Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese cotton cheesecake cupcakes always remind me of the first time I visited a little café in Tokyo and I stumbled upon these dreamy, cloud-like treats and as soon as I took a bite I fell in love with their impossibly light texture and gentle sweetness and I knew I had to recreate them at home and when I finally did I was amazed at how simple ingredients could transform into something so magical and delicate and every time I make them now I feel like I’m bringing a little piece of that café magic right into my own kitchen.

I adore how these fluffy Japanese cotton cheesecake cupcakes make any day feel special and they’re soft as a pillow with a subtle tang from the cream cheese and a melt-in-your-mouth finish that feels almost too good to be true and I love sharing them with friends and family because they always spark joy and surprise and they’re perfect for an afternoon treat or a light dessert after dinner and they never fail to bring a smile to everyone’s face.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cream cheese — The star ingredient that gives these cupcakes their signature rich yet airy flavor.
• Eggs — Whipped separately to create that light, soufflé-like texture.
• Milk — Helps make the batter smooth and delicate.
• Unsalted butter — Adds richness and softness to the crumb.
• Cake flour — Keeps the texture light and tender.
• Cornstarch — Supports the structure while keeping it airy.
• Sugar — Sweetens the cupcakes just enough without overpowering.
• Lemon juice — Adds a refreshing brightness that balances the richness.
• Vanilla extract — Enhances the overall flavor and warmth.
• Powdered sugar — For dusting on top to give them that pretty, snowy finish.

Tools You’ll Need

• Hand mixer or stand mixer — Essential for whipping the egg whites into stiff peaks.
• Mixing bowls — For separating and mixing the batter components.
• Fine mesh sieve — To sift the flour and cornstarch for an ultra-smooth batter.
• Measuring cups and spoons — For accurate measurements of all ingredients.
• Rubber spatula — Gentle enough for folding the delicate egg whites into the batter.
• Muffin tin — To bake the cupcakes evenly and maintain their shape.
• Cupcake liners — Prevents sticking and makes them easy to serve.
• Oven mitts — To safely handle the hot muffin tin.

Instructions

Step 1

I start by preheating the oven to 300°F and lining a muffin tin with cupcake liners.

Step 2

In a heatproof bowl, I melt the cream cheese, butter, and milk together over a double boiler or in the microwave, stirring until smooth and silky.

Step 3

I let that mixture cool slightly, then whisk in the egg yolks, lemon juice, and vanilla extract until fully combined.

Step 4

I sift in the cake flour and cornstarch, folding gently until the batter is smooth and free of lumps.

Step 5

In a separate clean bowl, I beat the egg whites, gradually adding sugar, until stiff peaks form and the meringue is glossy.

Step 6

I carefully fold the meringue into the cream cheese batter in three additions, making sure to keep as much air as possible for a fluffy result.

Step 7

I divide the batter evenly among the cupcake liners, filling each about 3/4 full.

Step 8

I place the muffin tin in a larger pan filled with hot water (water bath) to ensure gentle, even baking and to avoid cracks.

Step 9

I bake for about 25 to 30 minutes until they are set and lightly golden on top, then turn off the oven and let them rest inside with the door slightly open for 10 minutes to prevent collapse.

Step 10

I remove them and let them cool completely before dusting with powdered sugar.

Tips

If you want to add a little extra flair, I sometimes pipe a bit of whipped cream on top or add fresh fruit for a pop of color and freshness. Be sure not to overmix the meringue to keep the cupcakes super light. I also recommend using room temperature cream cheese and eggs for the smoothest batter possible.

Ways to Serve

These are wonderful on their own with a cup of green tea or coffee. You can also serve them chilled from the fridge for an even more refreshing bite. They’re perfect as a sweet addition to afternoon tea, brunch, or even as a light dessert at a party.

Frequently Asked Questions

Can I make fluffy Japanese cotton cheesecake cupcakes in advance?

Yes! You can store them in the fridge for up to three days and dust with powdered sugar right before serving.

Do fluffy Japanese cotton cheesecake cupcakes freeze well?

They do! Wrap them individually and freeze, then thaw in the fridge overnight before enjoying.

Why do fluffy Japanese cotton cheesecake cupcakes collapse sometimes?

This can happen if the meringue is overmixed or the oven temperature drops too quickly. Make sure to follow the gentle cooling step to help avoid this.

See You in the Kitchen

I hope you give these fluffy Japanese cotton cheesecake cupcakes a try! They’re one of my favorite treats to make and share, and I’d love to hear how they turn out for you. Don’t forget to leave a comment or share your photos with me! And if you fall in love with them, save this recipe to enjoy again and again.

Happy Cooking!

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