Japanese Light Cheesecake Cupcakes – Soft, Fluffy, and Delicious

Introduction

Japanese light cheesecake cupcakes are a delightful combination of airy sponge texture and subtle creaminess. They melt in your mouth and are perfect for dessert or tea time. This recipe is easy to follow and guarantees a soft, fluffy result every time.

Ingredients

(Serves 12 Cupcakes)

For the Batter:

• 4 large eggs (separated)
• 60g (¼ cup) unsalted butter
• 60ml (¼ cup) milk
• 80g (⅔ cup) cake flour (sifted)
• 100g (3.5 oz) cream cheese
• 1 tsp vanilla extract
• ¼ tsp salt

For the Meringue:

• 60g (⅓ cup) granulated sugar
• ½ tsp lemon juice or cream of tartar

Instructions

1. Prepare the Batter

1. Preheat oven to 150°C (300°F) and line a muffin tray with cupcake liners.
2. In a heatproof bowl, melt butter and cream cheese together. Mix with milk until smooth.
3. Add sifted cake flour, stirring well.
4. Whisk in egg yolks, vanilla extract, and salt until fully incorporated.

2. Make the Meringue

1. In a clean, dry bowl, beat egg whites on low speed until foamy.
2. Add lemon juice (or cream of tartar) and continue beating.
3. Gradually add sugar, increasing speed to medium-high, and beat until stiff peaks form.

3. Combine and Bake

1. Gently fold the meringue into the batter in three additions, keeping the mixture airy.
2. Pour the batter into cupcake liners, filling each about ¾ full.
3. Bake in a water bath (place the muffin tray in a larger tray with hot water) for 25-30 minutes until golden brown.

4. Cool and Serve

1. Let the cupcakes cool in the pan for 5 minutes.
2. Transfer to a wire rack to cool completely.
3. Serve and enjoy.

Tips for Perfect Cheesecake Cupcakes

• Use room temperature ingredients for a smoother batter.
• Fold the meringue carefully to avoid deflating the batter.
• A water bath helps prevent cracks and keeps the cupcakes moist.

Frequently Asked Questions

Why do my cupcakes shrink after baking?
Cooling too quickly can cause shrinkage. Let them cool in the oven with the door slightly open.

Can I make these cupcakes without cream cheese?
Yes, but they won’t have the same creamy texture. Substitute with an equal amount of milk for a classic sponge cupcake.

How long can I store them?
Keep in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days.

Conclusion

Japanese light cheesecake cupcakes are a soft, fluffy, and delicious dessert. With a perfect balance of sweetness and creaminess, they make an excellent treat for any occasion. Try this simple recipe and enjoy bakery-quality cupcakes at home.