Fluffy Japanese Cotton Cupcakes Recipe – Light & Airy Dessert Idea
These fluffy Japanese cotton cupcakes are the ultimate delicate dessert. With their cloud-like texture, golden tops, and melt-in-your-mouth softness, they’re perfect for tea time, celebrations, or when you want a light and elegant sweet treat. Simple to make yet irresistibly delicious!
Equipment
- Muffin tin
- Cupcake liners
- Hand or stand mixer
- Mixing bowls
- Spatula
- Roasting pan (for water bath)
- Oven thermometer
Ingredients
- 4 large eggs (separated)
- 4 oz cream cheese (softened) or ½ cup milk
- ¼ cup unsalted butter (melted)
- ½ cup granulated sugar (divided)
- ½ cup cake flour (or all-purpose flour + 1 tbsp cornstarch)
- 1 tsp vanilla extract
- ¼ tsp cream of tartar (optional, for stabilizing egg whites)
- Pinch of salt
Instructions
- Prep oven & pan: Preheat oven to 300°F (150°C). Line muffin tin with cupcake liners. Prepare a roasting pan with hot water for water bath.
- Make base batter: Whisk egg yolks with softened cream cheese (or milk), melted butter, ¼ cup sugar, flour, vanilla, and salt until smooth.
- Whip egg whites: Beat whites until foamy. Add cream of tartar and gradually add remaining sugar. Whip to stiff peaks.
- Fold meringue: Gently fold egg whites into yolk mixture in three additions, preserving air.
- Fill molds: Pour batter into cupcake liners, filling ¾ full.
- Bake: Place muffin tin in roasting pan with water. Bake 25–30 minutes until lightly golden.
- Cool: Let cupcakes rest in pan for 10 minutes, then transfer to rack. Serve warm or chilled.
Notes
- Flavor twists: Add matcha powder, chocolate swirl, or citrus zest.
- Moisture tip: Always bake with water bath to prevent cracks.
- Pro tip: Use room-temperature eggs and cream cheese for smoother batter.
- Serving idea: Dust with powdered sugar or pair with fruit compote.
- Storage: Refrigerate up to 3 days, freeze up to 1 month.