These dreamy Japanese Cotton Cheesecake Cupcakes come together in about 30 minutes and are baked to fluffy perfection! They’re the perfect little treat for a cozy dessert that your family will love. You can easily switch up the flavors by adding ingredients like chocolate or berries, or use whatever you have in the pantry to make these little bites of heaven. Let’s get baking!
Ingredient Breakdown
- Cream Cheese
- Eggs
- Granulated Sugar
- Whipped Cream
- Cake Flour
- Lemon Juice
- Milk
- Butter
- Salt
Let’s Get Cooking!
Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners. The anticipation is building!
Step 2: In a medium bowl, melt 4 oz. of cream cheese and 1 oz. of butter together until smooth. This will make the creamiest base! If your kitchen smells like heaven, you’re doing it right.
Step 3: In another bowl, whisk together 2 egg yolks, 1/2 cup of sugar, 1/4 cup of milk, and 1 tablespoon of lemon juice until smooth. You want this to be perfectly blended and silky, like a luscious dream!
Step 4: Combine it with the cream cheese mixture you’ve just melted. Whisk away! Now sift in 1/4 cup of cake flour, folding it gently until everything is completely incorporated.
Step 5: In a separate, clean bowl, whip your 2 egg whites until soft peaks form (about 3-4 minutes). Slowly add 2 tablespoons of sugar while continuing to whip until you get those lovely stiff peaks. This is what’s going to give your cupcakes their light-as-air texture!
Step 6: Gently fold the whipped meringue into the cream cheese mixture in thirds. Breathe; it’s exciting! Be careful not to deflate it too much; it’s vital for that fluffiness we crave.
Step 7: Pour the batter into the prepared cupcake liners, filling them about three-quarters full. You’ll want to leave room because they’ll puff up beautifully in the oven.
Step 8: Bake for about 20-25 minutes or until puffed and lightly golden on top. Your kitchen will smell divine! Just wait until you see them rise!
Step 9: Let cool in the pan for about 5 minutes before transferring them to a wire rack. Serve them warm or chill them for a while, whichever suits your preference.
Why I Love This Recipe
This is my go-to recipe when I want something light and sweet yet indulgent. I’m a real sucker for desserts that don’t weigh you down, right? These cupcakes are like fluffy clouds of joy, and they’re so versatile, you can add vanilla or even some matcha for a twist! The best part is that they’re super easy to whip up after dinner or whenever you have a bit of time to indulge.
If you loved these Japanese Cotton Cheesecake Cupcakes, be sure to check out my other favorites: my Copycat Magnolia Bakery Cupcakes, my Dark Chocolate Cupcakes with Peanut Butter Marshmallow Fluff, or my Chocolate Coffee Cream Cupcakes.
Why This Recipe Works
Quick & Easy
This recipe comes together in less than 30 minutes! That’s right just mix, bake, and enjoy. Perfect for those unexpected dessert cravings or a weeknight treat!
Light & Fluffy
These cupcakes are true to the cotton cheesecake style; they’re soft, light, and super fluffy. Thanks to the whipped egg whites, they melt in your mouth!
Customizable
Feeling adventurous? You can customize these cupcakes by adding cocoa powder, citrus zest, or even swirls of fruit puree. It’s the best part of this recipe, make it as simple or as extravagant as you’d like!
Comfort Food
There’s something about a warm cupcake that just feels cozy, right? These little beauties are comfort food at its finest, light, satisfying, and oh-so-delicious!
Serving & Storage Tips
Serving Suggestions
These Japanese Cotton Cheesecake Cupcakes are amazing as they are, but consider pairing them with fresh fruit, a drizzle of chocolate sauce, or a dollop of whipped cream for that extra touch!
Storage
These cupcakes will keep in the fridge for about 3 days in an airtight container. I promise, they won’t last long, but if they do make it to the next day, just pop them in the fridge!
Reheating Instructions
If you prefer them warm, simply microwave for about 10-15 seconds. Just enough time to take the chill off without overcooking them, keeps them light and fluffy!
Freezer Friendly
Yes! You can freeze these cupcakes for up to a month. Just make sure to wrap them well in plastic wrap or foil. Thaw overnight in the fridge when you’re ready to indulge!
Now, let me tell you these Japanese Cotton Cheesecake Cupcakes are not only a fun little baking project but also a delightful way to treat your family (or yourself!). So get in that kitchen and let’s make some memories!
Final Thoughts
I hope this recipe finds its way into your heart. Cooking should be joyous easy, fun, and filled with love. Try it out and let the fluffy goodness of these cupcakes take you to a happy place!
As always, happy cooking, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Japanese Cotton Cheesecake Cupcakes
Ingredients
Method
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, melt cream cheese and butter together until smooth.
- In another bowl, whisk together egg yolks, sugar, milk, and lemon juice until smooth.
- Combine the yolk mixture with the cream cheese and butter mixture, and then sift in the cake flour, folding gently.
- In a separate clean bowl, whip the egg whites until soft peaks form, then slowly add sugar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in thirds.
- Pour the batter into the cupcake liners, filling them three-quarters full.
- Bake for about 20-25 minutes or until puffed and lightly golden.
- Let cool in the pan for about 5 minutes before transferring to a wire rack.