Ingredients
Scale
- 8 oz cream cheese (or dairy-free cream cheese)
- 1 cup sugar
- 1/2 cup milk (or almond milk)
- 1/4 cup unsalted butter
- 6 large egg yolks
- 6 large egg whites
- 3/4 cup all-purpose flour (or gluten-free flour)
- 1/4 teaspoon salt
- Optional: cocoa powder, mashed bananas or applesauce, chopped nuts, cayenne pepper
Instructions
- Preheat the oven to 320°F (160°C).
- In a mixing bowl, beat together cream cheese, butter, and sugar until smooth. Gradually add milk and mix well.
- Stir in egg yolks until fully incorporated. Then add flour, salt, and optional cocoa powder; mix gently.
- In a separate bowl, whip egg whites until soft peaks form. Fold one-third into the batter to lighten it, then fold in the rest until no streaks remain.
- Fill cupcake liners two-thirds full with batter and bake for about 25 minutes or until golden.
- Let cool for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg