I bake these cupcakes when I want clouds that melt. This cheese cake recipe keeps the spirit of a Japanese cheesecake recipe in tiny cups. Each bite feels like soft cotton cheesecake with a light tang. We whisk a gentle batter, fold in a glossy meringue, and let steam hug the pan. The rise looks calm. The crumb feels silky. The flavor sits clean and bright. I share the tricks I use at home so you can relax. No rush. Warm cream cheese. Smooth milk. A little lemon. The oven stays even. The water bath stays steady. You get a fluffy cheesecake texture that stands tall and then settles into a tender bite. Cheesecake cupcakes cool in the warm oven so the tops stay smooth. The scent reminds me of weekend tea with my family. We call these a favorite in our list of Japanese dessert recipes. They are my go to Japanese cotton cheesecake in mini form. The method is simple and kind. The result feels light and happy. Bake a batch today and watch them vanish.
Table of Contents
- 1 Key Takeaways
- 2 Easy Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
- 3 Ingredients for Fluffy Japanese Cotton Cheesecake Cupcakes
- 4 How to Make Fluffy Japanese Cotton Cheesecake Cupcakes
- 5 Tips for Making Fluffy Japanese Cotton Cheesecake Cupcakes
- 6 Making Fluffy Japanese Cotton Cheesecake Cupcakes Ahead of Time
- 7 Storing Leftover Fluffy Japanese Cotton Cheesecake Cupcakes
- 8 Try these Dessert next
- 9 Fluffy Japanese Cotton Cheesecake Cupcakes
- 10 Nutrition
1 Key Takeaways
I bake these light cupcakes when the day wants comfort. The batter stays gentle. The texture sits airy and soft. The taste brings a quiet lemon note. The method uses a water bath so the crumb stays tender. The steps feel calm and clear. You get bakery style results at home.
We whisk a smooth base. We fold a glossy meringue. The oven stays even. Cooling stays slow. Cracks stay rare. The tops settle with a soft sheen. Kids ask for seconds. Grownups do too. Camila at Camila Cooks shares each step with plain words you can trust.
Plan for twelve cupcakes that rise then sit. Serve warm for a cloud like bite or chill for a creamy set. The method works for a simple cheese cake recipe and scales for a larger pan on a slow bake. Bookmark the link at https://www.camilacooks.com for more sweets.
2 Easy Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
I call this my weeknight cheese cake recipe that never fails. This cheese cake recipe starts with warm cream cheese and milk. I say cheese cake recipe twice here on purpose since search loves clear words and we love clear steps. The flavor reads clean. The crumb feels like a pillow. The finish stays light so one cupcake turns into two and no one complains.
The batter builds fast. I whisk the base until smooth. I sift a small mix of cake flour and starch. I whip whites with a little sugar until medium peaks. I fold with care so the air stays inside. The cups bake in a gentle bath so steam hugs the sides.
This method borrows from a Japanese cheesecake recipe and gives you cotton cheesecake texture in a small size. Fans of fluffy cheesecake smile at the first bite. If you like cheesecake cupcakes for parties this batch travels well. On Camila Cooks we keep things friendly and real so you feel ready to bake after one read.
3 Ingredients for Fluffy Japanese Cotton Cheesecake Cupcakes
Cream cheese full fat and soft so it blends smooth and brings a mild tang that sets the base for every bite
Unsalted butter soft so it melts into the dairy and adds a rich finish without stealing the show
Milk at room temp so the batter stays even and the texture lands tender not tight
Vanilla extract for warm aroma that rounds sharp edges and keeps the crumb friendly
Lemon juice for a light lift and a clean note that keeps each bite bright
Salt a pinch to wake flavor and keep sweetness balanced
Egg yolks room temp so they blend fast and give color and softness
Cake flour low protein so the crumb stays fine and delicate
Cornstarch for extra lightness and that cotton feel we chase
Egg whites clean bowl and no yolk so the meringue whips to steady peaks
Cream of tartar a small nudge that helps the whites hold shape
Sugar fine so it dissolves in the meringue and in the base without grit
4 How to Make Fluffy Japanese Cotton Cheesecake Cupcakes
Step one heat and set Warm the oven to three two zero F. Line a twelve cup muffin tin. Set the tin in a deep pan for a water bath. Boil water and keep it ready.
Step two mix the base Stir cream cheese butter and milk in a small pot on low heat until smooth. Cool until warm to the touch. Whisk in vanilla lemon juice and salt then whisk in yolks one by one.
