There’s something so magical about biting into a Japanese cotton cheesecake cupcake. It’s like a cloud kissed by cheesecake — delicately sweet, ultra-soft, and melt-in-your-mouth tender. These little beauties are perfect for tea time, holiday trays, or just a sweet weekend bake.
Unlike dense Western-style cheesecakes, these cupcakes are delightfully airy thanks to whipped egg whites and a gentle baking method. If you’ve never tried Japanese cheesecake in cupcake form, get ready for your new favorite bite-sized treat!
Why We Love This Recipe
- Light, airy texture that melts in your mouth
- Perfectly portioned — no slicing needed!
- Just sweet enough with a lovely cream cheese tang
- Simple ingredients you likely already have
- A show-stopping dessert that feels fancy but is easy to make
Ingredients + Optional Swaps
- Cream cheese (½ cup): Use full-fat for the creamiest result. Softened to room temperature for smooth mixing.
- Unsalted butter (¼ cup): Adds richness. Margarine isn’t recommended here.
- Milk (½ cup): Whole milk is best, but 2% works in a pinch.
- Granulated sugar (½ cup, divided): Half goes into the yolk mixture, half is used to whip the meringue.
- Eggs (3 large, separated): Room temperature eggs whip better. Be sure no yolk gets into the whites.
- All-purpose flour (½ cup): Sifted for a lump-free batter. You can swap for cake flour for an even softer texture.
Helpful Tips
- Water bath: Bake these cupcakes in a water bath to keep them moist and prevent cracking.
- Whip those egg whites: Beat until soft peaks — not stiff. Overbeating can cause a dry texture or collapse.
- Cool gradually: Leave cupcakes in the oven with the door ajar after baking to prevent shrinkage.
- Storage: Keep leftovers refrigerated in an airtight container for up to 4 days. Best enjoyed chilled or slightly warmed.
- Serving idea: Dust with powdered sugar or top with fresh berries for a pretty finish.
More Recipes You’ll Love
- Mini Basque Burnt Cheesecakes
- Creamy No-Bake Strawberry Cheesecake Bars
- Classic Japanese Soufflé Pancakes
- Vanilla Chiffon Cupcakes with Whipped Cream
Recipe: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6–8 cupcakes
Ingredients
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup milk
- ½ cup granulated sugar, divided
- 3 large eggs, separated
- ½ cup all-purpose flour, sifted
Instructions
- Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners. Prepare a deep tray for a water bath and set aside.
- In a saucepan over low heat, melt cream cheese, butter, and milk. Stir until smooth. Let cool slightly.
- In a large bowl, whisk in the egg yolks and half of the sugar into the cooled mixture. Sift in flour and mix until smooth.
- In a clean bowl, beat egg whites until foamy. Gradually add remaining sugar and beat to soft peaks.
- Gently fold meringue into the yolk batter in three additions, being careful not to deflate the mixture.
- Divide batter among cupcake liners. Place the muffin tin in the larger tray and fill with hot water halfway up the sides.
- Bake for 25 minutes, then turn off the oven. Leave cupcakes inside with the door slightly open for 10 minutes.
- Remove from oven and let cool completely. Chill before serving, if desired.
Fluffy Japanese Cotton Cheesecake Cupcakes
Light, airy, and irresistibly fluffy, these Japanese cotton cheesecake cupcakes blend the richness of cheesecake with the delicate texture of sponge cake, making them perfect for tea time or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar, divided
- 3 large eggs, separated
- 1/2 cup all-purpose flour
Instructions
- Preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- In a saucepan over low heat, melt the cream cheese, butter, and milk together until smooth. Let cool slightly.
- Transfer the cream cheese mixture to a bowl and whisk in the egg yolks until well combined.
- Sift in the flour and mix until smooth and lump-free.
- In a separate bowl, beat the egg whites with half of the sugar until foamy, then gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg white mixture into the cream cheese batter in three additions, being careful not to deflate the mixture.
- Spoon the batter into the cupcake liners about 3/4 full.
- Place the muffin tin in a larger pan and add hot water to the larger pan to create a water bath.
- Bake for 25–30 minutes or until the tops are lightly golden and the centers are set.
- Turn off the oven and leave the cupcakes inside with the door ajar for 10 minutes to prevent cracking.
- Remove from the oven and allow to cool completely before serving. Optional: dust with powdered sugar or serve with fresh fruit.
Notes
- Use room temperature ingredients for a smoother batter.
- Be gentle while folding in the egg whites to keep the mixture airy.
- These cupcakes taste best chilled or at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 10g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Japanese cotton cheesecake, cheesecake cupcakes, fluffy cupcakes, Japanese dessert, cotton cheesecake
Notes
- For extra fluffiness, fold gently but thoroughly to keep the batter airy.
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
- These are best eaten fresh but can be stored chilled for a few days.
If you try these Japanese cotton cheesecake cupcakes, let me know how they turned out! Leave a comment, share your photos, or pin the recipe to save it for later. Happy baking! 🧁✨