Fluffy Japanese Cheesecake Cupcakes

Ingredients:

– 200g (7 oz) cream cheese, softened
– 50g (1.75 oz) unsalted butter, softened
– 100ml (3.4 fl oz) milk
– 60g (2.1 oz) cake flour
– 20g (0.7 oz) cornstarch
– 1 tsp baking powder
– 4 large eggs, separated
– 100g (3.5 oz) granulated sugar
– 1 tsp lemon juice
– 1/4 tsp cream of tartar
– 1 tsp vanilla extract

 Instructions:

1. **Prepare the Ingredients**:
– Preheat your oven to 160°C (320°F) and line a muffin tin with paper liners.
– Separate the eggs, placing the whites in a large mixing bowl and the yolks in a smaller bowl.

2. **Cream Cheese Mixture**:
– In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
– Add the milk gradually, mixing until well combined.
– Sift in the cake flour, cornstarch, and baking powder, then mix until smooth.
– Add the egg yolks, lemon juice, and vanilla extract. Mix until fully incorporated.

3. **Meringue**:
– In the bowl with the egg whites, add the cream of tartar.
– Beat the egg whites until frothy, then gradually add the granulated sugar while continuing to beat.
– Beat until stiff peaks form.

4. **Combine Mixtures**:
– Gently fold the meringue into the cream cheese mixture in three batches. Be careful not to deflate the meringue.
– Mix until just combined, ensuring the batter is smooth and well incorporated.

5. **Bake**:
– Pour the batter into the prepared muffin tin, filling each liner about 3/4 full.
– Place the muffin tin in a larger baking dish and add hot water to the dish, creating a water bath.
– Bake in the preheated oven for about 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

6. **Cool and Serve**:
– Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes.
– Transfer the cupcakes to a wire rack to cool completely.

Enjoy your fluffy and light Japanese-style cheesecake cupcakes!