Description
Light, fluffy cupcakes inspired by the classic Japanese cotton cheesecake, perfect for any occasion.
Ingredients
Scale
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar (for meringue)
- Powdered sugar for dusting
- Fresh berries for garnish (blueberries or strawberries)
Instructions
- Prepare the batter by combining softened cream cheese and unsalted butter in a mixing bowl, whisking until smooth. Add whole milk, egg yolks, vanilla extract, and lemon juice, mixing until fully combined.
- Sift the cake flour and cornstarch into the mixture, then mix until smooth.
- In a separate bowl, whisk the egg whites until foamy. Gradually add granulated sugar, whisking until soft peaks form.
- Gently fold the meringue into the cream cheese mixture.
- Preheat your oven to 325°F (160°C), prepare a muffin tin with cupcake liners, then fill with batter and bake for 20 to 25 minutes until slightly golden and jiggly in the center.
- Cool in the tin for a few minutes before transferring to a wire rack. Dust with powdered sugar and garnish with fresh berries before serving.
Notes
Serve fresh for best taste; store in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, cupcakes, Japanese dessert, light dessert, fluffy cupcakes