Fluffy Japanese Cotton Cheesecake Cupcakes

I love making these Fluffy Japanese Cotton Cheesecake Cupcakes when I want a dessert that feels light, airy, and delicately sweet. They have a soft, cloud-like texture that melts in my mouth, somewhere between a cheesecake and a sponge cake. I enjoy how elegant and delicate they look, yet they are surprisingly simple to prepare at home.

Why You’ll Love This Recipe

I love how incredibly soft and jiggly these cupcakes turn out. I get a rich cheesecake flavor without the heaviness of traditional cheesecake. I also appreciate that they are lightly sweet, which makes them perfect for pairing with tea or coffee. The individual cupcake portions make them easy to serve, and I find them ideal for gatherings or when I just want a perfectly portioned treat.

Ingredients

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter

• 1/3 cup milk

• 3 large eggs, separated

• 1/2 cup granulated sugar (divided)

• 1/2 cup cake flour

• 1 tablespoon cornstarch

• 1/4 teaspoon salt

• 1/4 teaspoon cream of tartar (optional)

• 1/2 teaspoon vanilla extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners. I also prepare a larger baking pan for a water bath.

2. In a heatproof bowl set over simmering water, I melt the cream cheese, butter, and milk together, stirring until smooth. I remove it from heat and let it cool slightly.

3. I whisk in the egg yolks and vanilla extract until fully combined.

4. I sift in the cake flour, cornstarch, and salt, then gently mix until the batter is smooth and lump-free.

5. In a separate clean bowl, I beat the egg whites with cream of tartar until foamy. I gradually add the sugar and continue beating until soft peaks form.

6. I gently fold the whipped egg whites into the batter in batches, being careful not to deflate the mixture.

7. I divide the batter evenly among the cupcake liners.

8. I place the muffin tin into the larger pan and carefully pour hot water into the outer pan to create a water bath.

9. I bake for about 20–25 minutes, then reduce the temperature to 300°F (150°C) and bake for another 10–15 minutes until set but still slightly jiggly in the center.

10. I turn off the oven and let the cupcakes cool inside with the door slightly open to prevent sudden shrinking.

Servings and timing

I usually get about 10–12 cupcakes from this recipe.

Preparation time: 20 minutes
Baking time: 30–40 minutes
Cooling time: 20 minutes
Total time: about 1 hour 20 minutes

Variations

I sometimes add a little lemon zest for a bright citrus note. If I want a chocolate version, I fold in a tablespoon of cocoa powder into the batter. I also enjoy dusting the tops lightly with powdered sugar before serving. For a fruity touch, I like topping them with fresh berries or a small spoonful of fruit compote.

storage/reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 days. I prefer letting them sit at room temperature for about 15 minutes before serving so the texture becomes soft and fluffy again. I avoid microwaving them too long, since that can affect their delicate structure.

FAQs

Why did my cupcakes shrink after baking?

I find that sudden temperature changes can cause shrinking, so I let them cool gradually in the oven with the door slightly open.

Do I have to use a water bath?

I strongly recommend using a water bath because it helps create the moist environment needed for the soft, cotton-like texture.

Can I make these without cake flour?

If I do not have cake flour, I substitute all-purpose flour and replace one tablespoon per cup with cornstarch to keep the texture light.

How do I know when they are done?

I look for a set surface with a slight jiggle in the center. Overbaking can make them less soft.

Can I freeze these cupcakes?

I can freeze them in an airtight container for up to 1 month. I thaw them in the refrigerator overnight before serving.

Conclusion

I find these Fluffy Japanese Cotton Cheesecake Cupcakes to be a beautiful balance between light sponge cake and creamy cheesecake. Their airy texture and delicate sweetness make them one of my favorite desserts to prepare when I want something elegant yet comforting. I enjoy serving them chilled or slightly at room temperature, and they always feel like a special treat.

Fluffy Japanese Cotton Cheesecake Cupcakes

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Light, airy, and delicately sweet, these Fluffy Japanese Cotton Cheesecake Cupcakes have a cloud-like texture that melts in your mouth. Combining the richness of cheesecake with the softness of sponge cake, they make an elegant yet surprisingly simple dessert.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10–12 cupcakes
• Category: Dessert
• Method: Baking (Water Bath)
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter
• 1/3 cup (80ml) milk
• 3 large eggs, separated
• 1/2 cup (100g) granulated sugar, divided
• 1/2 cup (60g) cake flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar (optional)
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners and prepare a larger baking pan for a water bath.
2. In a heatproof bowl set over simmering water, melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and cool slightly.
3. Whisk in the egg yolks and vanilla extract until fully incorporated.
4. Sift in the cake flour, cornstarch, and salt. Mix gently until smooth and lump-free.
5. In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
6. Gently fold the whipped egg whites into the batter in batches, being careful not to deflate the mixture.
7. Divide the batter evenly among the cupcake liners.
8. Place the muffin tin into the larger pan and carefully pour hot water into the outer pan to create a water bath.
9. Bake for 20–25 minutes, then reduce the temperature to 300°F (150°C) and bake for another 10–15 minutes until set but slightly jiggly in the center.
10. Turn off the oven and let the cupcakes cool inside with the door slightly open to prevent shrinking.

Notes

• Cooling gradually in the oven helps prevent shrinking or cracking.
• Using a water bath ensures a moist environment for the signature cotton-soft texture.
• Add lemon zest for a citrus twist or cocoa powder for a chocolate variation.
• Dust with powdered sugar or top with fresh berries before serving.
• Store in the refrigerator for up to 3 days and let sit at room temperature before serving.
• Freeze for up to 1 month and thaw overnight in the refrigerator.

Nutrition

• Serving Size: 1 cupcake
• Calories: 150 kcal
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 70 mg