Japanese Cheesecake Cupcakes
These Japanese Cheesecake Cupcakes are light, fluffy, and irresistibly creamy—a perfect delicate dessert with a souffle-like texture.
Servings: 12 servings
Ingredients
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
Prepare Your Ingredients and Equipment
- Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners or lightly grease it to prevent sticking. Soften cream cheese to room temperature. Separate the eggs into yolks and whites, placing the whites in a clean, dry bowl for later.
Mix the Cream Cheese and Wet Ingredients
- In a large mixing bowl, beat the softened cream cheese with half of the granulated sugar until smooth and creamy. Add the milk, vegetable oil, egg yolks, and vanilla extract. Mix until well combined and smooth.
Combine the Dry Ingredients
- Sift together the flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to the cream cheese mixture, gently folding them in. Avoid overmixing to keep the batter light.
Whip the Egg Whites
- Using a hand mixer or stand mixer, beat the egg whites on medium speed until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form.
Fold Egg Whites into Batter
- Gently fold about one-third of the whipped egg whites into the cream cheese batter to lighten it. Then carefully fold in the remaining egg whites until the mixture is uniform but still fluffy. Avoid deflating the egg whites.
Fill Cupcake Liners and Bake
- Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-22 minutes, until the tops are golden and a toothpick inserted comes out clean.
Cool and Dust
- Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust the tops lightly with powdered sugar before serving.
Equipment
- Muffin Tin
- Cupcake Liners
- Mixing bowls
- Hand Mixer
- Sifter
- Wire Rack
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Use room temperature eggs to achieve better volume when whipping the whites.
- Be gentle when folding the egg whites to keep the batter light and fluffy.
- Don't open the oven door during baking to prevent the cupcakes from collapsing.
- Store cupcakes in an airtight container in the refrigerator and serve within 3 days for best freshness.