I love this recipe because it takes the elegance of a Japanese cotton cheesecake and makes it incredibly easy to serve. The cupcakes are light yet creamy, with a subtle sweetness that pairs beautifully with tea or coffee. They’re also versatile enough for any occasion—from afternoon treats to festive desserts. The texture is what wins me over every time: tender, pillowy, and perfectly balanced between airy and rich.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Batter 1/2 cup cream cheese 1/4 cup unsalted butter 1/2 cup milk 1/2 cup granulated sugar 3 large eggs, separated 1/2 cup all-purpose flour 1 tbsp cornstarch 1/4 tsp cream of tartar powdered sugar for dusting
Directions
I start by preheating my oven to 320°F (160°C) and lining a muffin tin with paper cupcake liners. In a mixing bowl, I whisk together the cream cheese, butter, and milk until the mixture becomes silky smooth and creamy.
Next, I whisk in the egg yolks and granulated sugar until fully combined and slightly thickened. I then sift in the all-purpose flour and cornstarch to ensure the batter stays lump-free and smooth.
In a separate clean bowl, I beat the egg whites with cream of tartar until stiff peaks form. This step is key for creating that soft, airy texture. I gently fold the egg whites into the cream cheese mixture in small batches, being careful not to deflate the batter.
Once combined, I fill each cupcake liner about three-quarters full. I bake them for 18–20 minutes, until the tops are lightly golden and the cupcakes feel set but still soft to the touch. I let them cool completely in the tin before dusting with powdered sugar for an elegant finish.
Servings and Timing
This recipe makes 12 cupcakes. The prep time is about 20 minutes, baking takes another 20 minutes, and total time comes to around 40 minutes. Each cupcake has approximately 120 calories, making them a light, guilt-free indulgence.
Variations
I like to switch things up depending on my mood. Sometimes I add a hint of lemon zest or vanilla extract to the batter for a subtle flavor twist. For a fruitier version, I top them with a dollop of whipped cream and fresh berries. When I want a more decadent treat, I swirl a bit of melted chocolate into the batter before baking. I’ve also tried replacing part of the milk with coconut milk for a tropical touch—it’s absolutely delicious.
Storage/Reheating
I store these cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, I let them sit at room temperature for about 15 minutes so they regain their soft texture. If I want to enjoy them warm, I reheat them in the microwave for about 10 seconds. These cupcakes also freeze beautifully—just wrap them individually and thaw before serving.
FAQs
Why did my cupcakes shrink after baking?
They may have cooled too quickly. I let them cool slowly in the oven with the door slightly open to prevent shrinkage.
Can I use low-fat cream cheese?
Yes, but I prefer full-fat cream cheese for a richer flavor and creamier texture.
How do I know when they’re done baking?
They should be lightly golden on top and spring back when gently pressed in the center.
Can I bake these in a water bath?
Yes, baking in a water bath helps keep them moist and prevents cracking, though it’s optional for cupcakes.
Can I make them gluten-free?
I use a gluten-free all-purpose flour blend, and they turn out just as fluffy.
What’s the best way to get smooth batter?
I make sure all ingredients are at room temperature before mixing, which keeps the batter silky.
Can I add flavorings to the batter?
Absolutely. I sometimes add vanilla, almond extract, or citrus zest for extra aroma.
Why are my cupcakes dense instead of fluffy?
Overmixing the batter or deflating the egg whites can make them heavy, so I fold gently to keep the air inside.
How do I prevent cracks on top?
I bake them at a steady low temperature and avoid opening the oven too soon.
Can I serve them with toppings?
Yes, I love adding whipped cream, fruit, or a drizzle of honey for a lovely presentation.
Conclusion
I adore how these Fluffy Japanese Cotton Cheesecake Cupcakes capture the essence of lightness and sweetness in every bite. They’re delicate, creamy, and irresistibly soft—perfect for when I want a dessert that feels elegant yet comforting. Whether I serve them for guests or enjoy them quietly with tea, these little cheesecakes always bring pure bliss to the table.
Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, airy, and melt-in-your-mouth mini cheesecakes with the signature lightness of a Japanese cotton cheesecake. Perfectly balanced between creamy and fluffy, they make an elegant dessert for any occasion.
Author:Amy
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes
Category:Dessert, Cupcakes
Method:Baking
Cuisine:Japanese
Diet:Vegetarian
Ingredients
1/2 cup Cream Cheese (softened)
1/4 cup Unsalted Butter
1/2 cup Milk
1/2 cup Granulated Sugar
3 large Eggs (separated)
1/2 cup All-Purpose Flour
1 tbsp Cornstarch
1/4 tsp Cream of Tartar
Powdered Sugar (for dusting)
Instructions
Preheat oven to 320°F (160°C) and line a muffin tin with 12 paper cupcake liners.
In a mixing bowl, whisk together cream cheese, butter, and milk until smooth and creamy.
Add egg yolks and granulated sugar, whisking until fully combined and slightly thickened.
Sift in flour and cornstarch, whisking gently until the batter is smooth and lump-free.
In a clean separate bowl, beat egg whites with cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the cream cheese mixture in batches, being careful not to deflate the batter.
Fill each cupcake liner about three-quarters full with the batter.
Bake for 18–20 minutes, or until tops are lightly golden and the cupcakes are set but soft to the touch.
Let cupcakes cool completely in the tin to prevent shrinkage.
Once cooled, dust the tops with powdered sugar before serving.
Notes
Allow cupcakes to cool slowly in the oven with the door slightly open to prevent shrinking.
Use full-fat cream cheese for best flavor and texture.
Add lemon zest or vanilla extract for a flavor twist.
Top with whipped cream and berries for a fruity version.
Bake in a water bath for extra moisture, though optional for cupcakes.
