Fluffy Japanese Cotton Cheesecake Cupcakes – Soft, Light & Irresistible
If you’re looking for a dessert that’s soft as a cloud, melts in your mouth, and delivers the creamy richness of cheesecake without being heavy, then Japanese Cotton Cheesecake Cupcakes are exactly what you need. This recipe is perfect for any occasion—whether you’re baking for friends, family, or just treating yourself.
Ingredients:
- ½ cup cream cheese, softened
Make sure it’s at room temperature for a smooth, lump-free batter. - ¼ cup unsalted butter, softened
Adds richness and flavor to the cake. - ½ cup milk
Helps bring everything together and keeps the cupcakes moist. - ½ cup granulated sugar, divided
Half for the egg yolk mixture, half for the egg whites (meringue). - 3 large eggs, separated
The magic of the fluffiness lies in the whipped egg whites. - ½ cup all-purpose flour
Sifted to ensure a silky smooth batter.
Instructions:
1. Preheat & Prepare:
- Preheat your oven to 300°F (150°C).
- Line a cupcake pan with paper liners.
- Prepare a hot water bath: fill a larger baking pan with hot water to create gentle steam in the oven.
2. Make the Base Batter:
- In a small saucepan over low heat, melt the cream cheese, butter, and milk together. Stir constantly until smooth.
- Let the mixture cool slightly.
- Add the egg yolks, one at a time, whisking until fully incorporated.
- Gradually add the sifted flour, mixing gently until the batter is smooth.
3. Create the Meringue:
- In a clean bowl, beat the egg whites until foamy.
- Slowly add the remaining ¼ cup sugar, beating until soft peaks form (not stiff—this helps the cupcakes rise without cracking).
4. Combine Gently:
- Fold the meringue into the yolk mixture in three batches.
- Use a spatula and fold slowly to preserve the air in the meringue.
5. Fill and Bake:
- Fill each cupcake liner about 2/3 full.
- Place the cupcake pan in the water bath and bake for 25–30 minutes, or until the tops are lightly golden and the cakes spring back when touched.
6. Cool Slowly:
- Turn off the oven and crack the door open slightly.
- Let the cupcakes rest inside for 10 minutes to prevent sudden shrinkage.
- Remove and cool completely at room temperature.
7. Decorate and Serve:
- Dust with powdered sugar or serve with fresh fruit or whipped cream.
Tips for Perfect Cotton Cupcakes:
- Room temperature ingredients are essential for even mixing.
- Do not overmix the meringue—soft peaks are ideal.
- The water bath ensures gentle, even baking and prevents cracks.
Why You’ll Love This Recipe:
Japanese cotton cheesecake is lighter than traditional cheesecake, with a spongy texture and subtle sweetness. These cupcakes are:
- Perfectly portioned
- Ideal for parties or gifting
- Freezer-friendly
- Naturally gluten-free-friendly (if you use rice flour)