Fluffy Japanese Cotton Cheesecake Cupcakes

by

Light, jiggly, bakery-soft

These fluffy Japanese cotton cheesecake cupcakes deliver the same iconic jiggle and cloud-like texture of the classic cake—now in perfectly portioned cupcake form. They’re light, gently sweet, and melt-in-your-mouth soft, making them ideal for parties, afternoon tea, or elegant desserts without slicing. Best of all, cupcakes bake faster and cool more evenly, which helps beginners get beautiful results. If you love Japanese cheesecake cupcakes with that airy soufflé texture, this recipe is simple, reliable, and absolutely irresistible.

⏱️ Time Breakdown

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 20 minutes
  • Total Time: 1 hour 25 minutes
  • Servings: 12 cupcakes

📝 Ingredients List

  • 7 oz (200 g) cream cheese, softened
  • 4 tablespoons unsalted butter
  • ½ cup (120 ml) whole milk
  • 6 large eggs, separated
  • ¾ cup (150 g) granulated sugar, divided
  • ¾ cup (90 g) cake flour, sifted
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Muffin pan
  • Paper cupcake liners
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Fine mesh sieve
  • Large baking pan (for water bath)

🧁 Step-by-Step Beginner-Friendly Instructions

  1. Prepare the pan: Line a muffin pan with cupcake liners. Lightly spray liners with nonstick spray for easy release 😊
  2. Make the dairy base: In a saucepan over low heat, melt cream cheese, butter, and milk together. Stir until smooth and glossy. Remove from heat and cool slightly.
  3. Add egg yolks: Whisk yolks into the warm mixture one at a time. Stir in vanilla extract.
  4. Add dry ingredients: Sift in cake flour and cornstarch. Mix gently until silky and lump-free.
  5. Whip egg whites: Beat egg whites with lemon juice and salt until foamy. Gradually add sugar and whip to soft peaks (tips should fold softly).
  6. Fold carefully: Fold egg whites into batter in 3 additions using a gentle lifting motion to keep the air ✨
  7. Fill & bake: Fill cupcake liners about ¾ full. Place muffin pan into a larger pan and pour hot water halfway up the sides. Bake at 320°F (160°C) for 40 minutes.
  8. Cool slowly: Turn off oven, crack door open, and let cupcakes cool inside for 20 minutes to prevent sinking 💛

💡 Pro Tips

  • Soft peaks only: Over-whipped egg whites cause cracks and collapse.
  • Water bath is key: It keeps cupcakes moist and evenly baked.
  • Extra smooth tops: Strain batter before filling liners for bakery-perfect results.
  • Storage: Refrigerate up to 3 days; texture is best slightly chilled.

Leave a Comment