Name: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 oz cream cheese, softened; ¼ cup unsalted butter, softened; ½ cup whole milk; ½ cup granulated sugar; 4 large eggs, separated; 1 tbsp lemon juice (optional); ½ cup all-purpose flour; ¼ cup cornstarch; ¼ tsp salt; 1 tsp vanilla extract; Powdered sugar, for dusting (optional)

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These fluffy Japanese cotton cheesecake cupcakes are soft, light, and delightfully jiggly. I love their cloud-like texture and how they bring the flavor of a full cheesecake into a delicate, individual serving. Perfect with a cup of tea or coffee, they make for an elegant yet comforting treat.

Fluffy Japanese Cotton Cheesecake Cupcakes

Why You’ll Love This Recipe

I adore these cupcakes for their melt-in-your-mouth feel and subtle sweetness. They’re a lighter version of traditional cheesecake, making them perfect when I want something indulgent but not too rich. They bake beautifully, with golden tops and a pillowy interior that feels like a bite of heaven.

ingredients

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

8 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup whole milk
½ cup granulated sugar
4 large eggs, separated
1 tablespoon lemon juice (optional)
½ cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
Powdered sugar (for dusting, optional)

directions

I preheat the oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners or grease and flour each cup.

In a medium saucepan over low to medium heat, I combine the cream cheese, butter, and whole milk. I stir occasionally until everything is melted and smooth, then remove it from the heat and let it cool to room temperature.

In a separate bowl, I whisk together the flour, cornstarch, and salt.

In a large bowl, I whisk the egg yolks, granulated sugar, and lemon juice (if using) until smooth and pale. I slowly pour in the cooled cream cheese mixture while whisking continuously.

Next, I sift in the dry ingredients and mix gently until everything is combined.

In another clean bowl, I beat the egg whites with a mixer on medium-high speed until soft peaks form. I gradually add 2 tablespoons of granulated sugar and continue beating until stiff peaks form.

I fold a third of the whipped egg whites into the batter to lighten it, then gently fold in the rest, being careful not to deflate the batter.

I pour the batter into the muffin cups, filling each about ¾ full. I gently tap the muffin tin to remove air bubbles.

I bake the cupcakes for 20 to 25 minutes until the tops are golden brown and slightly puffed. They may rise and then deflate slightly, which is normal.

After baking, I let them cool in the tin for 5 minutes, then transfer them to a wire rack. Once cooled, I dust them with powdered sugar if I want a finishing touch.

Servings and timing

This recipe makes 12 cupcakes. It takes about 20 minutes to prep and 25 minutes to bake, totaling 45 minutes.

Variations

I sometimes add a bit of lemon zest or extra vanilla for more flavor. These are also great with a dollop of whipped cream, fresh berries, or a drizzle of fruit sauce. For a subtle twist, I’ve tried swapping cornstarch with the same amount of flour when I’m out—it works just fine.

storage/reheating

I keep the cupcakes in an airtight container in the fridge for up to 3 days. They taste best fresh but are still soft and enjoyable after chilling. I let them sit at room temperature for a bit before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake them the night before and keep them chilled until ready to serve.

Can I freeze Japanese cotton cheesecake cupcakes?

I don’t usually recommend freezing them as it changes the texture, but they can be frozen if tightly wrapped and thawed gently.

Why do my cupcakes deflate after baking?

It’s normal for them to sink a little as they cool. Overmixing or underbaking can cause them to deflate more.

What does folding egg whites mean?

It means gently incorporating the whipped egg whites into the batter using a spatula in a lifting-and-turning motion to keep the mixture airy.

Can I use low-fat cream cheese?

I prefer full-fat cream cheese for the best texture, but low-fat can work in a pinch.

How do I know when the cupcakes are done?

I look for a golden top and a slight jiggle in the center—they should be set but still light.

What can I substitute for cornstarch?

I use an equal amount of flour if I don’t have cornstarch.

Can I flavor the batter differently?

Yes, I sometimes add matcha, cocoa powder, or citrus zest for variety.

Why are my cupcakes dense instead of fluffy?

This might happen if I overmix the batter or don’t whip the egg whites to stiff peaks.

Do I need a water bath?

Not for cupcakes, but for a full-sized cotton cheesecake, I usually use one to maintain moisture.

Conclusion

These fluffy Japanese cotton cheesecake cupcakes are the perfect combination of light, creamy, and delicious. I enjoy making them for special occasions or a cozy afternoon treat. They’re simple to prepare and always leave me wanting just one more bite.

Alice