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Fluffy Japanese Cotton Cheesecake Cupcakes

Ultra-light and airy Japanese-style cheesecake cupcakes with a signature jiggly texture, delicate cream cheese flavor, and cloud-like softness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 4 oz cream cheese softened
  • 0.25 cup whole milk
  • 0.25 cup unsalted butter melted
  • 6 large eggs separated
  • 0.5 cup granulated sugar divided
  • 0.5 cup cake flour
  • 0.25 cup all-purpose flour
  • 0.25 tsp cream of tartar
  • 1 tsp vanilla extract
Topping
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake pan
  • Large baking pan for water bath
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 320°F (160°C). Line cupcake pan with paper liners and prepare larger baking pan for water bath.
  2. Beat softened cream cheese until smooth and creamy with no lumps, about 2 minutes.
  3. Mix in melted butter and whole milk until fully incorporated and smooth.
  4. Add egg yolks one at a time, beating well after each addition, then stir in vanilla extract.
  5. Sift cake flour and all-purpose flour together, then gently fold into cream cheese mixture until just combined.
  6. In separate clean bowl, beat egg whites until foamy, add cream of tartar, then gradually add sugar while beating to stiff peaks.
  7. Gently fold one-third of egg whites into batter, then add remaining whites in two additions, folding carefully to maintain airiness.
  8. Divide batter evenly among cupcake liners, filling each about three-quarters full.
  9. Place cupcake pan in larger baking pan and pour hot water into larger pan until halfway up sides of cupcake pan.
  10. Bake 25-30 minutes until tops are golden brown and cupcakes have slight jiggle in centers.
  11. Turn off oven and leave cupcakes inside with door slightly ajar for 10 minutes.
  12. Remove from water bath, cool completely on wire rack, then dust with powdered sugar before serving.

Notes

These cupcakes are best served slightly cool or at room temperature. Store in airtight container in refrigerator for up to 3 days. Can be frozen for up to 1 month. The water bath is essential for achieving the signature fluffy texture.