Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet with a soft, melt-in-the-mouth texture. They combine the richness of cream cheese with the gentle lift of whipped egg whites, creating a sponge-like cheesecake that feels almost cloud-like. This recipe is simple enough for confident beginners and takes about 1 hour from start to finish. The result is beautifully risen cupcakes with a tender crumb and subtle vanilla flavour.

Ingredients

For the Cheesecake Batter

• 150g full-fat cream cheese, softened
• 30g unsalted butter
• 100ml whole milk
• 3 large eggs, separated
• 60g caster sugar, divided
• 60g plain flour, sifted
• 15g cornflour
• 1 tsp vanilla extract
• 1 tsp lemon juice
• Pinch of salt

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 muffin tin with cupcake cases. Place a deep roasting tin on the lower shelf and fill it halfway with hot water to create a gentle water bath.
• Melt the base mixture: In a heatproof bowl set over a pan of simmering water, gently melt the cream cheese, butter, and milk. Stir until smooth and remove from the heat. Allow it to cool slightly before adding the egg yolks one at a time, mixing well after each addition.
• Add dry ingredients: Sift in the plain flour and cornflour. Mix until smooth and lump-free. Stir in the vanilla extract and lemon juice.
• Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add 60g caster sugar and continue beating until soft peaks form. The mixture should be glossy and hold its shape gently.
• Fold carefully: Add one third of the meringue into the cream cheese mixture and fold gently to loosen it. Fold in the remaining egg whites in two additions, using a light hand to keep as much air as possible.
• Fill and bake: Divide the batter evenly between the cupcake cases, filling each about three quarters full. Bake for 20 minutes at 160°C, then reduce the temperature to 140°C and bake for a further 15 minutes until risen and lightly golden.
• Cool slowly: Turn off the oven and leave the door slightly ajar for 10 minutes. Remove the cupcakes and allow them to cool completely in the tin before serving. This helps prevent sinking.

Tips for Perfect Japanese Cotton Cheesecake Cupcakes

Why did my cupcakes sink in the middle?

This usually happens if the oven door is opened too early or the egg whites were overbeaten. Allow them to cool gradually in the oven and aim for soft peaks, not stiff peaks.

How do I keep them extra fluffy?

Fold the meringue gently and avoid overmixing. Keeping as much air as possible in the batter ensures a light texture.

Can I skip the water bath?

The water bath creates steam, which keeps the cupcakes moist and prevents cracking. For best results, do not skip this step.

Why are my cupcakes dense?

Dense texture often means the egg whites were deflated during folding. Use a spatula and fold slowly with gentle sweeping motions.

Serving Suggestions

• Dust lightly with icing sugar before serving
• Top with fresh berries and a spoon of whipped cream
• Serve chilled for a firmer texture
• Enjoy with green tea or coffee

Storage

Room Temperature

Store in an airtight container for up to 6 hours in a cool room.

Refrigerator

Keep refrigerated for up to 3 days. Bring to room temperature before serving for the softest texture.

Freezing

Freeze individually wrapped cupcakes for up to 1 month. Thaw overnight in the fridge.

Nutrition

Calories: 160 kcal
Carbohydrates: 14g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Sodium: 95mg

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

FAQs