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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.

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

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

Find it online: https://recipesbyliza.com/fluffy-japanese-cotton-cheesecake-cupcakes/