Fluffy Japanese Cotton Cheesecake Cupcakes

Name: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 5 oz cream cheese, softened; 1/4 cup whole milk; 1/4 cup unsalted butter; 3 large eggs, separated; 1/4 cup all-purpose flour; 1 tbsp cornstarch; 1/4 cup granulated sugar; 1/4 tsp cream of tartar (optional); Powdered sugar, for dusting (optional)

Isabella

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These Fluffy Japanese Cotton Cheesecake Cupcakes are a delicate, cloud-like treat that melts the moment they hit my tongue. With a lightly sweet flavor and a texture somewhere between soufflé and sponge cake, they make the perfect dainty dessert for tea time or a refined finish to any meal. Baked gently in a water bath, these cupcakes are as satisfying to make as they are to eat.

Why You’ll Love This Recipe

I love how incredibly light and airy these cupcakes turn out—each bite feels like a little puff of cheesecake heaven. The recipe uses simple ingredients but transforms them into a luxurious dessert that’s not overly sweet or heavy. I especially enjoy how they bake up with a soft, golden top and a creamy, cotton-soft interior. Plus, they’re naturally gluten-optional and lighter in calories than traditional cheesecake, making them an elegant indulgence I can enjoy without the guilt.

Ingredients

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

5 oz cream cheese, softened

1/4 cup whole milk

1/4 cup unsalted butter

3 large eggs, separated

1/4 cup all-purpose flour

1 tbsp cornstarch

1/4 cup granulated sugar

1/4 tsp cream of tartar (optional)

Powdered sugar, for dusting (optional)

Directions

I preheat my oven to 300°F (150°C), line a muffin tin with cupcake liners, and place it inside a larger baking dish to prepare for a water bath.

In a heatproof bowl over simmering water, I melt the cream cheese, milk, and butter together, stirring until the mixture is smooth. I let it cool slightly.

I sift together the flour and cornstarch in a separate bowl and mix it into the cooled cream cheese blend until just combined.

I whisk in the egg yolks to create a glossy, smooth batter.

In a clean bowl, I beat the egg whites until frothy, then add cream of tartar. I gradually beat in the sugar until stiff peaks form.

Carefully, I fold the egg whites into the cream cheese mixture in three stages to keep the batter light and airy.

I divide the batter among the cupcake liners and pour hot water into the outer baking dish, so it reaches halfway up the sides of the muffin tin.

I bake for 25–30 minutes, until the tops are set and lightly golden. Then I turn off the oven and let the cupcakes rest inside for another 10 minutes with the door slightly open.

After removing them from the oven, I let them cool completely and then chill them for at least an hour. A dusting of powdered sugar just before serving adds the perfect final touch.

Servings and timing

Servings: 8 cupcakes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories per cupcake: 120 kcal

Variations

Matcha Flavor: I sometimes add 1 teaspoon of matcha powder to the flour for a subtle green tea twist.

Lemon Zest: For a fresh zing, I like to stir in some finely grated lemon zest with the egg yolks.

Mini Cakes: Instead of cupcakes, I pour the batter into small ramekins for a more soufflé-like presentation.

Dairy-Free: I’ve made this recipe using plant-based cream cheese and milk substitutes, and it still turns out delightfully fluffy.

Chocolate Swirl: A light swirl of melted chocolate through the batter creates a marbled effect that looks beautiful and adds richness.

Storage/Reheating

I store the cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. They taste best chilled, but I sometimes let them sit at room temperature for 10–15 minutes before eating for a softer texture. I don’t recommend reheating them, as the delicate structure can collapse or become rubbery.

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FAQs

How do I prevent my cheesecake cupcakes from cracking?

I make sure to use a water bath and bake at a low temperature. Letting them cool slowly in the oven with the door slightly open also helps reduce sudden temperature changes.

Can I freeze these cupcakes?

Yes, I freeze them once they’re fully cooled and chilled. I wrap each cupcake tightly in plastic wrap and store them in a freezer-safe bag. When ready to eat, I thaw in the fridge overnight.

Why did my cupcakes shrink after baking?

This can happen if the batter is over-mixed or if they cool too quickly. I avoid over-folding and always let them cool gradually in the oven before removing.

Can I make these without cupcake liners?

Yes, I can bake them in well-greased muffin tins or ramekins, but liners make removal much easier and help maintain the shape.

Are these cupcakes gluten-free?

The recipe contains flour, but I’ve successfully made them using a 1:1 gluten-free flour blend, and they still come out fluffy and delicious.

Conclusion

These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on classic cheesecake—elegant, airy, and gently sweet. I enjoy making them whenever I want something light yet indulgent, and they never fail to impress. Whether I serve them for a special occasion or enjoy them as a quiet treat with tea, these little cakes always bring a moment of joy.

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