Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, airy mini cheesecakes with a soft, cloud-like texture and subtle sweetness. These bite-sized versions of the classic Japanese soufflé cheesecake are light as air, slightly tangy, and perfect for serving at tea time, parties, or as an elegant dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesemilkunsalted butteregg yolkscake flourcornstarchlemon juicevanilla extractegg whitesgranulated sugarcream of tartar (optional)powdered sugar (for dusting, optional)

directions

Preheat oven to 300°F (150°C) and line a muffin tin with cupcake liners. Prepare a hot water bath by filling a large baking pan with hot water and placing it on the oven’s bottom rack.

In a saucepan, melt cream cheese, milk, and butter over low heat. Stir until smooth, then let cool slightly.

In a separate bowl, whisk together egg yolks, cake flour, cornstarch, lemon juice, and vanilla extract. Slowly add the cooled cream cheese mixture and whisk until smooth.

In another bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.

Gently fold the meringue into the cream cheese mixture in batches, using a spatula to maintain the airy texture.

Spoon the batter into cupcake liners, filling about ¾ full.

Place the muffin tin in a larger pan and carefully pour in hot water to create a water bath around the cupcake pan.

Bake for 25–30 minutes until puffed and lightly golden. Turn off the oven, leave the door slightly ajar, and let the cupcakes sit for 10 minutes.

Remove from the oven and cool completely. Dust with powdered sugar if desired.

Servings and timing

This recipe yields 12 cupcakes.Preparation time: 20 minutesBaking time: 25–30 minutesCooling time: 30 minutesTotal time: 1 hour 15 minutes

Variations

Add a swirl of fruit puree (like raspberry or mango) before baking.

Mix in matcha powder for a green tea twist.

Top with whipped cream and fresh berries after cooling.

Infuse with almond or coconut extract instead of vanilla.

Use mini muffin tins for bite-sized versions (adjust baking time).

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Best enjoyed chilled or at room temperature.Not recommended for reheating—meant to be served cold or lightly cool.

FAQs

Why use a water bath?

It creates gentle, even heat that prevents cracking and helps achieve a smooth, fluffy texture.

Can I use all-purpose flour?

Cake flour is preferred for a finer, softer crumb, but sifted all-purpose flour with a bit of cornstarch can substitute.

Can I skip the cream of tartar?

Yes, it stabilizes the egg whites but can be omitted if you beat carefully.

Are these gluten-free?

Use a gluten-free cake flour blend to adapt the recipe.

Why did my cupcakes deflate?

Some shrinkage is normal. Overmixing or underbaking can cause more collapse.

Can I make this in a full-size pan?

Yes, bake in a springform pan and extend baking time accordingly.

Can I freeze them?

Freeze without toppings for up to 1 month. Thaw in the fridge.

Can I reduce the sugar?

Yes, but keep in mind that sugar also affects texture and stability.

Do they taste like regular cheesecake?

They’re much lighter, fluffier, and less dense than traditional cheesecakes.

Can I use flavored cream cheese?

Plain is best, but mild flavor variations (like honey or strawberry) can work.

Conclusion

Fluffy Japanese Cotton Cheesecake Cupcakes are a dreamy dessert that combines the richness of cheesecake with the lightness of a soufflé. With their elegant texture and melt-in-your-mouth flavor, they’re a delightful treat that’s both impressive and irresistibly easy to enjoy.