Description
Soft, airy, and delicately sweet — these cupcakes have the light, cloud-like texture of a Japanese cheesecake in perfectly portioned form.
Ingredients
Scale
- 3 large eggs (separated)
- 4 oz (115g) cream cheese
- 4 tbsp milk
- 3 tbsp unsalted butter
- ¼ cup cake flour (sifted)
- ¼ cup sugar (divided)
- 1 tsp lemon juice or vinegar
- Powdered sugar for dusting
Instructions
- Preheat oven to 320°F and line a muffin tin with cupcake liners.
- In a bowl, melt cream cheese, butter, and milk together until smooth; let cool slightly.
- Whisk in egg yolks, then sift in cake flour and mix until combined.
- In a separate bowl, beat egg whites with lemon juice until frothy. Gradually add sugar and whip to stiff peaks.
- Gently fold meringue into yolk mixture in 3 additions.
- Divide evenly into liners and tap tray lightly to release air bubbles.
- Bake in a water bath for 25–30 minutes or until set and lightly golden.
- Cool completely, then dust with powdered sugar before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Using a water bath helps maintain moisture during baking.
- Do not open the oven door while baking to prevent collapsing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg