When I first tried Japanese Cotton Cheesecake Cupcakes, it was on a rainy spring afternoon during a visit to a friend’s Tokyo home. As we sat by the window sipping green tea, she brought out these delicate little cheesecakes—soft as clouds, gently sweet, with a slight tang of cream cheese that melted on the tongue. I was instantly enchanted.

Japanese Cotton Cheesecake, or Soufflé Cheesecake, has long been a favorite in Japan, often served at patisseries and family tea times. Unlike the dense and rich Western-style cheesecake, the Japanese version is renowned for its light and airy texture, thanks to the incorporation of whipped meringue. The cupcake-sized version not only makes this dessert easier to serve but adds a whimsical charm that’s perfect for sharing or gifting.

These cupcakes have become a go-to in my kitchen when I want to make something that feels special, without being overly indulgent. Whether it’s a baby shower, a birthday, or a quiet afternoon with family, these little cakes bring delight to every occasion.

Why You’ll Love This Recipe

• Melt-in-Your-Mouth Texture – A dreamy combination of creamy cheesecake and soft sponge.
• Perfectly Portion-Controlled – No need for slicing or plating—just peel and enjoy.
• Elegant Yet Simple – Looks bakery-fancy, but comes together with everyday ingredients.
• Kid-Friendly and Grown-Up Approved – Light sweetness makes it appealing to all ages.
• Great Make-Ahead Dessert – These cupcakes store beautifully for parties or gifts.

Ingredients You’ll Need:

• 4 oz (115g) cream cheese, softened
• 2 tablespoons unsalted butter
• ¼ cup (60ml) whole milk
• 3 large eggs, separated
• ½ teaspoon vanilla extract
• ½ teaspoon lemon juice
• ¼ cup (30g) cake flour (or twice-sifted all-purpose flour)
• 1 tablespoon cornstarch
• ¼ cup (50g) granulated sugar
• Powdered sugar for dusting (optional)
• Fresh berries for garnish (optional)

How to Make Japanese Cotton Cheesecake Cupcakes

These Japanese Cotton Cheesecake Cupcakes come together with a few simple steps, a little care, and a touch of magic.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Water Bath

Preheat your oven to 320°F (160°C). Line a muffin tin with 12 paper cupcake liners and place it inside a deep roasting pan. The water bath you’ll create later helps keep the texture ultra-smooth and prevents cracks.

Step 2: Melt the Creamy Base

In a small saucepan over low heat, melt the cream cheese, butter, and milk together, stirring constantly until smooth and silky. Let it cool slightly before moving on.

Step 3: Create the Flavor Foundation

In a mixing bowl, whisk the egg yolks with vanilla extract and lemon juice. Slowly incorporate the cooled cream cheese mixture until you get a uniform batter.

Step 4: Sift in the Dry Ingredients

Sift in the cake flour and cornstarch. Gently whisk until smooth and lump-free. This step ensures the batter stays light and airy.

Step 5: Whip the Egg Whites

Using a clean, dry bowl, beat the egg whites on medium speed until foamy. Gradually add the sugar, continuing to beat until soft peaks form—when you lift your beaters, the peaks should droop slightly at the tips.

Step 6: Fold with Patience

Add a third of the meringue to the yolk mixture and fold gently. Then incorporate the rest in two batches. Be slow and careful—this is what gives the cupcakes their signature fluffiness.

Step 7: Pour and Bake

Spoon the batter into the cupcake liners, filling them about three-quarters full. Carefully pour hot water into the roasting pan until it reaches halfway up the muffin tin. Bake for 20–25 minutes, or until the tops are golden and the cakes slightly jiggle.

Step 8: Cool Gracefully

Turn off the oven and crack the door open. Let the cupcakes rest inside for 5 minutes, then cool in the pan for another 10 minutes before transferring to a rack.

Step 9: Add Finishing Touches

Dust with powdered sugar or top with fresh berries. Serve warm for a pillowy texture or chill for a creamy bite.

Helpful Tips

• Don’t Overbeat the Meringue: Aim for soft peaks, not stiff. This keeps the texture light.
• Warm Ingredients Work Best: Room-temperature eggs and cream cheese blend more easily.
• Check Your Oven: Use an oven thermometer to make sure you’re baking at the correct temperature.
• Use Fresh Liners: Greasy or old liners can stick—fresh ones release the cupcakes better.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Notes

You can enjoy these cupcakes warm, but chilling them intensifies the flavor and makes the texture even creamier. They’re the kind of treat that feels both comforting and luxurious.

Nutritional Information (per cupcake)

• Calories: 140
• Protein: 4g
• Fat: 9g
• Carbohydrates: 10g
• Sugar: 6g
• Fiber: 0g

Frequently Asked Questions

Can I make these cupcakes ahead of time?
Yes! Store them in the fridge for up to 3 days. They taste great cold or room temperature.

What if I don’t have cake flour?
Twice-sifted all-purpose flour works in a pinch—it helps mimic the softness of cake flour.

Can I freeze these cupcakes?
Absolutely. Freeze in an airtight container for up to a month. Thaw overnight in the fridge.

Storage Instructions

Place cooled cupcakes in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them (individually wrapped) and thaw as needed.

Related Recipes

If you liked these Japanese Cotton Cheesecake Cupcakes, you’ll love these creamy treats too:

• Hot Milk Cake: A Timeless Comfort Dessert
• The Ultimate Easy Honey Cake
• Copycat Crumbl Salted Caramel Cheesecake Cookies
• Blueberry Lavender Vegan Madeleines: A Delicate Plant-Based Delight

Conclusion

Japanese Cotton Cheesecake Cupcakes are a celebration of simplicity and elegance. Their cloud-like texture, gentle sweetness, and satisfying tang make them a beloved treat for both everyday and special moments. Share them with friends or savor one on your own with a warm cup of tea—you deserve it.

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