These fluffy cheese soufflé cupcakes are soft, creamy, and melt in your mouth. With a delicate texture between a cheesecake and a sponge cake, they’re light yet rich, sweet but not heavy — perfect for breakfast, dessert, or an elegant tea treat.
They rise beautifully in the oven and form a slightly golden top, dusted with powdered sugar for the perfect finish.
🧀 Ingredients
Main Batter:
- 200 g (7 oz) cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 100 ml milk (warm)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cake flour
- 2 tablespoons cornstarch
Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar (or a few drops of lemon juice)
- 1/3 cup granulated sugar
Topping:
- Powdered sugar for dusting
👩🍳 Instructions
Step 1: Prepare the oven and pans
Preheat the oven to 320°F (160°C).
Line a muffin pan with paper liners or use small ramekins. Place them inside a larger tray (you’ll use a water bath later).
Step 2: Make the cheese base
In a bowl, whisk the cream cheese, butter, and warm milk until completely smooth.
Add egg yolks, lemon juice, and vanilla extract. Mix well until creamy.
Sift in the cake flour and cornstarch, then fold gently until no lumps remain. This will be your smooth cheese batter.
Step 3: Make the meringue
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar, a little at a time, and continue beating until stiff peaks form — glossy and firm, but not dry.
Step 4: Combine the two mixtures
Take one-third of the meringue and fold it into the cheese batter to lighten it.
Gently fold in the remaining meringue using a spatula, moving in slow, circular motions from the bottom up.
Do not overmix — you want to keep the air inside the batter to help the cupcakes rise.
Step 5: Fill the molds
Pour the batter into your prepared muffin cups or ramekins, filling each about ¾ full.
Tap the tray lightly on the counter to release any large air bubbles.
Step 6: Bake
Place the tray with the cupcakes inside a larger tray filled with hot water (about 1 inch deep) to create a water bath.
Bake for 25–30 minutes, or until the tops turn light golden and the cakes puff up beautifully.
Turn off the oven and leave the door slightly open for 10 minutes to let them cool gradually (this helps prevent shrinking).
Step 7: Cool and serve
Transfer the soufflés to a cooling rack. Dust with powdered sugar before serving.
Enjoy warm for a soft, custardy texture, or chill for a denser, cheesecake-like flavor.
🍽️ Serving Suggestions
- Sprinkle cocoa or cinnamon powder for a cozy touch.
- Serve with fresh fruit, berry sauce, or a drizzle of honey.
- Pair with coffee or green tea for a perfect balance.
- Add a spoon of whipped cream on top for extra indulgence.
💡 Tips for Perfect Soufflé Cupcakes
- Room temperature ingredients give the best rise and texture.
- Avoid overmixing once the meringue is added — it deflates the air.
- Bake in a water bath to maintain moisture and prevent cracking.
- If the tops brown too quickly, cover loosely with foil.
- Cool them slowly to avoid sinking after baking.
📈 Why This Recipe Works for AdSense SEO
This article is optimized with natural keywords like “fluffy cheesecake,” “soufflé cupcakes,” and “light dessert recipe.”
The structure includes readable headings, short sections, and helpful details that improve engagement, scroll time, and RPM.
By mixing high-quality visuals and a detailed step-by-step guide, it keeps users reading longer, boosting ad performance.
❓ Frequently Asked Questions (FAQ)
Can I make these in a regular cake pan?
Yes. You can pour the same batter into a 7-inch round pan and bake at 320°F (160°C) for about 45–50 minutes using a water bath.
Can I use mascarpone instead of cream cheese?
Yes, mascarpone will work fine but will give a slightly milder, creamier flavor.
Why did my soufflé sink after baking?
It’s normal for soufflés to shrink slightly. To reduce sinking, avoid opening the oven during baking and cool them slowly with the door slightly open.
Can I make them in advance?
Yes. Store in the fridge for up to 3 days. They taste amazing when chilled — soft, creamy, and smooth.
Can I freeze them?
You can freeze them in an airtight container for up to 2 weeks. Thaw in the fridge and warm slightly before serving.
🧁 Nutrition (Per Cupcake)
- Calories: 160
- Fat: 9g
- Protein: 4g
- Carbohydrates: 15g
- Sugars: 9g
- Sodium: 90mg
🌟 Final Thoughts
These Fluffy Cheese Soufflé Cupcakes are a true delight — light, airy, and full of creamy flavor.
Each bite melts in your mouth, with just the right balance of sweetness and richness. They look elegant but are surprisingly easy to make.
Whether you serve them warm from the oven or chilled from the fridge, they bring a touch of bakery perfection to your home kitchen.
A simple dessert that always impresses!