Easy Baking Recipes – Japanese Cotton Cheesecake Cupcakes!
These Japanese Cotton Cheesecake cupcakes are pure magic in bite-sized form. Imagine a cheesecake and a soufflé had the softest, sweetest baby ever — that’s what these are. Each little cupcake is pillowy, melt-in-your-mouth light, and kissed with just enough sweetness to make you reach for one more… or three.
Whether you’re baking for brunch, a party, or just your Tuesday mood, these beauties bring elegance with zero effort. Perfectly golden, gently sweet, and oh-so-creamy inside — these are the Cheesecake Cupcakes you’ll brag about.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
Ingredients
Scale
Creamy Base:
- 8 oz (225 g) cream cheese, softened — this gives that rich, tangy cheesecake flavor.
- 1/4 cup (60 g) unsalted butter, softened — for silky smooth texture.
- 1/2 cup (120 ml) whole milk — keeps it moist and creamy.
Sweet and Flavorful:
- 1/2 cup (100 g) granulated sugar — just enough to bring out the cheesecake goodness.
- 4 large eggs, separated — the secret weapon for that soufflé-like fluff.
- 1 tablespoon lemon juice (optional) — for a subtle bright tang.
- 1 teaspoon vanilla extract — because vanilla makes everything better.
Dry Mix:
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) cornstarch — helps keep the texture cloud-soft.
- 1/4 teaspoon salt — to balance it all out.
Finishing Touch:
- Powdered sugar, for dusting (optional, but highly recommended for that fancy café look).
Instructions
- Prep the Scene
- Set your oven to 320°F (160°C). Line a 12-cup muffin tin with paper or silicone cupcake liners — because cleanup should be as easy as the baking.
- Make It Melt
- In a small saucepan, combine the cream cheese, butter, and milk. Warm it over low heat, stirring constantly, until everything becomes a dreamy, smooth mixture. Remove from heat and let it cool — patience, baker friend, patience.
- Mix the Dry Team
- In a separate bowl, whisk together the flour, cornstarch, and salt. Simple, but don’t skip this — a lump-free mix means an even softer texture later.
- Bring It All Together
- In a large bowl, beat the egg yolks, sugar, and lemon juice until the color lightens and the mixture looks creamy. Pour in the cooled cheese mixture and whisk again until silky smooth.
- Now, sift in your dry ingredients and stir gently — no rough handling, just a smooth, tender mix.
- Whip It Good
- In a clean, dry bowl, whip your egg whites until soft peaks form. Slowly sprinkle in 2 tablespoons of sugar, and continue beating until you get stiff, glossy peaks.
- Pro tip: Don’t overwhip! If your peaks look grainy, you’ve gone too far. Think “clouds with structure,” not “cement.”
- Fold, Don’t Fight
- Take about a third of your whipped egg whites and fold them gently into your batter to loosen it up. Then, fold in the rest — carefully, lovingly — until everything’s smooth and airy.
- Fill and Bake
- Spoon your batter into the cupcake liners, filling each about three-quarters full. Tap the pan gently on the counter to pop any air bubbles (we’re going for fluffy, not Swiss cheese).
- Slide your pan into the oven and bake for 20–25 minutes, until they’re softly golden and slightly puffed.
- The Cool Down
- Let the cupcakes rest in the pan for about 5 minutes, then move them to a wire rack. They’ll deflate slightly — that’s normal and even charming.
- Finish with a dusting of powdered sugar if you’re feeling extra fancy (you should be).
Notes
- Room temperature ingredients are key. Cold cream cheese and butter = lumps. Warm everything up a bit before you start.
- Gentle folding = fluffy cupcakes. Go slow. Your batter should stay light and airy.
- No mixer? A hand whisk works fine, but you’ll get an arm workout. (Hey, balance out all that cheesecake!)
- Baking time may vary. Every oven’s got its quirks. Keep an eye around the 20-minute mark — golden edges are your “done” sign.
Nutrition
- Calories: 200 kcal