Name: Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 8 oz Cream Cheese (full-fat, softened); 1 cup Granulated Sugar (divided); 0.5 cup Milk (any type); 3 large Eggs, separated; 1 tsp Vanilla Extract; 1 cup All-Purpose Flour (can substitute gluten-free flour); 2 tbsp Cornstarch; 0.25 tsp Salt; 2 tbsp Powdered Sugar

Jump to Recipe

Introduction

Fluffy Japanese Cotton Cheesecake Cupcakes are airy, light, and melt-in-your-mouth delicious. With a subtle sweetness and creamy texture, these cupcakes offer a delightful twist on classic cheesecake that’s perfect for any occasion.

The image shows a group of soft yellow cupcakes, each with one layer of light golden-brown cake topped with a swirl of smooth white cream. On top of the cream, there are fresh bright red raspberries, with one cupcake featuring a small green mint leaf as a garnish. The cupcakes are dusted lightly with white powdered sugar, sitting on a round wooden board with a few extra raspberries scattered around. The background is a white marbled texture with a soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, full-fat
1 cup granulated sugar
0.5 cup milk (any type)
3 large eggs (separated)
1 tsp vanilla extract
1 cup all-purpose flour (can substitute gluten-free flour)
2 tbsp cornstarch
0.25 tsp salt
2 tbsp powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 320°F (160°C) and prepare a muffin tin with liners or parchment paper to ensure easy removal and even baking.
Step 2: In a medium bowl, mix softened cream cheese and granulated sugar until smooth and creamy. Add milk, egg yolks, and vanilla extract, then mix until well combined.
Step 3: Sift in the all-purpose flour and cornstarch, stirring gently until the batter is smooth and free of lumps.
Step 4: In a separate clean bowl, whip the egg whites and salt until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks are achieved.
Step 5: Fold the whipped egg whites into the cream cheese batter in three additions, gently incorporating to maintain the airy texture.
Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 7: Bake for 30 minutes or until tops are lightly golden and centers gently jiggle but are set.
Step 8: Let the cupcakes cool completely in the tin, then dust with powdered sugar before serving.

Tips & Variations

Use room temperature cream cheese and eggs to blend the batter smoothly.
Fold egg whites gently to keep the cupcakes light and fluffy.
Add lemon or orange zest for a citrus twist.
Incorporate fresh berries into the batter for added flavor and color.
Try swapping vanilla extract with almond or coconut extract for new flavor profiles.
For a chocolate version, add cocoa powder and reduce flour slightly.
Consider a water bath during baking to maintain moisture and avoid cracks.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 2 days to keep them fresh and fluffy. For longer storage, wrap each cupcake individually and freeze for up to 1 month. To reheat, warm in a preheated oven at 300°F (150°C) for 10–15 minutes to restore fluffiness.

How to Serve

The image shows several small vanilla cupcakes placed on a round wooden board. Each cupcake has two layers: a light golden-yellow cake base with a slightly rough texture, and a layer of white piped cream swirled neatly on top. The cream is topped with three fresh red raspberries, adding a pop of bright color. Some cupcakes have small green mint leaves next to the raspberries. A light dusting of powdered sugar covers the top of the cake layer around the cream, adding a delicate white touch. There are extra raspberries scattered on the board, and the scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of cream cheese should I use for the cupcakes?

Full-fat cream cheese is recommended for the richest flavor and best texture. Make sure it is softened to room temperature for easier mixing.

How should I store the Fluffy Japanese Cotton Cheesecake Cupcakes?

Keep them in an airtight container in the refrigerator for up to 2 days, or freeze individually wrapped cupcakes for up to 1 month. Reheat gently before serving.

Can I freeze these cupcakes?

Yes, they freeze well. Wrap each cupcake tightly in plastic wrap, place in a freezer bag, and freeze. Reheat in the oven when ready to enjoy.

What if my egg whites don’t whip properly?

Ensure your bowl and utensils are clean and free from grease. Avoid any yolk in the whites, and beat until stiff peaks form. Properly whipped egg whites are key to the cupcakes’ fluffy texture.

Are there any dietary considerations for these cupcakes?

You can substitute gluten-free flour to make them gluten-free, and use low-fat cream cheese for a lighter version, though texture may vary slightly. Always check ingredient labels for allergens.

What can I do if my cupcakes sink in the middle?

Avoid overmixing after folding in egg whites and don’t overfill liners. Make sure your oven is at the correct temperature and bake until cupcakes are set but still slightly jiggly in the center.