Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla; mix well.
- Sift in flour and cornstarch; combine until no lumps remain.
- In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions to retain airiness.
- Divide the batter among cupcake liners, filling them two-thirds full.
- Bake for about 30 minutes until tops are golden and centers are set.
- Allow to cool completely before dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg