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Fluffy Japanese Cotton Cheesecake Cupcakes

Light as air, melt-in-your-mouth perfection!

If you’ve ever dreamed of a dessert that blends the richness of cheesecake with the delicate texture of a soufflé, look no further. These Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect bite-sized version of the beloved Japanese cotton cheesecake. Soft, airy, and just the right amount of sweet, these cupcakes are an elegant treat for tea time, special occasions, or simply to satisfy your dessert cravings.

What Makes These Cupcakes So Special?

Japanese cotton cheesecake is known for its pillowy texture and light tanginess. By turning them into cupcakes, you get all the same flavor and fluffiness in a convenient, individual size. Plus, they bake faster and look absolutely adorable — perfect for sharing (or not!).

Ingredients

Cream Cheese Mixture:

140g (5 oz) cream cheese, softened
40g (3 tbsp) unsalted butter, softened
50ml (3 tbsp + 1 tsp) milk

Egg Mixture:

3 large eggs, separated
45g (4 tbsp) cake flour, sifted
10g (1 tbsp) cornstarch
¼ tsp cream of tartar
60g (5 tbsp) granulated sugar

Instructions

1. Prep and Preheat

Preheat oven to 300°F (150°C).
Line a muffin tin with cupcake liners (use foil liners if baking in a water bath).
Prepare a hot water bath: Place a larger baking pan in the oven and fill with about 1 inch of hot water.

2. Make the Cream Cheese Base

In a heatproof bowl, combine cream cheese, butter, and milk.
Place the bowl over a pot of simmering water (double boiler method) and stir until smooth and fully melted.
Remove from heat and let cool slightly.
Whisk in the egg yolks, one at a time, followed by the sifted cake flour and cornstarch. Mix until smooth.

3. Whip the Egg Whites

In a clean, dry bowl, beat egg whites with cream of tartar until foamy.
Gradually add the sugar and beat until soft peaks form. The meringue should be glossy and hold its shape but still be soft.

4. Combine

Gently fold one-third of the meringue into the cream cheese mixture to lighten it.
Fold in the remaining meringue in two parts using a spatula, being careful not to deflate the batter.

5. Bake

Pour the batter into your lined muffin tin, filling each about ¾ full.
Place the muffin tin inside the preheated water bath.
Bake for 25–30 minutes, then reduce the temperature to 275°F (135°C) and bake for another 10–15 minutes, or until set and lightly golden.
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