introduction
These Japanese Cotton Cheesecake Cupcakes are light, soft, and slightly jiggly. They feel like clouds and melt in your mouth. They use a whipped meringue folded into a creamy cheese batter. The result is a delicate cupcake with a mild cheese flavor.
why make this recipe
- The texture is soft and airy, not dense.
- They are smaller and faster than a full cake.
- They look elegant with a dusting of powdered sugar and berries.
- They are a nice choice for tea time or a small party.
how to make Japanese Cotton Cheesecake Cupcakes
Ingredients :
Wet Ingredients:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup (60ml) whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Dry Ingredients:
- ¼ cup (30g) cake flour
- 1 tablespoon cornstarch
- ¼ cup (50g) granulated sugar
Optional:
- Powdered sugar for dusting
- Fresh berries for garnish
Directions :
Step 1: Prepare Your Oven and Water Bath
Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners. Place the muffin tin inside a larger roasting pan to create a water bath for baking. This gentle method helps prevent cracking and keeps the cupcakes tender.
Step 2: Melt the Creamy Base
In a small saucepan over low heat, melt together the cream cheese, butter, and milk. Stir constantly until smooth and silky. Set aside to cool slightly—think warm, not hot, like spring sun on your skin.
Step 3: Mix Egg Yolks and Vanilla
In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Slowly pour in the cream cheese mixture, whisking until smooth.
Step 4: Sift and Stir
Sift the cake flour and cornstarch into the wet mixture. Stir gently to combine—don’t overmix. This step helps achieve that delicate crumb Japanese cotton cheesecake cupcakes are known for.
Step 5: Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites until foamy. Gradually add sugar while whipping, continuing until you reach soft peaks that curve gently like the tip of a bird’s feather.
Step 6: Fold the Meringue
Take one-third of the meringue and gently fold it into the batter to lighten the mix. Then fold in the remaining meringue in two more batches, careful not to deflate all that lovely air.
Step 7: Fill and Bake
Spoon the batter into the cupcake liners, filling each about ¾ full. Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin.
Step 8: Bake to Perfection
Bake for 20–25 minutes. The tops should be pale golden, and the cupcakes should have a slight jiggle. Turn off the oven, crack the door, and let them sit for 5 minutes before removing.
Step 9: Cool and Decorate
Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and top with berries for a stunning finish.
how to serve Japanese Cotton Cheesecake Cupcakes
Serve slightly chilled or at room temperature. Dust with powdered sugar and add fresh berries or a small dollop of whipped cream. Pair with green tea, coffee, or a light dessert wine.
how to store Japanese Cotton Cheesecake Cupcakes
- Room temperature: Keep covered for up to 12 hours.
- Refrigerator: Store in an airtight container for 2–3 days.
- Freezer: Freeze without toppings in a sealed container for up to 1 month. Thaw in the fridge before serving.
tips to make Japanese Cotton Cheesecake Cupcakes
- Use room temperature eggs for best volume.
- Make sure the egg whites bowl is clean and dry before whipping.
- Fold gently to keep air in the batter.
- Do not overbake; a slight jiggle is good.
- Use a water bath to keep the cupcakes moist and soft.
- Cool slowly to avoid sinking.
variation (if any)
- Matcha: Add 1–2 teaspoons matcha powder to the dry ingredients for a green tea flavor.
- Lemon: Add a little grated lemon zest to the yolk mix for brighter taste.
- Chocolate: Fold in 1–2 tablespoons of cocoa powder into the dry mix for a mild chocolate note.
FAQs
Q: Can I make these without a water bath?
A: You can, but the water bath helps keep them moist and prevents cracks. It is best to use it.
Q: Why did my cupcakes sink?
A: Likely overmixing, opening the oven too soon, or overbaking. Fold gently and follow the bake time.
Q: Can I use low-fat milk?
A: Whole milk gives the best texture, but you can use low-fat milk. The cupcakes may be a bit less rich.
Q: Can I make this recipe as a single cake?
A: Yes. Bake in a larger pan at the same temperature but increase the time and check for a slight jiggle in the center.
Q: How do I know when they are done?
A: The tops should be pale golden and the centers should have a slight jiggle. They will set as they cool.
Conclusion
For a smaller version and more photos, try Mini Japanese Cotton Cheesecake – INDY ASSA. If you want another clear step-by-step cupcake guide, see Japanese Cotton Cheesecake Cupcakes – Gourmet Martha. For a full cake option and extra tips, check Cotton Cheesecake / Japanese Cheesecake – No-Fail Recipe with ….
Japanese Cotton Cheesecake Cupcakes
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs, separated Use room temperature for best volume.
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- Powdered sugar for dusting
- Fresh berries for garnish
Method
- Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners. Place the muffin tin inside a larger roasting pan to create a water bath.
- In a small saucepan over low heat, melt together the cream cheese, butter, and milk. Stir constantly until smooth and silky. Set aside to cool slightly.
- In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Slowly pour in the cream cheese mixture, whisking until smooth.
- Sift the cake flour and cornstarch into the wet mixture. Stir gently to combine.
- In a clean bowl, beat the egg whites until foamy. Gradually add sugar while whipping, continuing until you reach soft peaks.
- Fold one-third of the meringue into the batter to lighten it, then fold in the remaining meringue in two more batches.
- Spoon the batter into the cupcake liners, filling each about ¾ full. Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin.
- Bake for 20–25 minutes until tops are pale golden and the cupcakes have a slight jiggle.
- Turn off the oven, crack the door, and let them sit for 5 minutes before removing.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and top with berries.
