Description

If cheesecake and soufflé had a baby, this would be it—light, airy, melt-in-your-mouth, and perfectly portioned. These Japanese Cotton Cheesecake Cupcakes look elegant, taste dreamy, and jiggle with pride. Don’t be fooled by their delicate appearance; with a few key tricks, they’re surprisingly easy to pull off. Whether for afternoon tea, a party, or a quiet treat, they’ll bring joy with every bite.

Ingredients

Scale

125g cream cheese, softened (full-fat)
25g unsalted butter
50ml whole milk
3 eggs, separated (room temp)
60g sugar
30g cake flour (or AP + cornstarch swap)
10g cornstarch
½ tbsp lemon juice
Pinch of cream of tartar (or salt)

Optional Garnishes: powdered sugar, berries, citrus zest

Instructions

Preheat oven to 320°F (160°C). Line a muffin tin with 6–8 cupcake liners.
In a heatproof bowl over simmering water, melt cream cheese, butter & milk until smooth. Cool slightly.
Whisk in egg yolks. Sift in flour & cornstarch, then stir in lemon juice.
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating to stiff peaks.
Gently fold meringue into yolk mixture in 3 additions until smooth and airy.
Spoon into liners, filling ¾ full. Place muffin tin inside a larger pan; pour hot water halfway up the sides (water bath).
Bake 25–30 min. Turn oven off, crack door, and let rest inside 10 min. Cool fully in tin before serving.

Notes

Matcha Magic: Add 1 tbsp matcha with the flour.
Chocolate Swirl: Fold cocoa into ⅓ of the batter and swirl.
Citrus Zest: Add lemon or orange zest for brightness.
Dairy-Free: Use plant-based cream cheese, butter & milk.