Fluffy Japanese Cotton Cheesecake Cupcakes

When I want something soft, light, and a little magical, I make these Fluffy Japanese Cotton Cheesecake Cupcakes. They have the dreamy texture of a soufflé, the flavor of a classic cheesecake, and the convenience of a cupcake. Each bite melts in my mouth—airy, just sweet enough, and incredibly satisfying without feeling heavy.

Why I Love This Recipe

I love how delicate and unique these cupcakes are. They’re lighter than regular cheesecake, thanks to whipped egg whites folded into the batter, and they bake up into the softest, fluffiest treats. I also love that I can serve them individually—no slicing or messy plating required. They’re perfect for tea time, special occasions, or just when I want a little something sweet and elegant.

Ingredients

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

• Cream cheese

• Whole milk

• Unsalted butter

• Egg yolks

• Cake flour

• Cornstarch

• Lemon juice or vanilla extract

• Egg whites

• Granulated sugar

• A pinch of salt

Directions

1. I start by preheating the oven and lining a muffin tin with cupcake liners. I also prepare a water bath—placing the muffin tin into a larger baking pan filled halfway with hot water.

2. In a saucepan over low heat, I melt the cream cheese, milk, and butter until smooth. Then I let it cool slightly.

3. Once cooled, I whisk in the egg yolks, followed by the sifted cake flour and cornstarch. I add a splash of lemon juice or vanilla to enhance the flavor.

4. In a separate bowl, I beat the egg whites with sugar and a pinch of salt until soft peaks form. I fold this meringue gently into the cream cheese mixture to keep the batter airy.

5. I pour the batter into the lined muffin tin and tap it lightly to remove air bubbles.

6. I bake the cupcakes in the water bath until they’re puffed, just barely golden, and set—about 25–30 minutes.

7. After baking, I let them cool in the oven with the door slightly ajar to prevent them from collapsing.

Servings and Timing

This recipe makes about 10–12 cupcakes. It takes me about 25 minutes to prep and 30 minutes to bake, plus some cooling time.

Variations

• I add citrus zest (like lemon or yuzu) to the batter for a fresh, bright twist.

• For extra indulgence, I top each cupcake with a spoonful of fruit compote or berry sauce.

• Sometimes I dust them with powdered sugar or add a tiny dollop of whipped cream just before serving.

• I’ve also used matcha powder in the batter for a green tea flavor that pairs beautifully with the cheesecake base.

• A chocolate swirl version is amazing—I just fold in a little melted chocolate before baking.

Storage/Reheating

I store these cupcakes in an airtight container in the fridge for up to 3 days. They taste best chilled or at room temperature. If I want them slightly warm, I let them sit out for 10–15 minutes or microwave for just a few seconds—any longer and the texture gets too soft.

FAQs

Why do I need a water bath?

The water bath helps the cupcakes bake gently and evenly. It prevents cracking and helps create that fluffy, smooth texture.

Can I use all-purpose flour instead of cake flour?

I prefer cake flour because it makes the texture more delicate, but I’ve used a mix of all-purpose flour and cornstarch as a substitute and it worked well.

Why did my cupcakes deflate?

A little shrinkage is normal, but if they deflate too much, it’s usually from overmixing or baking at too high a temperature. I cool them gradually to help them hold their shape.

Can I make these ahead?

Yes, I often make them the night before. I store them in the fridge and bring them out just before serving. They actually taste even better after chilling.

Can I freeze them?

I can freeze them for up to 1 month. I wrap each one tightly and thaw in the fridge overnight. The texture changes slightly but they’re still delicious.

Conclusion

These Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect combination of light, creamy, and subtly sweet. I love how impressive they look and how easy they are to serve. Whether I’m making them for a celebration or just a quiet afternoon treat, they always bring a little joy to my kitchen.

Fluffy Japanese Cotton Cheesecake Cupcakes

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• Author: Mary
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes (plus cooling)
• Yield: 10–12 cupcakes
• Category: Dessert
• Method: Baked (Water Bath)
• Cuisine: Japanese
• Diet: Vegetarian

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Description

These Fluffy Japanese Cotton Cheesecake Cupcakes are soft, airy, and lightly sweet with a melt-in-your-mouth texture. Made with whipped egg whites and a gentle water bath, they deliver the delicate elegance of Japanese soufflé cheesecake in perfect individual portions.

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Ingredients

• 6 oz cream cheese
• 1/4 cup whole milk
• 2 tbsp unsalted butter
• 3 egg yolks
• 1/4 cup cake flour
• 2 tbsp cornstarch
• 1 tsp lemon juice or 1/2 tsp vanilla extract
• 3 egg whites
• 1/4 cup granulated sugar
• Pinch of salt
• Optional toppings: powdered sugar, whipped cream, fruit compote

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Instructions

1. Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners. Prepare a water bath by placing the muffin tin in a larger baking dish filled halfway with hot water.

2. In a saucepan over low heat, melt cream cheese, milk, and butter. Stir until smooth. Let cool slightly.

3. Whisk in egg yolks, followed by sifted cake flour and cornstarch. Add lemon juice or vanilla extract.

4. In a separate bowl, beat egg whites with sugar and salt until soft peaks form.

5. Gently fold the meringue into the cream cheese mixture in batches to keep the batter light.

6. Pour into prepared liners, tapping gently to release air bubbles.

7. Bake in water bath for 25–30 minutes until set and lightly golden.

8. Cool in oven with door slightly ajar to prevent collapse. Chill before serving.

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Notes

• Add citrus zest or matcha powder for flavor variations.
• Swirl in melted chocolate for a marbled version.
• Dust with powdered sugar or top with whipped cream and berries before serving.
• Use all-purpose flour + cornstarch if cake flour isn’t available (2 tbsp cornstarch + rest all-purpose to make 1/4 cup).