Description
Light and creamy cupcakes that feel like a cloud with a gentle cheesecake flavor.
Ingredients
Scale
- 8 oz cream cheese (full fat)
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 4 large eggs (separated)
- 3/4 cup granulated sugar
- 1 cup cake flour
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
- Pinch of salt
Instructions
- Preheat the oven to 320°F (160°C).
- Prepare a muffin tin with cupcake liners.
- In a bowl, mix cream cheese, butter, and milk until smooth.
- Add egg yolks and stir until combined.
- In a separate bowl, whisk egg whites until stiff peaks form, gradually adding sugar.
- Fold the cream cheese mixture into the egg whites gently.
- Sift in the flour and cornstarch, then gently combine.
- Fill each muffin cup about 3/4 full.
- Place the muffin tin in a larger roasting pan filled with water for a water bath.
- Bake for 25-30 minutes until lightly golden and a gentle jiggle remains in the center.
- Allow to cool before serving.
Notes
Serve with a dusting of powdered sugar or fresh berries for added flavor. These cupcakes are best enjoyed slightly warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg