The Fluffy Japanese Cotton Cheesecake Cupcakes Recipe is soft, light and airy. These cupcakes melt in your mouth with every bite. They are not too sweet and feel very gentle.
Many people love this dessert because it feels delicate and special. This recipe is perfect for beginners too. You do not need fancy skills.
If you enjoy light desserts, this one is perfect. Today, I will share how to make Fluffy Japanese Cotton Cheesecake Cupcakes at home easily.
My Experience With This Fluffy Japanese Cotton Cheesecake Cupcakes
I first tried this recipe after watching Japanese baking videos online. I was curious about the soft texture. The batter felt smooth and light.
Baking them felt relaxing. When they came out, they looked tall and fluffy. After cooling, they stayed soft and jiggly. The taste was mild and creamy.
My family loved how light they felt after eating. Now, I make these cupcakes for tea time often. They always feel special.
Recipe Card info
- Recipe Name: Fluffy Japanese Cotton Cheesecake Cupcakes
- Servings: 8 cupcakes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Course: Dessert
- Cuisine: Japanese
- Calories: 180 kcal per serving
Equipment List
- Mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
- Muffin pan
- Cupcake liners
- Baking tray for water bath
- Oven
Ingredients You Need for Fluffy Japanese Cotton Cheesecake Cupcake
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs, separated
- ¼ cup granulated sugar
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Hot water for water bath
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 320°F. Line the muffin pan with cupcake liners. Place a baking tray inside the oven for the water bath later.
2. Melt Cream Cheese Mixture
Add cream cheese, butter and milk to a bowl. Melt gently using a double boiler. Stir until smooth. Let it cool slightly before adding eggs.
3. Add Egg Yolks
Add egg yolks one by one to the cream cheese mixture. Mix gently using a whisk. Add vanilla extract and stir until smooth.
4. Mix Dry Ingredients
Sift cake flour, cornstarch and salt together. Add this mixture slowly to the batter. Fold gently until smooth. Do not overmix.
5. Whip Egg Whites
In a clean bowl, beat egg whites until foamy. Add sugar slowly. Beat until soft peaks form. The mixture should look glossy and light.
6. Fold the Batter
Add egg whites to the batter in three parts. Fold gently using a spatula. Keep the batter airy and light.
7. Fill and Bake
Pour batter into cupcake liners. Place the muffin pan into the water bath. Bake at 320°F for twenty-five minutes until set.
8. Cool Slowly
Turn off the oven and open the door slightly. Let cupcakes cool inside for ten minutes. Remove and cool completely before serving.
Recipe Tips
- Use room temperature ingredients
- Do not overmix the batter
- Fold egg whites gently
- Always use a water bath
- Cool slowly to avoid sinking
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Fat | 9 g |
| Carbohydrates | 18 g |
| Protein | 6 g |
| Sugar | 10 g |
Serving Suggestions
Serve these cupcakes plain to enjoy their soft texture. You can dust powdered sugar on top. Fresh berries also pair well.
Serve them slightly chilled or at room temperature. They taste perfect with tea or coffee. These cupcakes are great for light desserts.
Best Sides To Serve With
Fresh strawberries work very well. Blueberries add a nice contrast. A cup of green tea pairs beautifully. Light fruit salad also works nicely. Avoid heavy sides with this dessert.
Storage and Reheating Tips
Store cupcakes in an airtight container in the fridge. They stay fresh for up to three days. Do not freeze them. Reheating is not needed. Let them sit at room temperature before serving.
Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs separated
- ¼ cup granulated sugar
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Hot water for water bath
Instructions
Prepare the Oven and Pan
- Preheat your oven to 320°F. Line the muffin pan with cupcake liners. Place a baking tray inside the oven for the water bath later.
Melt Cream Cheese Mixture
- Add cream cheese, butter and milk to a bowl. Melt gently using a double boiler. Stir until smooth. Let it cool slightly before adding eggs.
Add Egg Yolks
- Add egg yolks one by one to the cream cheese mixture. Mix gently using a whisk. Add vanilla extract and stir until smooth.
Mix Dry Ingredients
- Sift cake flour, cornstarch and salt together. Add this mixture slowly to the batter. Fold gently until smooth. Do not overmix.
Whip Egg Whites
- In a clean bowl, beat egg whites until foamy. Add sugar slowly. Beat until soft peaks form. The mixture should look glossy and light.
Fold the Batter
- Add egg whites to the batter in three parts. Fold gently using a spatula. Keep the batter airy and light.
Fill and Bake
- Pour batter into cupcake liners. Place the muffin pan into the water bath. Bake at 320°F for twenty-five minutes until set.
Cool Slowly
- Turn off the oven and open the door slightly. Let cupcakes cool inside for ten minutes. Remove and cool completely before serving.
Notes
- Use room temperature ingredients
- Do not overmix the batter
- Fold egg whites gently
- Always use a water bath
- Cool slowly to avoid sinking
FAQs about Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Why did my cupcakes sink after baking?
This usually happens due to overmixing or sudden cooling. Always fold gently and cool them slowly inside the oven.
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives a softer texture. If using all-purpose flour, replace one tablespoon with cornstarch.
Is the water bath really necessary?
Yes, the water bath helps gentle baking. It keeps the cupcakes moist and prevents cracking on the surface.
Can I make this recipe without an electric mixer?
Yes, but whipping egg whites by hand takes more time. Make sure soft peaks form for proper texture.
Can I add flavors like lemon or chocolate?
Yes, you can add lemon zest or cocoa powder. Keep amounts small to maintain the light texture.
Conclusion
The Fluffy Japanese Cotton Cheesecake Cupcakes Recipe is light, soft and very comforting. It feels special but uses simple ingredients. With gentle mixing and proper baking, anyone can succeed.
If you want to learn how to make Fluffy Japanese Cotton Cheesecake Cupcakes, this recipe is perfect. Try it once and it may become your favorite light dessert.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
