These Japanese Cheesecake Cupcakes combine soft, fluffy vanilla cupcake batter with a creamy cheesecake center for the ultimate melt-in-your-mouth treat. Light, delicate, and not overly sweet, they’re perfect for afternoon tea, parties, or an elegant dessert platter. Each bite delivers a tender crumb with a smooth cheesecake surprise inside.
Prep Time: 20 minutes
Bake Time: 22 minutes
Total Time: 42 minutes
Servings: 12 cupcakes
Why You’ll Love These Japanese Cheesecake Cupcakes
✔ Light and airy texture
✔ Creamy cheesecake center
✔ Not overly sweet
✔ Elegant but easy to make
✔ Perfect for tea time or special occasions
Ingredients
For the Cupcake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For Topping
- 2 tablespoons powdered sugar
How to Make Japanese Cheesecake Cupcakes
Step 1: Preheat & Prep
Preheat oven to 325°F.
Line a muffin pan with paper liners.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
Step 3: Cream Butter & Sugar
In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time.
Mix in vanilla extract.
Step 4: Combine Batter
Alternate adding dry ingredients and milk.
Mix until just combined (do not overmix).
Step 5: Make Cheesecake Filling
In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Step 6: Assemble
Fill liners halfway with cupcake batter.
Add 1 tablespoon cheesecake filling in the center.
Top lightly with a bit more batter if needed.
Step 7: Bake
Bake for 22 minutes until set and lightly golden.
Cool completely before dusting with powdered sugar.
Tips for Perfect Results
• Use room temperature ingredients
• Do not overmix the batter
• Let cupcakes cool fully before dusting
• Store chilled for best texture
FAQs
Why are my cupcakes dense?
Overmixing can cause a dense texture. Mix until just combined.
Can I refrigerate them?
Yes. Store in the fridge for up to 4 days.
Can I freeze Japanese cheesecake cupcakes?
Yes. Freeze without powdered sugar topping.
Why use room temperature cream cheese?
It ensures a smooth, lump-free filling.
Print
Japanese Cheesecake Cupcakes
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
Japanese Cheesecake Cupcakes are light vanilla cupcakes filled with a creamy cheesecake center and dusted with powdered sugar.
Ingredients
Cupcake Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Topping:
2 tablespoons powdered sugar
Instructions
1. Preheat oven to 325°F and line muffin pan.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until light.
4. Add eggs one at a time and mix in vanilla.
5. Alternate adding dry ingredients and milk until just combined.
6. Beat cream cheese, sugar, egg, and vanilla until smooth.
7. Fill liners halfway with batter.
8. Add 1 tablespoon cheesecake filling to center.
9. Bake 22 minutes until set.
10. Cool completely and dust with powdered sugar.