Description
Light and fluffy cupcakes that combine cream cheese and whipped meringue for a cloud-like texture.
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1/2 cup Milk
- 1 tsp Vanilla Extract
- 3 large Eggs, separated
- 1/2 cup Cake Flour, sifted
- 2/3 cup Granulated Sugar (for meringue)
- 1 tbsp Lemon Juice (optional for flavor)
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Beat the cream cheese until it’s creamy and smooth.
- Add the milk and vanilla extract to the cream cheese, mixing until well incorporated.
- Separate the egg yolks from the whites and add the yolks to the cream cheese mixture, one at a time, mixing thoroughly after each addition.
- Sift in the cake flour and mix until the batter is smooth.
- Whip the egg whites in another bowl until frothy; gradually add the sugar and continue whipping until stiff peaks form.
- Fold the meringue into the cream cheese mixture until just combined—be careful not to deflate it!
- Scoop the batter into your prepared cupcake liners, filling each about 2/3 full.
- Bake for around 20-25 minutes or until they have a lovely light golden color.
- Allow them to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Serve with powdered sugar or a drizzle of fruit compote. Store in an airtight container in the fridge for up to 3 days or freeze for a month.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Japanese cotton cheesecake, cupcakes, dessert, fluffy, cream cheese