Japanese Cotton Cheesecake Cupcakes

There’s something magical about Japanese Cotton Cheesecake Cupcakes—so airy, delicate, and soft that they practically melt in your mouth! Unlike traditional dense cheesecakes, these little cloud-like treats are light, subtly sweet, and utterly charming.

They’ve become a social media sensation for good reason: not only do they taste divine, but they’re also picture-perfect, making them ideal for family gatherings, tea time with friends, or simply when you want to spoil yourself. If you’ve loved our Classic Vanilla Cupcakes, then get ready to fall head over heels for this Japanese twist!

What Are Japanese Cotton Cheesecake Cupcakes?

The name says it all—these cheesecakes are so soft and fluffy they’ve been compared to cotton. But don’t worry, no actual cotton here 😉—just a perfectly baked cheesecake batter whipped with egg whites for that dreamy texture.

They strike the perfect balance between cheesecake and sponge cake, resulting in a treat that feels indulgent yet surprisingly light. Whether you’re baking for a party or a quiet night in, these cupcakes are guaranteed to win hearts (and taste buds).

Why You’ll Love Them

Here’s why these Japanese Cotton Cheesecake Cupcakes are bound to be your new favorite:

1. The Texture – Feather-light, moist, and fluffy.

2. The Simplicity – Made with basic ingredients you probably already have.

3. The Versatility – Delicious plain, with powdered sugar, or dressed up with fruit, cream, or chocolate drizzle.

Bonus: making them at home saves you from pricey bakery versions while adding that homemade touch of love.

Ingredients You’ll Need

To bake a batch of these dreamy cupcakes, gather:

• 1 cup cream cheese (softened)

• ¼ cup unsalted butter

• ½ cup milk

• ½ cup granulated sugar

• 3 large eggs (separated)

• ½ cup all-purpose flour

• 1 tbsp cornstarch

• A pinch of salt

• Powdered sugar (for dusting)

Step-by-Step Recipe

1. Preheat & Prep – Heat oven to 325°F (160°C). Line a muffin tin with cupcake liners.

2. Melt & Mix – In a saucepan, gently melt cream cheese and butter. Stir until smooth, then remove from heat. Add milk and egg yolks.

3. Add Dry Ingredients – Sift in flour, cornstarch, and salt. Fold until combined.

4. Whip Egg Whites – In a clean bowl, beat egg whites until stiff peaks form. Gradually add sugar until glossy.

5. Fold Gently – Incorporate egg whites into the batter in three additions, keeping the texture fluffy.

6. Bake – Divide batter into liners (¾ full). Bake 20–25 minutes until puffed and lightly golden.

7. Cool & Serve – Let cool slightly, then dust with powdered sugar before serving.

Serving Ideas

These cupcakes are delightful on their own, but here are some fun pairings:

• A cup of hot matcha green tea 🍵

• Fresh berries + whipped cream 🍓

• A drizzle of chocolate or fruit coulis 🍫🍊

• A scoop of vanilla ice cream 🍨

Tips for Perfect Results

• Use room temperature ingredients for a smoother batter.

• Be gentle when folding egg whites—that’s where the fluff comes from!

• Watch your oven—every oven bakes differently, so check at the 20-minute mark.

• Store leftovers in an airtight container in the fridge for 2–3 days, or freeze for up to a month.

 Light, fluffy, and downright enchanting, these Japanese Cotton Cheesecake Cupcakes are proof that baking magic can be simple. Bake a batch today and watch them disappear faster than you can say “oishii!”

Japanese Cotton Cheesecake Cupcakes

Delight in these fluffy, airy Japanese Cotton Cheesecake Cupcakes that offer a melt-in-your-mouth texture and a subtle sweetness, making them the perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: Japanese

Calories: 180

Ingredients Method Notes

Ingredients

  

Cupcake Batter

• 1 cup cream cheese, softened Ensure it's at room temperature.
• ¼ cup unsalted butter At room temperature.
• ½ cup milk
• ½ cup granulated sugar For the batter.
• 3 large eggs, separated Egg whites will be beaten separately.
• ½ cup all-purpose flour Sifted.
• 1 tablespoon cornstarch Sifted with flour.
• a pinch salt

Topping

• Powdered sugar For dusting before serving.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C) and prepare a muffin tin by lining it with cupcake liners.
2. In a medium saucepan, melt the cream cheese and butter over low heat, stirring until smooth. Remove from heat and let cool slightly.
3. Once cooled, stir in the milk and egg yolks until well combined.
4. In a separate bowl, sift together the flour, cornstarch, and salt. Gradually fold this mixture into the wet ingredients until combined.
5. In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar while continuing to beat until glossy.
6. Carefully fold the beaten egg whites into the batter in three additions, being careful not to deflate.

Baking

1. Pour the batter into the prepared cupcake liners, filling them about ¾ full.
2. Bake in the preheated oven for 20-25 minutes, or until they are puffed and golden on top.

Cooling and Serving

1. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack.
2. Dust with powdered sugar before serving if desired.

Notes

For best results, use room temperature ingredients and do not overmix the batter. Store any leftovers in an airtight container in the refrigerator for up to 3 days.