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Fluffy Japanese Cheesecake Cupcakes

Fluffy Japanese Cheesecake Cupcakes

Delicate, jiggly Japanese cheesecake cupcakes with a cloud-like crumb and gentle sweetness. Baked in a water bath for ultra-smooth texture, they’re light, tangy, and perfectly portioned.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 oz cream cheese softened
  • 2 tbsp unsalted butter cut into pieces
  • 0.5 cup whole milk
  • 0.5 cup granulated sugar divided (most for meringue)
  • 4 large eggs separated
  • 0.75 cup cake flour sifted
  • 2 tbsp cornstarch sifted
  • 0.25 tsp fine salt
  • 1 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 0.25 tsp cream of tartar
  • 6 cup hot water for water bath
  • 2 tbsp powdered sugar optional, for dusting

Instructions

Preparation Steps

  • Preheat oven to 300°F. Line a 12-cup muffin pan with paper liners. Place the muffin pan inside a larger roasting pan for a water bath.
  • In a heatproof bowl set over gently simmering water, melt cream cheese, butter, and milk, whisking until smooth. Remove from heat and whisk in vanilla and lemon juice.
  • Whisk in egg yolks until combined. Sift together cake flour, cornstarch, and salt, then whisk into the mixture until just smooth.
  • In a clean bowl, beat egg whites with cream of tartar to soft peaks. Gradually add the granulated sugar and beat to glossy medium-stiff peaks.
  • Fold one third of the meringue into the batter to lighten, then gently fold in the remaining meringue in two additions until no streaks remain.
  • Divide batter evenly among liners, filling about 0.8 full. Tap the pan gently to release large bubbles.
  • Pour hot water into the roasting pan to reach about 0.5 inch up the sides of the muffin pan. Bake 23–25 minutes until set with a slight jiggle and pale golden tops.
  • Turn off oven, crack the door, and let cupcakes rest inside for 10 minutes to minimize collapse.
  • Remove the pan from the water bath and transfer cupcakes to a wire rack to cool completely. Dust with powdered sugar if desired.
  • Serve plain or with fresh berries. Store leftovers in the refrigerator for up to 3 days.

Notes

For best texture, use cake flour and avoid overmixing. Ensure the bowl for whipping egg whites is spotless to achieve stable peaks. The water bath helps prevent cracks and keeps the crumb ultra soft.