Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.
- Add the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Gradually sift in the flour and salt, folding until just combined.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to maintain the fluffy texture.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg