Japanese Cheesecake Cupcakes

Japanese cheesecake cupcakes with a light sponge and creamy center. An easy homemade cupcake recipe with soft texture.

I chose to make these Japanese cheesecake cupcakes because I wanted a dessert that felt light, calm, and a little special without being complicated. At this stage of life, I enjoy baking that feels thoughtful but still fits into a regular afternoon at home. These cupcakes offered that balance from the first test batch.

What I like most is the texture. The cake stays soft and airy, and the cheesecake center adds just enough richness without weighing things down. A light dusting of powdered sugar finishes them simply. They feel familiar but still different from the usual cupcakes.

When I served these at home, they were eaten slowly and appreciated, which always tells me a recipe has landed well. They work nicely with tea or coffee and feel right for sharing. These cupcakes quickly became one I trust when I want a gentle dessert.

Questions You May Have About This Recipe

Are these cupcakes very sweet
No. The sweetness stays mild and balanced by the cheesecake center.

Do they taste like traditional cheesecake
They have a lighter texture with a softer cream cheese flavor.

Can I make these ahead of time
Yes. They keep well for 2 days stored covered in the refrigerator.

Do I need special equipment
No. A standard muffin pan and mixing bowls work fine.

Why do they look so fluffy
The batter is mixed gently to keep air in the cake.

What You Need to Make Japanese Cheesecake Cupcakes

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

Preheat the oven to 325 degrees F and line a muffin pan with paper liners.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, cream butter and sugar until light.

Add eggs one at a time, then mix in vanilla extract.Add dry ingredients and milk alternately until just combined.

In a separate bowl, mix cream cheese, sugar, egg, and vanilla extract until smooth.

Fill each liner halfway with cupcake batter.

Add 1 tablespoon cheesecake filling to the center of each.

Top lightly with more batter if needed.

Bake for 22 minutes until set and lightly golden.

Cool completely and dust with powdered sugar before serving.

Tips

Use room temperature ingredients for smooth batter.

Do not overmix or the cupcakes will lose their light texture.

Let cupcakes cool fully before dusting with sugar.

Store chilled for the best texture.

Reader Reviews

⭐⭐⭐⭐⭐ “Soft, light, and not too sweet. These were lovely with tea.” Margaret L

⭐⭐⭐⭐ “Very gentle flavor and easy to make.” Susan B

⭐⭐⭐⭐⭐ “The cheesecake center was perfect. I will bake these again.” Robert H

⭐⭐⭐⭐ “Different from regular cupcakes in a good way.” Linda T

⭐⭐⭐⭐⭐ “Simple and elegant. Everyone enjoyed them.” Carol M

Printable Recipe

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