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Fluffy Japanese Cotton Cheesecake Cupcakes – Easy Best Recipe

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These fluffy Japanese cotton cheesecake cupcakes are light, creamy, and absolutely delicious. They are jiggly, soft, and practically cloud-like, with a delicate crumb that makes them special.

Ingredients

Scale
  • 4 oz (113 g) cream cheese, softened
  • 2 tbsp (28 g) unsalted butter, softened
  • 1/4 cup (60 ml) whole milk, room temperature
  • 1/2 cup (100 g) granulated sugar, divided
  • 3 large eggs, separated
  • 1 tsp vanilla extract
  • 1/4 cup (30 g) all-purpose flour, sifted
  • 1 tbsp (8 g) cornstarch
  • 1/4 tsp salt
  • Butter or non-stick spray for greasing the muffin tin
  • Parchment paper strips or cupcake liners

Instructions

  1. Preheat your oven to 325°F (160°C). Grease your muffin tin lightly with butter or non-stick spray. Line each cup with a parchment paper strip, making sure the paper extends about an inch above the rim.
  2. In a medium heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (a double boiler setup) and stir until the mixture is smooth and completely melted. Alternatively, microwave it in 15-second bursts, stirring between each, until smooth. Let it cool slightly for about 2 minutes.
  3. Whisk the egg yolks and vanilla extract into the cream cheese mixture until fully combined. The mixture should be smooth and glossy.
  4. In a small bowl, sift together the flour, cornstarch, and salt.
  5. Gently fold the sifted dry ingredients into the cream cheese mixture using a rubber spatula. Mix just until no streaks of flour remain. Do not overmix. Set this aside.
  6. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining 1/4 cup of sugar, a tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form. The whites should look glossy and hold a firm peak when you lift the beaters. This usually takes about 3-4 minutes.
  7. Take about one-third of the whipped egg whites and fold them into the cream cheese mixture using a gentle, sweeping motion. Once combined, add the remaining egg whites and fold carefully. Stop folding as soon as you cannot see any white streaks.
  8. Divide the batter evenly among the 12 muffin cups. Each cup should be filled about three-quarters full.
  9. Place the filled muffin tin inside a larger roasting pan or baking dish. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the muffin tin.
  10. Bake at 325°F (160°C) for 20-25 minutes, or until the tops are lightly golden and the centers are just set. They should still jiggle slightly when you gently shake the pan. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
  11. Turn off the oven and crack the door open slightly. Let the cupcakes sit in the warm oven for 10 minutes.
  12. Remove the muffin tin from the water bath and let the cupcakes cool in the pan for another 10 minutes. Then, carefully lift them out using the parchment paper strips and transfer them to a wire rack to cool completely.

Notes

Room temperature ingredients are non-negotiable for best texture. Do not overwhip the egg whites; they should be glossy and hold a firm peak. The water bath is essential for moist, crack-free tops. Fold the egg whites gently to retain air. Let the cupcakes cool slowly in the oven to prevent sinking.

Nutrition

Keywords: Japanese cotton cheesecake, fluffy cheesecake cupcakes, jiggly cheesecake, light cheesecake, cream cheese cupcakes, easy cheesecake recipe, water bath cheesecake

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