Light, airy, and soft—these Japanese cotton cheesecake cupcakes are a bite-sized twist on the classic soufflé-style dessert. I love how they melt in my mouth with their delicate balance of cream cheese richness and just the right touch of sweetness. They’re simple, elegant, and ideal when I’m craving something light yet satisfying.
Why You’ll Love This Recipe
I keep coming back to these Japanese cotton cheesecake cupcakes because they’re:
Incredibly fluffy and soft like a cloud
Lightly sweetened, so they never feel too heavy
Made with basic ingredients I usually have on hand
Great for sharing or serving at gatherings
A perfect balance between cheesecake and sponge cake
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 oz (115g) cream cheese, softened
2 tbsp unsalted butter, softened
3 tbsp milk
3 egg yolks
1/4 cup (50g) granulated sugar, divided
3 tbsp cake flour
1 tbsp cornstarch
1/4 tsp cream of tartar
4 egg whites
1/4 tsp vanilla extract
Pinch of salt
Directions
I start by preheating the oven to 320°F (160°C) and lining a muffin tin with cupcake liners.
In a heatproof bowl over simmering water, I melt the cream cheese, butter, and milk, stirring until smooth. Once that’s done, I let it cool slightly.
Then I whisk in the egg yolks, 2 tablespoons of sugar, and vanilla extract until smooth and fully combined.
After that, I sift in the cake flour and cornstarch, folding gently until the batter is smooth.
In a separate bowl, I beat the egg whites with a pinch of salt and cream of tartar until foamy.
I gradually add the remaining sugar and beat until I get stiff, glossy peaks.
To lighten the batter, I fold in one-third of the meringue, then carefully fold in the rest until just combined.
I divide the batter evenly among the cupcake liners.
I bake the cupcakes in a water bath by placing the muffin tin into a larger pan filled with hot water. They bake for about 18–22 minutes, until the tops are lightly golden and spring back when touched.
Once baked, I turn off the oven and leave the cupcakes inside with the door slightly ajar for 10 minutes to prevent sinking.
Finally, I let them cool slightly before transferring to a rack to cool completely.
Servings and timing
Yield: 8 cupcakes
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Serving Size: 1 cupcake
Variations
I sometimes add lemon zest for a bright, citrusy note.
Matcha powder (about 1 tsp) gives a light green tea flavor and a subtle bitterness that pairs beautifully with the cream cheese.
Swirling in a teaspoon of strawberry or blueberry jam before baking makes for a fruity twist.
If I’m making them for a party, I top them with a little whipped cream or fresh berries once they’re cooled.
Storage/Reheating
I store leftover cupcakes in an airtight container in the fridge for up to 3 days.
For longer storage, I freeze them (wrapped individually) for up to 1 month.
When I want to reheat, I let them thaw in the fridge overnight and warm slightly in the microwave for 10–15 seconds if I prefer them warm. They’re just as tasty chilled, too.
FAQs
What makes Japanese cotton cheesecake different from regular cheesecake?
Japanese cotton cheesecake is much lighter and fluffier than classic cheesecake. I like that it feels more like a sponge cake with a cheesecake flavor.
Why do I need a water bath for baking these?
The water bath helps keep the cupcakes moist and prevents cracking. It also promotes even baking, which is essential for their airy texture.
Can I make this recipe in a regular cake pan?
Yes, I can bake it in a 6-inch round pan instead, adjusting the baking time to 40–45 minutes and checking for doneness by gently touching the top.
Why do my cupcakes sink after baking?
Cupcakes can sink if I overmix the batter or don’t let them cool gradually. Leaving them in the oven with the door ajar helps stabilize them.
Do I have to use cake flour?
Cake flour gives a softer, finer crumb. If I don’t have any, I make a quick substitute using all-purpose flour mixed with a bit of cornstarch.
Conclusion
These Japanese cotton cheesecake cupcakes are my go-to treat when I want something light, creamy, and comforting. Whether I’m baking for friends or treating myself, they’re always a hit. I love how they come together with just a few ingredients and make every bite feel special.
Light, airy, and soft Japanese cotton cheesecake in cupcake form with a delicate balance of sweetness and cream cheese flavor.
Ingredients
4 oz (115g) cream cheese, softened
2 tbsp unsalted butter, softened
3 tbsp milk
3 egg yolks
1/4 cup (50g) granulated sugar, divided
3 tbsp cake flour
1 tbsp cornstarch
1/4 tsp cream of tartar
4 egg whites
1/4 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
In a heatproof bowl over simmering water, melt together cream cheese, butter, and milk. Stir until smooth, then remove from heat and let cool slightly.
Whisk in egg yolks, 2 tbsp sugar, vanilla extract until well combined.
Sift in cake flour and cornstarch; fold gently until smooth.
In a separate bowl, beat egg whites with a pinch of salt and cream of tartar until foamy.
Gradually add remaining sugar and continue beating to stiff glossy peaks.
Fold one-third of the meringue into the cheesecake batter to lighten it, then gently fold in the remaining meringue until combined.
Divide batter evenly among prepared cupcake liners.
Bake in a water bath (place muffin tin in a larger pan with hot water) for 18–22 minutes until tops are lightly golden and springs back when touched.
Turn off oven, leave cupcakes inside with the door ajar for 10 minutes to prevent sinking.
Remove from oven, cool slightly, then transfer to a rack to cool completely.
Notes
Room-temperature ingredients help achieve a smooth batter.
Do not overmix to keep cupcakes fluffy.
Use a water bath for even baking and moist texture.
Store leftovers in the fridge for up to 3 days or freeze for longer.
