Fat: 7g
  
  

• Saturated Fat: 4g
  
  

• Cholesterol: 70mg
  
  

• Sodium: 95mg
  
  

• Fiber: 0g
  
  

• Sugars: 8g