Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes are a charming and delicate twist on traditional cheesecake. These individual treats are soft, airy, and subtly sweet with a melt-in-your-mouth texture. Their light, soufflé-like interior and cloud-like appearance make them a standout dessert for any occasion.

Why You’ll Love This Recipe

• Cloud-like Texture: Light, airy, and tender—like a cheesecake-soufflé hybrid.
• Perfectly Portioned: Baked as cupcakes for easy serving and sharing.
• Elegant but Simple: Looks fancy, yet made from basic ingredients.
• Less Sweet: A great option for those who prefer lighter desserts.
• Great Make-Ahead Dessert: They taste even better chilled the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 125g cream cheese (about ½ cup), softened
• 30g unsalted butter (about 2 tablespoons)
• 60ml whole milk (about ¼ cup)
• 3 large eggs, separated
• ¼ cup granulated sugar, divided
• ¼ cup cake flour (or sifted all-purpose flour)
• 1 tablespoon cornstarch
• ¼ teaspoon cream of tartar
• Powdered sugar, for dusting (optional)

Directions

this recipe

1. Preheat oven to 300°F (150°C). Line a muffin tin with paper cupcake liners.
2. In a heatproof bowl over a pot of simmering water (double boiler), melt cream cheese, butter, and milk together. Stir until smooth. Remove from heat and let cool slightly.
3. Whisk egg yolks into the cream cheese mixture one at a time. Sift in cake flour and cornstarch and mix gently until smooth.
4. In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks form.
5. Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.
6. Fill each cupcake liner about ¾ full with the batter.
7. Place the muffin tin into a larger pan filled with hot water to create a water bath.
8. Bake for 20–25 minutes or until the tops are slightly golden and a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack. The cupcakes may shrink slightly as they cool.
10. Dust with powdered sugar before serving if desired.

Servings and Timing

• Servings: 10–12 cupcakes
• Preparation Time: 20 minutes
• Baking Time: 25 minutes
• Total Time: 45 minutes

Variations

• Lemon Zest: Add lemon zest for a citrusy aroma and flavor.
• Matcha: Mix 1 teaspoon of matcha powder into the batter for a green tea version.
• Chocolate Swirl: Drop in a teaspoon of melted chocolate and swirl before baking.
• Mini Cheesecakes: Add a cookie base to the bottom of each liner for a more traditional cheesecake feel.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge.
• Reheating: Best enjoyed cold or at room temperature. If desired, gently warm in the microwave for 10–15 seconds.

FAQs

Why did my cupcakes deflate?

They may shrink slightly after cooling, which is normal. Major deflation could be due to overmixing or underbaking.

Can I make these without a water bath?

The water bath is essential for even baking and preventing cracking. Without it, the texture may be drier and more dense.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the richest texture and flavor.

How do I make them more flavorful?

Try adding vanilla extract, citrus zest, or even almond extract for variation.

Are they supposed to be jiggly?

Yes, they’ll have a slight jiggle when done, but they should not be liquidy in the center.

What can I top them with?

Fresh berries, whipped cream, powdered sugar, or a light fruit glaze all work beautifully.

Can I use all-purpose flour?

Yes, but sift it well or use cake flour for the softest texture.

Why are my cupcakes browning too much?

Check your oven temperature and consider placing a sheet of foil loosely on top during the last 5–10 minutes of baking.

Can I make these in advance?

Absolutely—they hold up well in the fridge and can be made a day ahead.

Are these gluten-free?

Not as written, but you can use a gluten-free flour blend in place of the flour and cornstarch.

Conclusion

Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful dessert that brings elegance and simplicity together in every bite. With their gentle sweetness, airy texture, and beautiful presentation, they’re sure to impress at any gathering or become your go-to treat when you’re craving something light and delicious.

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