Description
Light and airy cupcakes that melt in your mouth, reminiscent of fluffy Japanese cheesecake.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon lemon juice
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 320°F (160°C).
- Prepare your muffin tray by lining it with paper liners.
- Beat the softened cream cheese with an electric mixer until smooth.
- Mix in the whole milk and granulated sugar until completely combined.
- Add egg yolks one at a time, mixing well after each.
- Sift in flour and salt, folding into the batter gently.
- Whip the egg whites until stiff peaks form.
- Fold the whipped egg whites into the batter in three parts.
- Pour the batter into the lined muffin tin, filling each about 3/4 full.
- Bake in a water bath for 25-30 minutes, until lightly golden.
- Cool in the oven for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream and powdered sugar until soft peaks form.
- Top the cupcakes with whipped cream before serving.
- Serve and enjoy chilled, garnished with fresh berries.
Notes
Store cupcakes in an airtight container in the fridge for up to four days. Add whipped cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg
Keywords: Japanese cheesecake, cupcakes, dessert, light dessert, fluffy cupcakes