These fluffy Japanese cotton cheesecake cupcakes bring the delicate, cloud-like texture of Japanese cheesecake into a perfect individual portion. Combining a silky cream cheese base with softly whipped egg whites, these cupcakes rise beautifully and stay light and airy, offering a melt-in-your-mouth experience that feels both elegant and comforting.
Perfect for celebrations, afternoon tea, or as a refined dessert after dinner, they deliver a subtle sweetness and delicate flavor that’s pleasing to all ages. Their unique texture is achieved through gentle folding and careful baking, making them a standout treat that’s surprisingly simple to make at home.
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Saucepan or small pot
- Electric mixer or whisk
- Sifter
- Cooling rack
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 3 large eggs, separated
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
- Optional: lemon juice for a subtle tang
Instructions
- Preheat the oven to 320°F (160°C) and prepare a 12-cup muffin tin with cupcake liners.
- In a small saucepan, melt together the softened cream cheese, milk, and butter over very low heat, stirring until smooth; remove from heat and let cool.
- In a bowl, sift together the flour, cornstarch, and salt.
- In a large bowl, whisk the egg yolks, half of the granulated sugar, vanilla extract, and optional lemon juice until pale and creamy; gradually mix in the cooled cream cheese mixture.
- Gently fold the sifted dry ingredients into the wet mixture until just combined.
- In a clean bowl, beat the egg whites until foamy; gradually add the remaining sugar and continue beating until stiff peaks form.
- Fold about one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20–30 minutes or until the tops are lightly golden and the centers are set.
- Let the cupcakes cool in the tin for about 10 minutes, then transfer to a cooling rack; dust with powdered sugar before serving if desired.
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 20–30 minutes
- Total Time: 45–50 minutes
- Servings: 12 cupcakes
- Cuisine: Japanese-inspired
- Course: Dessert
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to maintain the soft, airy texture.
What not to do
Do not overheat the cream cheese mixture — rapid heat can alter texture.
Do not overbeaten egg whites — stiff peaks should form without becoming dry.
Do not overmix the batter after folding in egg whites — maintain as much air as possible.
Tips & Variations
Use cake flour for an even softer crumb.
Swap some milk for citrus zest (lemon or orange) for bright flavor.
Add a touch of matcha powder to the dry mix for a green tea twist.
Serve with fresh berries or a light fruit coulis for contrast.
Approximate Nutrition
(per cupcake estimate)
- Calories: ~150
- Fat: ~7 g
- Protein: ~3 g
- Carbohydrates: ~20 g
- Sugar: ~10 g
- Fiber: ~0.5 g
Fluffy Japanese cotton cheesecake cupcakes
Ingredients
Method
- Preheat the oven to 320°F (160°C) and prepare a 12-cup muffin tin with cupcake liners.
- In a small saucepan, melt together the softened cream cheese, milk, and butter over very low heat, stirring until smooth; remove from heat and let cool.
- In a bowl, sift together the flour, cornstarch, and salt.
- In a large bowl, whisk the egg yolks, half of the granulated sugar, vanilla extract, and optional lemon juice until pale and creamy; gradually mix in the cooled cream cheese mixture.
- Gently fold the sifted dry ingredients into the wet mixture until just combined.
- In a clean bowl, beat the egg whites until foamy; gradually add the remaining sugar and continue beating until stiff peaks form.
- Fold about one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20–30 minutes or until the tops are lightly golden and the centers are set.
- Let the cupcakes cool in the tin for about 10 minutes, then transfer to a cooling rack; dust with powdered sugar before serving if desired.
Notes
- Fat: ~7 g
- Protein: ~3 g
- Carbohydrates: ~20 g
- Sugar: ~10 g
- Fiber: ~0.5 g
Conclusion
These fluffy Japanese cotton cheesecake cupcakes are a wonderful dessert for anyone who loves airy, delicate sweets. Their melt-in-your-mouth texture and subtle sweetness make them feel special without being overly rich, and they’re a delightful way to turn simple ingredients into a memorable treat.
FAQs
Why are Japanese cotton cheesecake cupcakes so light?
They’re light because whipped egg whites are folded into the batter, creating tiny air pockets that give the cupcakes their signature cloud-like texture.
Can I make these gluten-free?
Yes — substitute all-purpose flour with a gluten-free flour blend designed for baking.
Can I freeze these cupcakes?
Yes — cool completely, wrap individually, and freeze for up to 1 month; thaw in the fridge.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives a richer, more stable texture.
Do I need to bake in a water bath?
For extra moist, crack-free tops, you can place the cupcake tin in a larger pan with hot water — but it’s optional.
