Fluffy Japanese Cheesecake Cupcakes – Light, Airy & Melt-in-Your-Mouth!
Soft, jiggly, and irresistibly light, these Japanese Cheesecake Cupcakes combine the creaminess of cheesecake with the fluffiness of sponge cake — an elegant dessert that feels like a cloud in every bite.
Ingredients
Cream Cheese Base:
- 4 oz 115g cream cheese, softened
- 2 tbsp unsalted butter softened
- 2 tbsp milk
Dry Ingredients:
- ¼ cup 30g cake flour
- 1 tbsp cornstarch
- Pinch of salt
Egg Mixture:
- 3 large eggs separated
- ⅛ tsp cream of tartar
- ¼ cup 50g sugar
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries or whipped cream
Instructions
- Preheat Oven: Preheat to 325°F (160°C). Line a muffin tin with cupcake liners.
- Make Cream Cheese Mixture: In a heatproof bowl over simmering water, whisk cream cheese, butter, and milk until smooth. Remove from heat and let cool slightly.
- Add Dry Ingredients: Sift in cake flour, cornstarch, and salt. Mix until combined. Add egg yolks and whisk until smooth.
- Beat Egg Whites: In another bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar and whip until soft peaks form.
- Fold & Combine: Gently fold the meringue into the cream cheese batter in 3 additions. Do not overmix — you want to keep it airy.
- Bake: Divide the batter evenly into liners. Place the muffin tin inside a larger pan filled with hot water (bain-marie method).
- Bake for 25–30 minutes until tops are golden and firm to touch.
- Cool Gradually: Let cool in the oven with the door slightly open to prevent collapsing.
- Serve: Dust with powdered sugar and enjoy warm or chilled.