Go Back
Fluffy Japanese Cotton Cheesecake Cupcakes ready to impress guests

Japanese Cotton Cheesecake Cupcakes

Indulge in these light and fluffy Japanese cotton cheesecake cupcakes, perfect for impressing guests at any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 210
Ingredients Method Notes

Ingredients
  

Cupcake Base Ingredients
  • 8 oz Cream Cheese Use dairy-free cream cheese for a dairy-free option.
  • 1 cup Sugar
  • 1/2 cup Milk Almond milk can be used for a dairy-free option.
  • 1/4 cup Unsalted Butter
  • 6 large Egg Yolks
  • 6 large Egg Whites Whipped to soft peaks.
  • 3/4 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1/4 teaspoon Salt
Optional Ingredients
  • 1/4 cup Cocoa Powder For a chocolate twist.
  • 1 cup Mashed Bananas or Applesauce For added moisture.
  • 1/2 cup Chopped Nuts
  • 1/4 teaspoon Cayenne Pepper For a surprising kick.

Method
 

Baking Instructions
  1. Preheat oven to 320°F, and set a water bath in a large roasting pan.
  2. Beat cream cheese, sugar, egg yolks, milk, and butter until smooth and slightly airy.
  3. Whip egg whites with salt to soft peaks, then gently fold into the cheese mixture with flour.
  4. Spoon into lined muffin tin placed in the water bath — fill about 3/4 full.
  5. Bake for 20–25 minutes uncovered, then 10 minutes with foil if they brown too fast; they should jiggle gently.
  6. Cool gradually to avoid deflation, then chill if you want sliceable, elegant cupcakes.

Notes

Serve warm-ish for best flavor. Store any leftovers in the fridge. These cupcakes can be made a day ahead to let the flavors mellow.