Fluffy Japanese Cotton Cheesecake Cupcakes
These fluffy Japanese cotton cheesecake cupcakes are irresistibly light, airy, and mildly sweet — like a cloud you can bite into! Perfect for a delicate dessert or afternoon treat, they combine the creaminess of cheesecake with the soft bounce of a soufflé. Baked in cupcake form, they’re easy to portion and ideal for sharing (or not!).
Equipment
- Muffin tin or cupcake tray
- Cupcake liners
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Sifter
- Cooling rack
- Oven
Ingredients
- 200 g cream cheese softened
- 50 g unsalted butter
- 100 ml milk
- 4 large eggs separated
- 60 g cake flour or sifted all-purpose flour
- 20 g cornstarch
- 1/4 tsp cream of tartar optional
- 70 g sugar divided
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 150°C (300°F). Line a muffin tray with cupcake liners.
- Melt cream cheese, butter, and milk over a double boiler or low heat until smooth. Let cool slightly.
- In a bowl, whisk egg yolks into the cooled cheese mixture. Sift in flour and cornstarch; mix until smooth.
- In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to soft peaks.
- Gently fold meringue into yolk mixture in 3 batches, keeping as much air as possible.
- Fill cupcake liners about 80% full. Place muffin tray into a larger pan and add hot water to the outer pan (water bath).
- Bake for 25–30 minutes until the tops are golden and set.
- Turn off oven, crack the door open, and let cupcakes cool slowly to prevent shrinking.
- Dust with powdered sugar and serve chilled or at room temperature.
Notes
For best texture, use room temperature ingredients.
Cream of tartar helps stabilize the meringue but can be omitted.
Avoid opening the oven while baking to prevent collapse.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.
Delicious with fresh berries, whipped cream, or a drizzle of honey.