
Imagine the lightness of a cloud combined with the subtle tang of cream cheese, all packed into an adorable handheld cupcake. That’s exactly what you get with these Fluffy Japanese Cotton Cheesecake Cupcakes. A delicate twist on the traditional cheesecake, these cupcakes melt in your mouth and leave you wanting just one more bite.
Inspired by the airy textures of Japanese soufflé-style baking, this recipe is ideal for both seasoned bakers and beginners looking for an impressive yet approachable dessert. Whether it’s summer tea or a cozy winter treat, these cheesecake cupcakes are the perfect elegant indulgence.
Why You’ll Love This Recipe
- Ultra-light texture that’s almost soufflé-like
- Perfectly portioned — ideal for parties or afternoon tea
- Not overly sweet, with a gentle cream cheese tang
- Make-ahead friendly and keeps well when chilled
- Visually stunning with a golden top and fluffy rise

Ingredients
Serves 4 (makes about 8–10 cupcakes)
- 4 oz (113g) cream cheese, softened
- ¼ cup (60 ml) milk
- ¼ cup (57g) unsalted butter
- 3 egg yolks
- ¼ cup (30g) cake flour
- 1 tbsp (8g) cornstarch
- ¼ tsp salt
- 3 egg whites
- ¼ tsp cream of tartar
- ¼ cup (50g) granulated sugar
How to Make Fluffy Japanese Cotton Cheesecake Cupcakes
Step 1: Preheat and Prep
Preheat your oven to 300°F (150°C). Line a muffin tin with cupcake liners. Set aside a larger baking dish to create a water bath during baking.
Step 2: Make the Cream Cheese Base
In a saucepan over low heat, melt the cream cheese, butter, and milk together. Whisk until the mixture is smooth and fully incorporated. Let cool slightly before moving to the next step.
Step 3: Whisk in the Dry Ingredients
Once cooled, whisk in the egg yolks. Sift in the cake flour, cornstarch, and salt. Mix until you have a smooth, lump-free batter.
Step 4: Whip the Egg Whites
In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while continuing to beat until soft peaks form.
Step 5: Fold the Meringue
Gently fold the meringue into the cream cheese mixture in three batches. Use a spatula and a light hand to avoid deflating the airy egg whites.
Step 6: Fill and Bake
Scoop the batter into your prepared cupcake liners, filling each about ¾ full. Place the muffin tin in a larger baking dish. Pour hot water into the outer dish until it reaches about halfway up the sides of the muffin tin.
Bake for 25–30 minutes, or until set and lightly golden on top.
Step 7: Cool Gradually
Turn off the oven, crack the door open, and let the cupcakes sit inside for 10 minutes to prevent sinking. Remove and cool completely before serving. Optionally dust with powdered sugar.
Tips for Success
- Use cake flour for a tender, light crumb. All-purpose flour can be used, but the texture will be slightly denser.
- Don’t skip the water bath — it ensures gentle, even baking and prevents cracking.
- Beat the egg whites to soft peaks, not stiff — this makes folding easier and avoids deflation.
- Cool slowly to maintain their puff and avoid collapse.
- Refrigerate before serving for a firmer texture or serve at room temperature for ultimate fluffiness.
Flavor Variations
- Lemon Zest: Add ½ teaspoon lemon zest to the batter for a refreshing twist.
- Matcha: Mix in 1 teaspoon of matcha powder with the dry ingredients.
- Vanilla Bean: Add seeds from ½ vanilla bean for an aromatic boost.
- Chocolate Swirl: Fold in a small amount of melted white chocolate or Nutella just before scooping into liners.
Serving Suggestions
These cotton cheesecake cupcakes are elegant enough for high tea but cozy enough for a casual weekend treat. Here’s how to enjoy them:
- Topped with fresh berries and whipped cream
- Served alongside green tea or espresso
- Dusted with powdered sugar and edible flowers for a special touch
- Chilled, with a drizzle of honey or lemon curd
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days. Best enjoyed slightly chilled or at room temperature.
- Freeze: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
- Reheat gently: If you prefer a warm version, microwave for 10 seconds (but they are traditionally served cool).
Why They’re a Must-Try
These Fluffy Japanese Cotton Cheesecake Cupcakes are a beautiful blend of elegance and simplicity. With just a few ingredients and a little patience, you can create bakery-quality treats that are sure to impress. Their pillowy texture, balanced sweetness, and dainty size make them a dessert you’ll want to make again and again.
The Goods

Fluffy Japanese Cotton Cheesecake Cupcakes
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Recipes
- 4 oz 113g cream cheese, softened
- ¼ cup 60 ml milk
- ¼ cup 57g unsalted butter
- 3 egg yolks
- ¼ cup 30g cake flour
- 1 tbsp 8g cornstarch
- ¼ tsp salt
- 3 egg whites
- ¼ tsp cream of tartar
- ¼ cup 50g granulated sugar
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 300°F (150°C). Line a muffin tin with cupcake liners. Set aside a larger baking dish to create a water bath during baking.
Step 2: Make the Cream Cheese Base
- In a saucepan over low heat, melt the cream cheese, butter, and milk together. Whisk until the mixture is smooth and fully incorporated. Let cool slightly before moving to the next step.
Step 3: Whisk in the Dry Ingredients
- Once cooled, whisk in the egg yolks. Sift in the cake flour, cornstarch, and salt. Mix until you have a smooth, lump-free batter.
Step 4: Whip the Egg Whites
- In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while continuing to beat until soft peaks form.
Step 5: Fold the Meringue
- Gently fold the meringue into the cream cheese mixture in three batches. Use a spatula and a light hand to avoid deflating the airy egg whites.
Step 6: Fill and Bake
- Scoop the batter into your prepared cupcake liners, filling each about ¾ full. Place the muffin tin in a larger baking dish. Pour hot water into the outer dish until it reaches about halfway up the sides of the muffin tin.
- Bake for 25–30 minutes, or until set and lightly golden on top.
Step 7: Cool Gradually
- Turn off the oven, crack the door open, and let the cupcakes sit inside for 10 minutes to prevent sinking. Remove and cool completely before serving. Optionally dust with powdered sugar.

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