🍰 Fluffy Japanese Cotton Cheesecake Cupcakes
These mini cheesecakes are airy, light, and melt in your mouth—like a cross between soufflé and cheesecake. Perfect for individual servings!
📝 Ingredients (Makes 10–12 cupcakes)
Cream Cheese Base:
130g (4.6 oz) cream cheese, softened
30g (2 tbsp) unsalted butter
70ml (1/3 cup) whole milk
Dry Ingredients:
30g (1/4 cup) cake flour (or all-purpose flour, sifted well)
10g (1 tbsp) cornstarch
Wet Ingredients:
3 large eggs, separated
1/4 tsp cream of tartar or 1/2 tsp lemon juice
60g (1/4 cup + 1 tbsp) granulated sugar
Optional:
1 tsp vanilla extract
Powdered sugar for dusting
🍳 Instructions
1. Preheat & Prep
Preheat oven to 300°F (150°C).
Line a muffin pan with cupcake liners.
Prepare a water bath: Fill a large baking tray with hot water (place your muffin tray inside this during baking).
2. Make the Cream Cheese Mixture
In a heatproof bowl over a saucepan of simmering water (double boiler), add cream cheese, butter, and milk.
Stir constantly until smooth and fully melted.
Remove from heat and let it cool slightly.
Mix in vanilla extract if using.
3. Add Dry Ingredients
Sift in cake flour and cornstarch.
Whisk until smooth and no lumps remain.
4. Add Egg Yolks
Add egg yolks (one at a time) into the cream cheese mixture.
Whisk until well combined and silky smooth. Set aside.
5. Make the Meringue
In a clean bowl, beat egg whites on low until frothy.
Add cream of tartar or lemon juice.
Gradually add sugar in 3 parts.
Beat until soft to medium peaks form (not stiff!).
6. Fold the Batter
Add 1/3 of the meringue to the yolk mixture and whisk to loosen.
Gently fold in the rest of the meringue using a spatula in a J-motion until just combined.
Don’t overmix—you want to keep the batter airy.
7. Bake
Spoon batter into cupcake liners (fill about 80–90% full).
Place the muffin tray in the water bath.
Bake at 300°F (150°C) for 25–30 minutes, then increase to 320°F (160°C) for another 10 minutes to lightly brown the tops.
8. Cool
Turn off the oven and leave the cupcakes inside for 10 minutes with the door ajar to prevent sudden collapse.
Let cool completely on a wire rack.
9. Optional Finishing Touch
Dust with powdered sugar before serving.
❓ Q&A Section
❓ Why do I need a water bath?
The water bath creates gentle, even heat and prevents cracking. It also keeps the texture silky and moist.
❓ Can I skip the cornstarch?
Cornstarch helps give the cupcakes structure and softness. If you skip it, the cakes might be less stable and not as tender. If needed, replace with cake flour (but reduce flour slightly).
❓ My cupcakes collapsed—what went wrong?
Most common causes:
Overmixed meringue: Leads to large air pockets and unstable structure.
Too much heat too fast: Causes puffing then collapsing.
No resting time: Let them cool gradually in the oven after baking.
❓ Can I make these ahead?
Yes! Store in the fridge in an airtight container for up to 3 days. Best enjoyed chilled or slightly warmed.
❓ Can I freeze them?
Yes. Wrap each cupcake in plastic wrap and store in a ziplock bag. Freeze up to 1 month. Thaw overnight in the fridge.
❓ Can I make a keto or sugar-free version?
You can try replacing sugar with erythritol or monk fruit sweetener (use a 1:1 ratio for baking). Results may vary slightly in texture and browning.
❓ Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives a finer crumb. If you only have AP flour, replace 1 tbsp of it with 1 tbsp cornstarch and sift well.
❓ How do I know when they’re done?
They should rise, jiggle slightly when shaken, and a toothpick should come out clean (but may be slightly moist).
❓ Macros (Approx. per cupcake)
(Varies with ingredients & size)
Calories: ~90–110
Fat: ~7g
Protein: ~3g
Carbs: ~4–6g
(Lower if sugar-free)..