Fluffy Japanese cotton Cheesecake Cupcakes

by

Fluffy Japanese Cotton Cheesecake Cupcakes

Introduction

Japanese cotton cheesecake is famous for its cloud-like texture — light, airy, and gently sweet. Turning it into cupcakes makes it even more charming, perfect for portioned treats that melt in your mouth. These cupcakes combine the richness of cream cheese with the delicate softness of soufflé cake, making them irresistible for both casual snacking and special occasions.

History

  • The Japanese cotton cheesecake originated in Japan in the 1980s, inspired by Western cheesecakes but adapted for a softer, fluffier style.
  • Influenced by French soufflés and chiffon cakes, Japanese bakers created a cheesecake that was less dense and less sweet, focusing on texture.
  • Over the years, home bakers began adapting the recipe into cupcake form for easier serving and cuter presentation.

Ingredients

For 12 cupcakes

  • 250 g (9 oz) cream cheese, softened
  • 50 g (3½ tbsp) unsalted butter, softened
  • 100 ml (7 tbsp) whole milk
  • 6 large eggs, separated
  • 140 g (2/3 cup) granulated sugar, divided
  • 60 g (½ cup) cake flour (low-protein flour)
  • 20 g (2 tbsp) cornstarch
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar or lemon juice (to stabilize egg whites)
  • Pinch of salt
  • Powdered sugar, for dusting (optional)

Instructions

Step 1 – Prep the Equipment

  • Preheat oven to 160°C (320°F).
  • Line a muffin tin with cupcake liners.
  • Prepare a deep baking tray for a water bath (important for moisture).

Step 2 – Make the Cream Cheese Base

  1. In a heatproof bowl over a double boiler, combine cream cheese, butter, and milk.
  2. Stir until smooth and lump-free. Remove from heat and let cool slightly.

Step 3 – Combine the Yolks

  1. Whisk in egg yolks, one at a time, into the cream cheese mixture.
  2. Add vanilla extract.
  3. Sift in cake flour and cornstarch, mixing until smooth.

Step 4 – Whip the Egg Whites

  1. In a clean mixing bowl, beat egg whites with salt and cream of tartar until foamy.
  2. Gradually add sugar (in 3 parts) and whip to soft, glossy peaks.

Step 5 – Fold and Fill

  1. Gently fold ⅓ of the whipped egg whites into the cream cheese batter.
  2. Fold in the remaining egg whites carefully to keep the batter airy.
  3. Spoon into cupcake liners, filling about ¾ full.

Step 6 – Bake in a Water Bath

  1. Place the muffin tin inside a deep baking tray.
  2. Pour hot water into the tray until it reaches halfway up the muffin tin.
  3. Bake for 20–25 minutes, then lower temperature to 150°C (300°F) and bake another 10 minutes.

Step 7 – Cool and Serve

  • Let cupcakes cool in the oven with the door slightly open to prevent collapsing.
  • Dust with powdered sugar if desired.

Methods (Pro Tips)

  • Egg whites matter — overwhipping can cause cracks; underwhipping makes them dense.
  • Room temperature ingredients help create a smoother batter.
  • Water bath prevents sudden temperature shocks, keeping texture silky.
  • Slow cooling avoids shrinkage.

Benefits

  • Lower in sugar and fat compared to Western cheesecakes.
  • Naturally portion-controlled.
  • Light texture makes it suitable for all ages.
  • Versatile — can be flavored with matcha, lemon, or chocolate.

Formation (How the Fluff Happens)

  • The air trapped in whipped egg whites expands in the oven.
  • The water bath maintains gentle heat and prevents the cake from drying.
  • The flour and cornstarch give structure while still allowing softness.

Conclusion

Fluffy Japanese Cotton Cheesecake Cupcakes are a perfect blend of elegance and comfort — light enough for breakfast, refined enough for a dinner party dessert.

For the Lovers

These are for the dessert romantics — those who close their eyes when taking the first bite, letting the soft sweetness dissolve like a cloud. A treat to share… or not share at all.

Leave a Comment