Name: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Cream CheeseUse full-fat, block-style cream cheese at room temperature for the best melting consistency and richness.; Unsalted ButterProvides the necessary richness and helps create the smooth emulsion base when gently heated with the cheese.; MilkWhole milk is recommended for optimal moisture and flavor, helping to keep the cupcakes soft and tender.; Cake FlourLow-protein cake flour is essential; it minimizes gluten development, which is critical for that signature light, fluffy structure.; Egg YolksUsed in the base mixture, they add flavor, richness, and help emulsify the fats, giving the batter a beautiful color.; Egg WhitesThe backbone of the dessert; they must be cold and separated perfectly, ensuring they whip into a voluminous meringue.; Granulated SugarNeeded primarily for stabilizing the meringue, where it helps the egg whites hold their structure without collapsing during baking.; Vanilla Bean PasteUse a high-quality vanilla bean paste to enhance the delicate flavor profile without overpowering the cheese.; Lemon Juice or Apple Cider VinegarA tiny splash added to the egg whites helps stabilize the meringue, allowing it to reach soft peaks quickly.

Description

Experience clouds in cupcake form! Our Japanese Cotton Cheesecake relies on a precise milk/butter emulsion base and light, airy meringue mastery. Achieve the ultimate wobbly, delicate texture.

Ingredients

Cream CheeseUse full-fat, block-style cream cheese at room temperature for the best melting consistency and richness.
Unsalted ButterProvides the necessary richness and helps create the smooth emulsion base when gently heated with the cheese.
MilkWhole milk is recommended for optimal moisture and flavor, helping to keep the cupcakes soft and tender.
Cake FlourLow-protein cake flour is essential; it minimizes gluten development, which is critical for that signature light, fluffy structure.
Egg YolksUsed in the base mixture, they add flavor, richness, and help emulsify the fats, giving the batter a beautiful color.
Egg WhitesThe backbone of the dessert; they must be cold and separated perfectly, ensuring they whip into a voluminous meringue.
Granulated SugarNeeded primarily for stabilizing the meringue, where it helps the egg whites hold their structure without collapsing during baking.
Vanilla Bean PasteUse a high-quality vanilla bean paste to enhance the delicate flavor profile without overpowering the cheese.
Lemon Juice or Apple Cider VinegarA tiny splash added to the egg whites helps stabilize the meringue, allowing it to reach soft peaks quickly.

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Instructions

Step 1: Prepare the Equipment and Emulsion Base
Step 2: Create the Perfect Meringue
Step 3: Folding the Cotton Batter
Step 4: Bake in the Water Bath
Step 5: The Two-Stage Baking Process

Notes

Store uneaten cupcakes immediately in an airtight container in the refrigerator for up to 3 days, and let them warm slightly toward room temperature before serving to maximize fluffiness.
These are designed to be enjoyed cold or at room temperature, but if you prefer a warm bite, microwave a single cupcake for a maximum of 15 seconds to avoid drying out the delicate crumb.
For a delightful finish, serve these airy cupcakes dusted lightly with powdered sugar or alongside a dollop of unsweetened whipped cream and fresh mixed berries.
Chef's Tip: Use hot, but never boiling, water in your bain-marie (water bath) during baking; the gentle steam is essential for preventing cracks and achieving that signature, melt-in-your-mouth 'cotton' texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cupcake (approx. 65g)
Calories: 185
Sodium: 140mg
Fat: 13g
Saturated Fat: 7.5g
Trans Fat: 0g
Protein: 12g