Fluffy Japanese Cotton Cheesecake Cupcakes

Posted by by Sara 8 months Ago 92 Views

Introduction

Ever wondered how to make cheesecake that’s light as air, subtly sweet, and totally irresistible? These Fluffy Japanese Cotton Cheesecake Cupcakes combine the richness of classic cheesecake with the texture of soufflés, resulting in a heavenly bite-sized treat. They’re perfect for impressing guests or enjoying a guilt-free dessert that melts in your mouth.

Ingredients List

For the Base Batter:

  • 4 oz (115g) cream cheese, softened
  • 2 tbsp unsalted butter
  • 1/4 cup milk
  • 3 egg yolks
  • 1/4 cup cake flour (or all-purpose flour, sifted)
  • 1 tbsp cornstarch
  • 1/4 tsp lemon juice

For the Meringue:

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar

Optional Garnish:

  • Powdered sugar
  • Fresh berries or mint leaves

Substitutions:

  • Use Greek yogurt instead of cream cheese for a tangier version
  • Almond flour for a gluten-free option (adjust texture expectations)

Timing

  • Prep Time: 20 minutes
  • Bake Time: 25–30 minutes
  • Total Time: 50 minutes

Step-by-Step Instructions

Step 1: Preheat and prep

Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners. Place the tin in a larger baking pan to create a water bath later.

Step 2: Make the base batter

In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler, whisking until smooth. Remove from heat and let it cool. Whisk in egg yolks, lemon juice, sifted flour, and cornstarch until combined.

Step 3: Whip the meringue

Beat egg whites and cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks form.

Step 4: Fold gently

Gently fold one-third of the meringue into the batter to lighten it, then fold in the rest carefully until no streaks remain.

Step 5: Bake in water bath

Spoon the batter into cupcake liners, filling 3/4 full. Place the muffin tin into the larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the muffin tin. Bake for 25–30 minutes or until the tops are slightly golden.

Step 6: Cool gradually

Turn off the oven and let the cupcakes sit inside with the door slightly open for 10 minutes. Remove from oven and let cool completely before serving.

Tips

  • Room temperature eggs create better volume in meringue.
  • Avoid overmixing to preserve the fluffiness.
  • Dust with powdered sugar just before serving for a classic finish.

Nutrition (Per Cupcake – Approx. 12 servings)

  • Calories: ~85
  • Protein: 3g
  • Carbs: 6g
  • Fat: 5g
  • Sugar: 4g

Conclusion

These Fluffy Japanese Cotton Cheesecake Cupcakes deliver dreamy, cloud-like bites with minimal guilt. Elegant yet simple, they’re perfect for tea parties, brunches, or anytime you crave something light and luscious.