These delicate cupcakes have the soft, cloud-like texture I love in a classic Japanese cotton cheesecake, but in a charming individual-serving form. They feel light, airy and gently sweet—perfect when I want an elegant dessert that doesn’t feel heavy.
Why You’ll Love This Recipe
I enjoy how these cupcakes rise into fluffy, soufflé-like tops while staying incredibly tender inside. The whipped egg whites make the texture unbelievably airy, and the subtle cheesecake flavor feels refined without being overly rich. They also look beautiful and bake evenly, making them ideal for gatherings or simple afternoon treats.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the batter:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup milk
1/2 cup granulated sugar
2 tablespoons granulated sugar (for whipping the egg whites)
3 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup all-purpose flour
1 tablespoon cornstarch
A pinch of salt
Optional toppings:
Powdered sugar
Whipped cream or fresh berries
Directions
Preheat the oven to 320°F (160°C) and line a cupcake pan with paper liners.
In a saucepan over low heat, warm the cream cheese, butter and milk until smooth, then let it cool slightly.
In a bowl, whisk together the 1/2 cup of granulated sugar and the egg yolks until combined.
Add the cream cheese mixture, vanilla, lemon juice, flour, cornstarch and salt. Mix until smooth.
In a separate bowl, beat the egg whites until foamy, then gradually add the remaining 2 tablespoons of sugar. Beat until stiff peaks form.
Gently fold one third of the egg whites into the batter, then fold in the remaining whites carefully to avoid deflating the mixture.
Fill cupcake liners about two-thirds full.
Bake for 20–25 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a rack to cool completely. Add powdered sugar or toppings if desired.
Servings And Timing
This recipe makes about 12 cupcakes.
Prep time: about 15 minutes
Bake time: 20–25 minutes
Total time: 40–45 minutes
Variations
I add 1 teaspoon of matcha powder to create a green tea version.
For a chocolate twist, I mix in 1 tablespoon of cocoa powder.
When I want extra brightness, I fold in the zest of one lemon or orange.
For a gluten-free option, I replace the all-purpose flour with a gluten-free baking blend, though the texture becomes slightly different.
I’ve made a dairy-free version by using vegan cream cheese, vegan butter and coconut milk; the texture changes slightly but stays enjoyable.
Storage/Reheating
I keep the cupcakes in an airtight container in the refrigerator for up to 3 days.
To freeze, I wrap each cupcake individually in plastic wrap and store them in a freezer bag for up to 2 months. I thaw them in the refrigerator, then let them sit at room temperature for 15–20 minutes before serving.
FAQs
Can I make these cupcakes dairy-free?
Yes, I replace the cream cheese and butter with plant-based versions and use coconut milk or another plant milk. The texture becomes a bit different but still delicious.
What can I use if I don’t have cornstarch?
I substitute it with an extra tablespoon of flour, though the cupcakes turn out slightly denser since cornstarch helps lighten the batter.
Can I add different flavors to the batter?
Absolutely. I enjoy mixing in matcha, cocoa powder or citrus zest depending on the flavor I’m craving.
How do I know when the cupcakes are finished baking?
They’re done when they’re lightly golden on top, puffed and a toothpick inserted into the center comes out clean.
Can I use mascarpone instead of cream cheese?
Yes, I’ve used mascarpone when I want a richer, creamier texture. Just keep in mind that the flavor becomes slightly different.
Conclusion
I find these Japanese cotton cheesecake cupcakes incredibly delightful—light, airy and elegant without being fussy. They’re simple enough for everyday baking yet refined enough for sharing at special gatherings. I love how reliably soft and fluffy they turn out, and I return to this recipe whenever I want a dessert that feels comforting and refined at the same time.
These Japanese Cotton Cheesecake Cupcakes are light, airy, and gently sweet treats with a cloud-like texture. They’re an elegant take on classic Japanese cheesecake, baked into individual portions perfect for sharing or enjoying as a delicate dessert.
Ingredients
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup milk
1/2 cup granulated sugar
2 tablespoons granulated sugar (for egg whites)
3 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup all-purpose flour
1 tablespoon cornstarch
Pinch of salt
Optional toppings: Powdered sugar, whipped cream, or fresh berries
Instructions
Preheat oven to 320°F (160°C) and line a cupcake pan with paper liners.
In a saucepan over low heat, melt cream cheese, butter, and milk until smooth. Let cool slightly.
Whisk together 1/2 cup sugar and egg yolks in a bowl. Add cream cheese mixture, vanilla, lemon juice, flour, cornstarch, and salt. Mix until smooth.
In another bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form.
Gently fold one-third of the egg whites into the batter, then fold in remaining whites until incorporated.
Fill liners about two-thirds full. Bake for 20–25 minutes until lightly golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to rack. Top with powdered sugar or other desired toppings.
Notes
Add matcha powder or cocoa powder for flavor variations.
Use citrus zest for a brighter flavor.
Substitute flour with gluten-free blend for a gluten-free version.
Use vegan cream cheese and butter for dairy-free adaptation (texture may vary).
