Ingredients
For the Batter
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter
- ¼ cup (60ml) milk
- 3 egg yolks
- ¼ cup (30g) all-purpose flour
- 2 tbsp cornstarch
- 3 egg whites
- ¼ cup (50g) sugar
For Topping
- Powdered sugar, for dusting
👩🍳 Instructions
🧀 Step 1: Prepare the Base
- Preheat oven to 320°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, melt cream cheese, butter, and milk together until smooth.
- Let cool slightly.
🥚 Step 2: Add Egg Yolks
- Whisk egg yolks into the cream cheese mixture.
- Sift in flour and cornstarch.
- Mix until smooth and lump-free.
☁️ Step 3: Make the Meringue
- In a separate bowl, beat egg whites until foamy.
- Gradually add sugar.
- Continue beating until soft peaks form.
🔄 Step 4: Combine
- Gently fold the meringue into the cream cheese mixture in 3 additions.
- Mix carefully to keep the batter airy.
🧁 Step 5: Fill the Muffin Tin
- Pour batter into the lined muffin cups, filling each about ¾ full.
🔥 Step 6: Bake
- Place a pan of hot water on the lower oven rack for moisture.
- Bake for 20–25 minutes or until the tops are lightly golden.
- Turn off the oven and leave the cupcakes inside for 10 minutes with the door slightly open.
❄️ Step 7: Cool & Serve
- Remove from the oven and cool completely.
- Dust generously with powdered sugar before serving.
❓Q & A
Q: Why did my cupcakes sink?
A: Overmixing the batter or opening the oven too early can cause sinking.
Q: Can I refrigerate them?
A: Yes, store in an airtight container for up to 3 days.
Q: Can I freeze them?
A: Yes, freeze for up to 1 month and thaw overnight in the refrigerator.
🍽️ Servings
- Makes: 10–12 cupcakes
🌟 Tips
- Use room-temperature ingredients for the fluffiest texture.
- Fold the egg whites gently to keep the cupcakes light and airy.
- Best served chilled or at room temperature.
These soft, fluffy Japanese-style cheesecake cupcakes are light as a cloud, delicately sweet, and melt in your mouth with every bite! 🧁✨