Absolutely! Here’s a Fluffy Japanese Cotton Cheesecake Cupcakes recipe that’ll give you soft, jiggly, melt-in-your-mouth little bites of happiness. Think of them as bite-sized soufflé cheesecakes—light, airy, and just the right amount of creamy.

 Ingredients

Cream Cheese Base:

30g (2 tbsp) unsalted butter

60ml (1/4 cup) milk

Dry Ingredients:

30g (1/4 cup) cake flour (or low-protein flour)

10g (1 tbsp) cornstarch

Pinch of salt

Eggs:

3 large eggs (separated)

1/4 tsp cream of tartar (or a few drops of lemon juice)

60g (1/4 cup + 1 tbsp) granulated sugar

Optional Toppings:

Powdered sugar (for dusting)

Fresh berries

Whipped cream

 Instructions

1. Prep

Preheat oven to 150°C (300°F).

Line a muffin tin with cupcake liners.

Prepare a hot water bath: Place a tray of hot water on the lower oven rack.

2. Make the Cream Cheese Base

In a heatproof bowl, combine cream cheese, butter, and milk.

Set it over a pot of simmering water (double boiler) and stir until smooth. Remove from heat.

Let it cool slightly, then sift in the cake flour, cornstarch, and salt. Mix until combined.

Add the egg yolks, one at a time, and mix until smooth.

3. Whip the Egg Whites

In a clean bowl, beat egg whites with cream of tartar until foamy.

Gradually add the sugar and continue beating until you get soft peaks (not stiff!).

4. Combine

Gently fold the egg white mixture into the yolk mixture in 3 parts.

Use a spatula and fold carefully to keep the air in.

5. Bake

Fill each cupcake liner about 80% full.

Place the muffin tin into the oven above the water bath (middle rack).

Bake at 150°C (300°F) for 25–30 minutes, then lower the heat to 120°C (250°F) and bake for another 10–15 minutes until the tops are lightly golden and set.

6. Cool

Let them cool in the oven with the door slightly open for 10 minutes to prevent collapse.

Transfer to a wire rack and cool completely.

Chill in the fridge for extra fluffiness, or serve warm for ultimate jiggle.

Tips for Extra Fluff

Don’t overbeat the egg whites—soft peaks are key.

Fold gently but thoroughly to avoid streaks.

Water bath = moist, crack-free cheesecakes. Don’t skip