I still remember the first time I made these Japanese Cotton Cheesecake Cupcakes. I was experimenting with different cheesecake textures, searching for something lighter, something that would melt on the tongue like a cloud. Then I stumbled upon the Japanese version, often called cotton cheesecake for its soft, airy crumb. After some tweaking, I decided to bake them into cupcakes instead of a large cake—and it was a game-changer. They turned out so delicate, pillowy, and subtly sweet—almost like cheesecake meets soufflé. From that moment on, they became one of my favorite go-to recipes, especially when I want to impress guests with something unique yet simple.
These cupcakes are a must-try because they combine the richness of cheesecake with the feather-light texture of a soufflé. You’ll love how they gently jiggle when they come out of the oven and how effortlessly they disappear in just a few bites. Whether you’re making them for a brunch spread, a tea-time treat, or a dessert buffet, they never disappoint. I always get asked for the recipe, and I’ve learned to bake a double batch because one tray is never enough.
One of the things I truly appreciate about these cheesecake cupcakes is how versatile they are. You can serve them plain, dust them with powdered sugar, or top them with fresh berries, whipped cream, or a spoonful of fruit compote. Want to make them more decadent? Swirl in a bit of matcha, cocoa, or even citrus zest into the batter. They adapt beautifully to flavor variations, making them perfect for every season or occasion.
Despite their elegant texture, these cupcakes are surprisingly affordable to make. The ingredients are humble and accessible—nothing fancy or hard to find. And since the portions are cupcake-sized, you won’t need any springform pans or water baths like with traditional cheesecakes. A muffin tin and cupcake liners are all it takes. No extra effort—just big results.
Ingredients for the Recipe:
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250g cream cheese, softened
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50g unsalted butter
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100ml whole milk
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60g cake flour (or all-purpose flour sifted twice)
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20g cornstarch
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1/4 tsp salt
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6 large eggs, separated
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100g granulated sugar
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1 tbsp lemon juice
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1/2 tsp cream of tartar (or lemon juice as substitute)
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Powdered sugar, for dusting (optional)
How to Prepare Fluffy Japanese Cotton Cheesecake Cupcakes
Preparing these Japanese Cotton Cheesecake Cupcakes may seem intricate at first, but once you break it down, you’ll see how straightforward and rewarding the process is. The secret to their fluffy texture lies in carefully beating the egg whites to a perfect meringue and gently folding it into the cream cheese batter. Follow my step-by-step instructions to achieve that signature lightness every time.
Step 1: Prepare your ingredients and equipment
Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners. Make sure the cream cheese and butter are softened to room temperature to ensure a smooth batter. Separate the egg whites and yolks carefully, placing them in two clean, dry bowls.
Step 2: Make the cream cheese batter
In a medium saucepan over low heat, combine the cream cheese, butter, and milk. Stir continuously until everything melts and the mixture is smooth. Remove from heat and let it cool slightly.
Once cooled, sift together the cake flour, cornstarch, and salt. Gradually add this dry mixture into the cream cheese blend, stirring until fully incorporated without lumps.
Step 3: Add the egg yolks and lemon juice
Beat the egg yolks lightly, then add them into the batter along with the lemon juice. Mix gently to combine. The batter should be smooth and slightly thick.
Step 4: Whip the egg whites
Using an electric mixer, whisk the egg whites with cream of tartar until frothy. Gradually add the granulated sugar in three parts, continuing to whip until stiff peaks form. The meringue should be glossy and hold a firm shape.
Step 5: Fold the meringue into the batter
Add about one-third of the meringue into the cream cheese batter. Fold carefully with a spatula using gentle, sweeping motions to lighten the batter. Then, fold in the remaining meringue in two additions, making sure not to deflate the mixture. This folding step is essential to keep the batter airy and fluffy.
Step 6: Fill the cupcake liners
Spoon the batter evenly into the cupcake liners, filling each about 3/4 full. Tap the pan lightly on the counter to remove any large air bubbles.
Step 7: Bake the cupcakes
Place the muffin tin in the oven. Bake for 25 to 30 minutes until the cupcakes are lightly golden and spring back gently when touched. Avoid opening the oven door during baking to prevent collapse.
Step 8: Cool and serve
Remove the cupcakes from the oven and allow them to cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
These cupcakes are quick and easy to prepare once you get the hang of folding the meringue. The process can be customized by adding flavors like vanilla extract, matcha powder, or citrus zest into the cream cheese mixture before folding. They are incredibly popular for parties and gatherings because they look impressive but taste even better.
With simple ingredients and minimal fuss, you’ll find this recipe becoming a staple in your baking repertoire. Plus, they keep well when stored in the fridge, making them a perfect make-ahead dessert or snack.
PrintFluffy Japanese Cotton Cheesecake Cupcakes You Must Try
These delicate Japanese Cotton Cheesecake Cupcakes combine the richness of cream cheese with a light, airy soufflé-like texture. Perfect as a refined dessert or an elegant snack, they are simple to make and customizable to suit various tastes.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 60g cake flour (or sifted all-purpose flour)
- 20g cornstarch
- 1/4 tsp salt
- 6 large eggs, separated
- 100g granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp cream of tartar (or lemon juice)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Soften cream cheese and butter to room temperature. Separate eggs.
- In a saucepan over low heat, melt cream cheese, butter, and milk together, stirring until smooth. Cool slightly.
- Sift cake flour, cornstarch, and salt. Gradually mix into cream cheese mixture until smooth.
- Lightly beat egg yolks; add to batter along with lemon juice. Stir gently.
- In a clean bowl, whisk egg whites and cream of tartar until frothy. Gradually add sugar while whisking until stiff peaks form.
- Fold one-third of the meringue into the batter gently. Fold in remaining meringue carefully to preserve airiness.
- Fill cupcake liners about 3/4 full. Tap pan gently to release air bubbles.
- Bake 25–30 minutes until lightly golden and springy to the touch. Avoid opening the oven while baking.
- Cool in tin 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar if desired.
Notes
Use cake flour for a lighter crumb, or sift all-purpose flour twice as a substitute.
Folding the meringue carefully is critical to maintain fluffiness.
Avoid sudden temperature changes or opening the oven door during baking to prevent shrinking.
Customize with matcha, cocoa, or citrus zest by folding into batter before adding meringue.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, you can substitute all-purpose flour, but for a lighter texture, sift it twice before measuring. Cake flour helps create the delicate crumb, but all-purpose works fine if cake flour isn’t available.
Q: How important is it to beat the egg whites to stiff peaks?
A: It’s crucial. The fluffy texture comes from the meringue. Under-beating results in dense cupcakes, while over-beating can cause the meringue to break down. Aim for glossy, stiff peaks that hold shape.
Q: Can I make these cupcakes ahead of time?
A: Absolutely. Store them in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.
Q: Are these cupcakes gluten-free?
A: The traditional recipe uses wheat flour, so they’re not gluten-free. You can try substituting with gluten-free flour blends, but results may vary.
Q: Can I freeze the cupcakes?
A: Yes, freeze them in an airtight container for up to one month. Thaw overnight in the fridge, then warm gently to restore softness.
Q: Why do the cupcakes sometimes shrink after baking?
A: Shrinking can happen if the oven temperature is too high or if you open the oven door during baking. Also, folding the meringue too vigorously can deflate the batter, causing collapse.
Q: Can I add flavors to the batter?
A: Yes! Vanilla, lemon zest, matcha, or cocoa powder can be folded into the batter before adding the meringue for customized flavors.