Step three add dry mix Sift cake flour and cornstarch over the bowl. Whisk just until the batter looks even. A simple cheese cake recipe works best with a gentle hand.
Step four whip whites Beat whites with cream of tartar to soft peaks. Rain in sugar and beat to medium glossy peaks. Peaks stand and bend at the tip.
Step five fold and pour Fold a third of the whites into the base to loosen. Fold in the rest in two turns. Divide batter into liners about three quarters full.
Step six bake and cool Pour hot water around the tin to reach halfway up the sides. Bake until the tops look set with the faintest color about twenty minutes. Turn the oven off. Crack the door. Rest ten minutes. Move to a rack.
5 Tips for Making Fluffy Japanese Cotton Cheesecake Cupcakes
Start with room temp dairy so the base turns silky fast. Cold blocks fight the whisk and leave lumps. Warm means smooth. Smooth means texture like a cloud.
Keep bowls clean when you whip whites. Even a small bit of yolk slows peaks. A steady sugar rain builds shine and strength. This supports that classic Japanese cotton cheesecake lift.
Use a calm oven and a real water bath. Steam hugs the tin. The crumb sets slow and even. If you love a home style cheese cake recipe that never cracks this is the way.
6 Making Fluffy Japanese Cotton Cheesecake Cupcakes Ahead of Time
I bake a batch the night before a party. The cakes rest in the fridge and taste even more creamy the next day. The lemon stays bright. The crumb stays tender.
For the best top leave them in the warm oven for a short rest then cool to room temp before you chill. The surface stays smooth. The cups keep shape.
When guests arrive I plate them with powdered sugar. Fans of cheesecake cupcakes cheer. Readers ask for the link so I point them to Camila Cooks and this classic cheese cake recipe page.
7 Storing Leftover Fluffy Japanese Cotton Cheesecake Cupcakes
Place leftovers in a sealed box. Chill for up to three days. The texture stays lovely and the flavor stays fresh. A short sit at room temp brings back the soft bite.
For longer storage wrap each cake and freeze in a zip bag. Thaw in the fridge. The crumb stays close to new. Add fresh zest or a spoon of jam if you like a sweet pop.
If the kitchen runs warm keep the cakes cool on the way to a party. A cool pack under the tin works. You will arrive with neat tops and a proud smile.
8 Try these Dessert next
9 Fluffy Japanese Cotton Cheesecake Cupcakes
Fluffy Japanese Cotton Cheesecake Cupcakes cheese cake recipe
Ingredients
Creamy Base
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1/2 cup milk at room temp
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
- 3 large egg yolks room temp
Dry Mix
- 1/4 cup cake flour
- 2 tbsp cornstarch
Meringue
- 3 large egg whites room temp
- 1/4 tsp cream of tartar
- 1/3 cup sugar
Instructions
Prepare
- Heat oven to 320 F. Line a 12 cup muffin tin with paper liners. Set the tin inside a deep pan for a water bath.
- Boil water and keep it ready.
Make The Base
- In a small saucepan on low heat stir cream cheese butter and milk until smooth. Remove and cool until just warm.
- Whisk in vanilla lemon juice and salt.
- Whisk in egg yolks one at a time until the batter looks glossy.
Add Dry Mix
- Sift cake flour and cornstarch over the bowl.
- Whisk gently until no streaks remain. Do not overmix.
Whip Meringue
- In a clean bowl beat egg whites with cream of tartar to soft peaks.
- Slowly rain in sugar while beating to medium glossy peaks.
Fold And Bake
- Fold one third of the meringue into the batter to loosen. Fold in the rest in two more turns until even.
- Divide batter among liners filling each about three quarters full.
- Set the pan in the larger pan. Pour hot water around it to reach halfway up the sides.
- Bake 18 to 22 minutes until tops look set and barely color.
Cool And Serve
- Turn the oven off. Open the door a crack and leave cupcakes inside 10 minutes.
- Remove from the bath. Cool to room temp then chill or serve warm with a dust of sugar.
10 Nutrition
Serving size one cupcake. Calories about one three zero. Sugar eight g. Sodium ninety five mg. Fat eight g. Saturated fat four g. Carbs twelve g. Protein four g. Cholesterol forty five mg. Figures vary with brands and cup size but this guide keeps you close.
Author Camila for Camila Cooks. Visit https://www.camilacooks.com for more recipes that keep things simple and kind.
Leave a Comment