🍰 Fluffy Japanese Cotton Cheesecake Cupcakes: A Delicate Treat You Can Make at Home 🍰
👩🍳 Instructions & Method
Step 1 — Prepare the Pan
Preheat oven to 320°F (160°C).
Line a muffin tin with cupcake liners.
Prepare a water bath: a deep baking tray with hot water to prevent cracking and keep them moist.
Step 2 — Make the Batter
In a bowl, beat cream cheese, butter, and milk until smooth.
Add egg yolks and vanilla extract, mix well.
Sift in flour and cornstarch, fold gently to combine.
Step 3 — Whip the Egg Whites
In a separate clean bowl, beat egg whites with a pinch of salt until foamy.
Gradually add sugar and whip until stiff peaks form.
Step 4 — Combine & Fold
Gently fold egg whites into the cream cheese mixture in 3 batches.
Be careful not to deflate the batter — the fluffiness comes from these air bubbles!
Step 5 — Bake
Pour batter into lined cupcake cups.
Place in the water bath and bake for 25–30 minutes or until golden and springy.
Turn off oven and let cupcakes cool inside the oven with door slightly open for 10 minutes to prevent cracks.
Step 6 — Serve
Let cool completely on a wire rack.
Dust with powdered sugar before serving.
📜 History & Formation
Japanese cheesecake, also called “Cotton Cheesecake,” originated in Japan in the 1960s. It was inspired by European cheesecakes but modified to be lighter and fluffier using whipped egg whites. It has since become a worldwide favorite for its delicate texture and subtle sweetness.
❤️ Why People Love These Cupcakes
Melt-in-your-mouth texture
Light enough for multiple servings
Elegant enough for parties or gifts
Visually appealing and photogenic
🎂 Serving Suggestions
Serve with fresh berries 🍓 or fruit coulis
Pair with a cup of green tea 🍵 or coffee ☕
Add a drizzle of chocolate or caramel for extra indulgence
✅ Conclusion
Fluffy Japanese cotton cheesecake cupcakes are easy to make, deliciously light, and perfect for any occasion. They’re a great way to impress friends or treat yourself without feeling too heavy.
