Fluffy Japanese Cotton Cheesecake Cupcakes

I’m excited to share my Fluffy Japanese Cotton Cheesecake Cupcakes—a lighter, airier twist on classic cheesecake with an irresistibly soft, cloud-like texture and a delicate sweetness in perfectly portioned cupcake form.

Why I’ll Love This Recipe

I love these cupcakes because they’re melt-in-your-mouth soft yet still rich with that signature cheesecake flavor. They look impressive, but they’re surprisingly simple to make. Plus, the cupcake size makes them ideal for sharing—or for keeping a few all to myself.

Ingredients

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

• Cream cheese, softened

• Unsalted butter, softened

• Whole milk

• Egg yolks

• Cake flour, sifted

• Cornstarch

• Granulated sugar

• Egg whites

• Cream of tartar (optional, for stability)

• Vanilla extract

• Powdered sugar (for dusting, optional)

Directions

1. I preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.

2. In a heatproof bowl over a pot of simmering water, I gently melt the cream cheese, butter, and milk together until smooth.

3. I remove the mixture from the heat, whisk in egg yolks and vanilla, then sift in cake flour and cornstarch, stirring until just combined.

4. In a separate bowl, I beat the egg whites with cream of tartar until foamy, then gradually add sugar, whipping to soft peaks.

5. I fold the meringue gently into the cream cheese mixture in three parts, keeping as much air as possible.

6. I pour the batter into the lined muffin tin, tapping lightly to remove large bubbles.

7. I place the tin in a larger baking pan and pour in hot water halfway up the sides to create a water bath.

8. I bake for 20–25 minutes, then turn off the oven and leave the cupcakes inside for another 10 minutes to prevent shrinking.

9. I cool them completely before dusting lightly with powdered sugar.

Servings and Timing

• Servings: About 12 cupcakes

• Prep time: 20 minutes

• Cook time: 20–25 minutes

• Total time: 40–45 minutes

Variations

• I sometimes add lemon zest for a citrusy aroma.

• I swirl in a little raspberry or strawberry jam before baking for a fruity surprise.

• I use matcha powder in the batter for a Japanese tea flavor twist.

• I top with whipped cream and fresh berries for a decorative finish.

Storage/Reheating

I store the cupcakes in an airtight container in the refrigerator for up to 3 days. They taste best chilled but can be left at room temperature for 10–15 minutes before serving for a softer texture. I don’t reheat them, as they’re meant to be enjoyed cool.

FAQs

What makes these cupcakes so fluffy?

The whipped egg whites folded gently into the batter create a light, airy texture.

Do I really need the water bath?

Yes—it keeps the temperature gentle and prevents the cupcakes from cracking or drying out.

Can I make them ahead of time?

Yes—I often bake them a day ahead and store them chilled until serving.

Can I freeze these cupcakes?

Yes—they freeze well if wrapped tightly, and I thaw them overnight in the fridge before serving.

What’s the best way to prevent shrinking?

I avoid over-mixing, bake at a low temperature, and let them cool gradually in the oven with the door slightly open.

Conclusion

I love making Fluffy Japanese Cotton Cheesecake Cupcakes because they deliver all the joy of cheesecake in a lighter, cloud-like bite. They’re elegant, satisfying, and always a hit at gatherings—or as a quiet treat for myself.