Name: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep time: 20 min
Cook time: PT-487343H10M2S
Total time: PT-487343H10M2S
Cuisine: Japanese
Ingredients: Cream cheese; Sugar; Milk; Unsalted butter; Eggs, separated (large); All-purpose flour; Salt, a pinch; Vanilla extract

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Short Description

I’m thrilled to share my recipe for Fluffy Japanese Cotton Cheesecake Cupcakes—delicate, cloud-like treats that combine the creamy richness of cheesecake with the light, airy texture of a souffle.

Fluffy Japanese Cotton Cheesecake Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes are both indulgent and ethereal. The whipped egg whites give them an amazing lift, while the cream cheese and butter offer a melt-in-your-mouth richness. They’re perfect for a special occasion or a fun everyday treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Sugar
Milk
Unsalted butter
Eggs, separated (large)
All-purpose flour
Salt, a pinch
Vanilla extract

Directions

Preheat the oven to 320 °F (160 °C). Line a muffin tin with cupcake liners to help with easy removal and presentation.
Mix the cream cheese base. In a bowl, beat together the cream cheese, sugar, milk, and butter until smooth and creamy.
Add egg yolks. Add yolks one at a time, mixing well after each addition for a uniformly rich batter.
Whip egg whites. In a separate bowl, whip the whites until soft peaks form—lift the whisk and gentle peaks just bend over.
Fold in egg whites. Gently fold the whipped whites into the cream cheese mixture, lifting from the bottom to keep airiness.
Add flour and salt. Sift in the flour and salt, folding gently until just combined—avoid overmixing.
Fill the muffin tin. Divide batter evenly into liners, filling to about two-thirds full.
Bake for 20–25 minutes, until tops turn lightly golden and a toothpick comes out clean.
Cool. Let the cupcakes cool in the tin for about 10 minutes before transferring to a rack to cool completely.

Servings and timing

Yields: About 12 cupcakes
Prep time: ~20 minutes
Bake time: 20–25 minutes
Cooling time: ~10 minutes in the tin, then additional cooling on a rack
Total time: Approximately 50–60 minutes

Variations

Matcha twist: Add 1–2 tsp of matcha powder to the batter for a subtle green tea flavor.
Citrus zest: Fold in a teaspoon of lemon or orange zest for a bright, refreshing note.
Berry swirl: Drop a spoonful of jam or fruit compote into the center before baking for a fruity surprise.

Storage/reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3–4 days. If I want to serve them warm, I let them come to room temperature or gently reheat in a microwave for 5–7 seconds—just enough to soften without collapsing.

FAQs

How do I know when the cupcakes are done?

I check by inserting a toothpick in the center—if it comes out clean or with a few crumbs, they’re ready. The tops should be lightly golden.

Can I use low-fat cream cheese?

Yes, you can, but full-fat cream cheese gives the best texture and flavor. Low-fat versions may yield a slightly less rich mouthfeel.

Why do we whip the egg whites separately?

Because it’s the key to getting that light, fluffy texture. The whipped whites trap air, giving the cupcakes their signature cloud-like lift.

Can I make the batter ahead of time?

I don’t recommend whipping the egg whites in advance—they’ll deflate. It’s best to assemble and bake right after mixing.

Can I freeze these cupcakes?

Yes, I freeze fully cooled cupcakes in a freezer-safe container for up to 1 month. To thaw, I leave them in the fridge overnight.

Conclusion

I adore how these Fluffy Japanese Cotton Cheesecake Cupcakes bring together elegance and simplicity. They’re surprisingly easy to make, and each bite is a delightful balance of creamy cheesecake and airy souffle. Whether for a celebration or just because, they’re sure to win hearts. I hope you’ll enjoy baking—and savoring—them as much as I do!