Fluffy Japanese Cotton Cheesecake Cupcakes

These fluffy Japanese cotton cheesecake cupcakes are light as air, gently sweet, and melt softly on the tongue. They combine the richness of cream cheese with the delicate texture of a soufflé sponge, baked into perfectly portioned cupcakes. While they look impressive, the method is approachable for home bakers with a little care and patience. From start to finish, allow around 1 hour and 20 minutes.

Ingredients

For the cheesecake base

• 120g full-fat cream cheese, softened
• 40g unsalted butter
• 60ml whole milk
• 4 large eggs, separated
• 90g caster sugar, divided
• 60g cake flour
• 20g cornflour
• 1 tsp vanilla extract
• 1/4 tsp salt

For baking

• Hot water, for the water bath
• 12-hole cupcake tin
• Paper cupcake cases

How to Make Fluffy Japanese Cotton Cheesecake Cupcakes

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Line a 12-hole cupcake tin with paper cases. Place a deep roasting tin on the lower shelf and fill it halfway with hot water to create a gentle steam bath.
• Melt the base mixture: Add the cream cheese, butter, and milk to a heatproof bowl. Set it over a pan of gently simmering water and stir until completely smooth. Remove from the heat and allow it to cool slightly.
• Mix the yolk batter: Whisk the egg yolks into the warm cream cheese mixture one at a time. Add the vanilla extract. Sift in the cake flour and cornflour, then mix gently until smooth and lump-free.
• Whip the egg whites: In a clean bowl, whisk the egg whites with salt until foamy. Gradually add 60g of the sugar and whisk until soft, glossy peaks form. The meringue should hold its shape but still look supple.
• Fold everything together: Fold one-third of the meringue into the batter to loosen it. Gently fold in the remaining meringue in two additions, using slow, careful movements to keep as much air as possible.
• Fill and bake: Divide the mixture evenly between the cupcake cases. Place the tin on the middle shelf above the water bath and bake for 25 minutes. Increase the oven temperature to 170°C and bake for a further 10 minutes until lightly golden.
• Cool gradually: Turn off the oven, leave the door slightly ajar, and allow the cupcakes to cool inside for 15 minutes. Remove and cool completely on a wire rack.

Tips for Perfect Results

Why did my cupcakes sink?

Sudden temperature changes can cause sinking. Always cool the cupcakes slowly in the oven before removing them.

How do I avoid cracks on top?

Baking with a water bath keeps the heat gentle and moist, which helps prevent cracking.

Can I make these extra fluffy?

Ensure the egg whites are whipped to soft peaks, not stiff. Over-whipped whites are harder to fold and lose air.

Serving Suggestions

• Dust lightly with icing sugar before serving
• Serve with fresh berries on the side
• Add a small dollop of lightly whipped cream

Storage

Room temperature

These cupcakes can sit at room temperature for up to 6 hours in a cool kitchen.

Refrigerator

Store in an airtight container for up to 3 days. Allow them to come to room temperature before serving for the best texture.

Freezing

Freeze without toppings for up to 1 month. Defrost overnight in the fridge and bring to room temperature before eating.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 18g
• Protein: 5g
• Fat: 10g
• Saturated fat: 6g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs