Description
Ethereal Japanese Cotton Cheesecake Cupcakes with impossibly light, cloud-like texture and delicate cream cheese flavor. These soft and fluffy cupcakes use careful technique and water bath baking to create that signature wobble. Perfect for special occasions and elegant gatherings.
Ingredients
WET INGREDIENTS:
8 oz (1 block) cream cheese, room temperature
¼ cup whole milk
¼ cup (½ stick) unsalted butter
6 large eggs, separated (room temperature)
⅓ cup granulated sugar (for egg yolks)
½ cup granulated sugar (for egg whites)
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
DRY INGREDIENTS:
½ cup cake flour
2 tablespoons cornstarch
¼ teaspoon cream of tartar
Pinch of salt
Instructions
1. Preheat oven to 320°F (160°C). Line 12-cup muffin tin with paper liners. Place inside larger roasting pan for water bath.
2. Bring all dairy and eggs to room temperature (at least 1 hour).
3. Carefully separate eggs, ensuring no yolk in whites. Place whites in large clean bowl, yolks in another.
4. In double boiler or microwave, melt cream cheese, butter, and milk together, stirring until completely smooth. Cool 5 minutes.
5. Whisk egg yolks with ⅓ cup sugar until pale and creamy, about 2 minutes.
6. Add cooled cream cheese mixture to yolks, whisking until smooth. Add vanilla and lemon juice.
7. Sift together cake flour and cornstarch 3 times. Add to cream cheese mixture in 3 additions, folding gently until no streaks remain.
8. In stand mixer with clean whisk, beat egg whites on medium until foamy. Add cream of tartar and salt.
9. Gradually add ½ cup sugar one tablespoon at a time while beating. Increase to high and beat until SOFT peaks form (peaks curl over when whisk lifted). Don’t overbeat.
10. Add ⅓ of egg whites to cream cheese mixture. Fold gently with rubber spatula using broad strokes to lighten batter.
11. Add remaining whites in 2 additions, folding gently until just combined with no streaks. Don’t deflate—fold with minimal motion.
12. Fill cupcake liners ¾ full. Tap pan to release bubbles.
13. Pour hot water into roasting pan until halfway up sides of muffin tin (water bath).
14. Bake 25-30 minutes until golden on top and centers jiggle slightly when shaken.
15. Turn off oven, crack door open, let cool 10 minutes in oven.
16. Remove from water bath and cool completely before serving.
Notes
Room temperature ingredients are ESSENTIAL—don’t skip this step.
Beat egg whites only to soft peaks, never stiff—overbeating causes cracks.
Fold gently to preserve air bubbles for fluffy texture.
Water bath is non-negotiable for authentic cotton texture.
Cool gradually in oven to prevent sinking and cracking.
Best served same day at room temperature or slightly warm.
Store refrigerated up to 3 days; bring to room temperature before serving.
Don’t freeze—delicate texture doesn’t survive freezing.
Use cake flour, not all-purpose, for proper tender crumb.
All mixing bowls must be completely grease-free for proper egg white whipping.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 165
- Sugar: 16g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
Keywords: japanese cheesecake, cotton cheesecake, fluffy cupcakes, japanese dessert, light cheesecake