Fluffy Japanese Cotton Cheesecake Cupcakes

 Light, fluffy, and creamy—these soufflé-like cheesecake cupcakes are a delightful treat!

Ingredients

For the Cheesecake Batter:

• 4 oz (120g) cream  cheese, softened

• ¼ cup (60ml) whole milk

• ¼ cup (50g) unsalted  butter

• 3 large eggs, separated

• ¼ cup (50g) granulated sugar (for egg whites)

• 2 tbsp (25g) granulated sugar (for yolks)

• ½ cup (65g) cake flour (or sifted all-purpose flour)

• 1 tbsp cornstarch

• ¼ tsp cream of tartar or lemon juice

Optional Toppings:

• 
  

• Powdered sugar, fresh berries, or fruit preserves
  

  Instructions

  1. Prepare the Batter

  • Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.

  • In a heatproof bowl, melt cream  cheese, milk, and  butter over a double boiler (or microwave in short bursts), stirring until smooth. Let cool slightly.

  • Whisk in egg yolks and 2 tbsp sugar until combined.

  • Sift in cake flour and cornstarch, mixing until smooth.

  2. Whip the Egg Whites

  • In a clean, dry bowl, beat egg whites with cream of tartar (or lemon juice) until frothy.

  • Gradually add ¼ cup sugar, beating until stiff peaks form.

  3. Fold Together

  • Gently fold ⅓ of the egg whites into the cream cheese mixture to lighten it.

  • Carefully fold in the remaining egg whites in two additions, keeping the batter airy.

  4. Bake

  • Divide batter evenly among liners, filling 80% full.

  • Place muffin tin in a larger baking tray. Pour hot water into the tray (about 1 inch deep) for a water bath.

  • Bake 25–30 minutes, until tops are golden and set (center should jiggle slightly).

  5. Cool & Serve

  • Let cool in the pan for 10 minutes, then transfer to a wire rack.

  • Serve plain, dusted with powdered sugar, or topped with fruit.

  Tips for Success

   Room-temperature ingredients blend more smoothly.
   Fold gently to keep the batter fluffy—don’t overmix!
   Water bath prevents cracks and ensures even baking.
   Cool gradually to avoid collapsing.

  Flavor Variations

  • Matcha: Add 1–2 tbsp matcha powder to the batter.

  • Chocolate: Mix in 2 tbsp cocoa powder.

  • Citrus: Add zest of 1 lemon or orange.

  • Berry Swirl: Swirl in jam before baking.

  Storage

  • Room temp: Up to 1 day (covered).

  • Fridge: 3 days in an airtight container.

  • Freeze: Wrap individually, freeze up to 1 month. Thaw before serving.

  Enjoy these cloud-like cupcakes with tea or coffee!