Japanese Cotton Cheesecake Cupcakes Recipe – Light & Fluffy Mini Cheesecakes with a Cloud-Like Texture
These Fluffy Japanese Cotton Cheesecake Cupcakes are a dreamy dessert that combines the richness of cheesecake with the airy texture of soufflé. Made with whipped egg whites, cream cheese, and a touch of lemon, each bite is light, delicate, and melts in your mouth. Perfect for tea time, special occasions, or as a refined sweet treat, these cupcakes are baked in individual portions for easy serving and an elegant presentation. A must-try for fans of Japanese desserts and cloud-like cakes!
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Whisk
- Rubber spatula
- Saucepan
- Large baking pan (for water bath)
Ingredients
- 6 oz (170g) cream cheese, softened
- 3 large eggs, separated
- ¼ cup (60ml) milk
- ½ cup (100g) sugar (divided)
- 2 tbsp cake flour or cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tsp lemon zest or juice
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven & Prep Tin Preheat oven to 300°F (150°C). Line a 12-cup muffin tin with paper liners. Prepare a larger baking pan for the water bath.
- Melt Cream Cheese & Milk In a saucepan over low heat, melt cream cheese with milk until smooth. Remove from heat and let cool slightly.
- Make Yolk Mixture Whisk in egg yolks, cake flour (or cornstarch), vanilla extract, salt, and optional lemon zest. Mix until smooth.
- Beat Egg Whites In a clean bowl, beat egg whites to soft peaks. Gradually add sugar and continue beating until glossy and medium-stiff peaks form.
- Fold Meringue into Yolk Base Gently fold one-third of the meringue into the yolk mixture to lighten it. Then fold in the remaining meringue in two batches, using a spatula and slow, sweeping motions.
- Fill & Bake Fill cupcake liners about ¾ full. Place muffin tin inside the larger pan and pour hot water into the outer pan to create a water bath.
- Bake Bake for 25–30 minutes until tops are lightly golden and centers are set but jiggly.
- Cool Gradually Turn off oven and leave cupcakes inside with the door ajar for 15–20 minutes. This prevents sudden temperature changes that cause collapse.
- Chill & Serve Cool completely, then refrigerate for at least 1 hour. Dust with powdered sugar before serving.
Notes
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing to preserve airiness.
- Water bath ensures even baking and prevents cracks.
- Cool slowly to avoid deflation.
- Customize with matcha, fruit puree, or chocolate extract for creative variations.
- Store in fridge up to 4 days or freeze for 1 month.