I love how light and soft Fluffy Japanese Cotton Cheesecake Cupcakes feel on the tongue. I make them when I want a small, gentle sweet that still looks special, and I share the full notes and tips on my site at Japanese cotton cheesecake cupcakes recipe.
My Dad James showed me how to work with eggs and patience, so this recipe always makes me think of him when I fold the whites. He would tap his fork and say, “Easy does it.”
What You’ll Need
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- Powdered sugar, for dusting
My Trusted Kitchen Tools
I keep my tools simple for these cupcakes. A hand mixer or stand mixer makes a big job easy when I beat the cream cheese and later the egg whites. I use a medium mixing bowl and a large mixing bowl so I can work in stages. A fine mesh sieve helps me fold flour and cornstarch without lumps. I like a 12-cup muffin tin and plain paper liners so the cakes rise and keep their shape.
For water control I use a small liquid measuring cup for milk and oil. I use a rubber spatula for folding so I do not lose air from the whites. A small wire whisk helps me loosen the cream cheese fast. If you want a different sweet, I also link a fun light roll I like to make here: cotton candy Swiss cake roll.
I also keep an oven thermometer. Ovens can vary and this style of cake likes low, steady heat. I avoid very deep cupcake liners. They make the cakes take much longer to cook.
Bringing It All Together
- Preheat the oven to 320°F (160°C) and line a muffin pan with cupcake liners.
- Beat the cream cheese in a mixing bowl until smooth.
- Add sugar, milk, vegetable oil, and vanilla extract and mix until combined.
- Add egg yolks, flour, cornstarch, and salt and mix until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined.
- Pour the batter into the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until golden and set.
- Allow to cool completely before dusting with powdered sugar.
- Serve and enjoy your fluffy cupcakes.
Making It Your Own (Swaps & Ideas)
I like to change one thing at a time so I keep the cake light and true to the original. You can swap milk for a splash of cream for a richer feel. If you want a dairy free version try a plant milk and a vegan cream cheese, but know the texture will shift a bit. For flavor, a teaspoon of lemon zest or a small amount of finely grated orange peel adds a soft bright note that pairs well with the cake.
If you love texture, fold in a tablespoon of finely crushed toasted almond or a small handful of white chocolate chips. Keep them small so they do not weigh the cake down. For a seasonal twist try a gentle swirl of fruit puree in the batter before you fold in the whites. Use a light touch so the batter stays airy.
I also like to change the top. Instead of powdered sugar you can dust with cocoa powder or very finely crushed freeze dried strawberry for color and a little tang. If you want more shine, brush the tops with a light apricot glaze after baking, but apply only when the cupcakes are cool so the glaze does not melt them.
If you want a more decadent take, add a flat layer of jam or lemon curd on top after cooling. This keeps the interior airy but gives a nice contrast when you bite in. For other sweet ideas that pair well with a soft cake, try a rich custard style cupcake like this recipe: vanilla creme brulee cheesecake cupcakes.
How We Love to Serve It
I serve these cupcakes on a small white plate so the pale color stands out. A light dusting of powdered sugar just before serving makes them look fresh. I often place one cupcake next to a small cup of green tea or a mild coffee. The tea cuts through the cream and the cake feels even lighter.
For a tea time spread I place three cupcakes with a small bowl of berries. The tart fruit brightens the soft cake. For a more formal dessert plate, I add a tiny dollop of whipped cream and a slice of citrus. The key is to keep the side small so the cupcake stays the star.
I also like to bring a box of these to neighbors or friends. They travel well if they are cool and steady. I place them in a shallow box so they do not get squashed and I add a note that they taste best the same day.
A Few Tips For Success
Beat the cream cheese until it is very smooth before you add other ingredients. Any lumps will be hard to remove later. Use room temperature eggs so they mix in easily. When you separate the eggs, keep the whites in a very clean, dry bowl so they whip up well.
When you beat the egg whites, start slow then increase speed. Stop when you see stiff peaks so they still look soft and not dry. This keeps the cake tender. Fold the whites in with slow wide strokes. Turn the bowl as you fold so you mix evenly but do not overmix.
Check the oven early the first time you make them. The tops should be set and lightly golden. If the tops brown too fast, lower the oven by 10 degrees and add two minutes to the time. Let the cupcakes cool fully before dusting sugar so the sugar does not melt into the cake.
If your batter looks too thick after folding, pause and check that you folded gently. Thin batter makes a lighter texture but it should still hold a little shape. Practice makes it easier. I remind myself that patience in the fold rewards you with cloud like cakes.
Saving Some For Later
These cupcakes taste best the day they are made but you can keep them for a short time. Store them in an airtight container at room temperature for up to two days. For longer storage place them in the fridge for up to five days, but bring them to room temperature before serving to bring back the soft feel.
You can also freeze them. Cool completely and place in a single layer on a tray to freeze for an hour. Move them to a freezer safe bag or container and store for up to two months. Thaw in the fridge overnight and then bring to room temperature before serving. Do not dust with powdered sugar until after they are thawed and dry.
If you plan to freeze a large batch, you can wrap each cupcake in plastic wrap before placing in the freezer bag. This helps keep air out and prevents freezer burn. Label the bag with the date so you use the older ones first.
From My Kitchen to Yours
I make these Fluffy Japanese Cotton Cheesecake Cupcakes when I need a small joy in the day. They lift the mood in simple ways. I hope you make them and find your own gentle rituals around the bake.
If you try this recipe, write to me and tell me how you served them. I read every note and I love to hear which small change made the cake your favorite.
Your Questions, Answered
How long do I bake Fluffy Japanese Cotton Cheesecake Cupcakes?
You can bake the Fluffy Japanese Cotton Cheesecake Cupcakes at 320°F and they should take 18 to 20 minutes. Check for a light golden top and a slight spring when you press the center.
Why did my Fluffy Japanese Cotton Cheesecake Cupcakes sink in the middle?
If your Fluffy Japanese Cotton Cheesecake Cupcakes sink a little in the middle it often means the egg whites lost air or the oven temp was too low. Be gentle when folding and keep the oven steady.
Can I make the batter for Fluffy Japanese Cotton Cheesecake Cupcakes ahead of time?
Yes, you can make the batter ahead and keep it in the fridge for a short time but I recommend using the batter the same day if you want the best rise.
Print
Fluffy Japanese Cotton Cheesecake Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These light and soft cupcakes are a delightful twist on classic cheesecake, perfect for a gentle sweet treat.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin pan with cupcake liners.
- Beat the cream cheese in a mixing bowl until smooth.
- Add sugar, milk, vegetable oil, and vanilla extract and mix until combined.
- Add egg yolks, flour, cornstarch, and salt and mix until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined.
- Pour the batter into the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until golden and set.
- Allow to cool completely before dusting with powdered sugar.
- Serve and enjoy your fluffy cupcakes.
Notes
For variations, consider swapping milk for cream, adding lemon zest, or using different toppings. Store in an airtight container for up to two days at room temperature, or refrigerate for up to five days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Japanese dessert, cheesecake cupcakes, light cupcakes