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 and granulated sugar until smooth. Add milk, egg yolks, and vanilla; mix well.
- Sift in flour and cornstarch; stir until no lumps remain.
- In another bowl, beat egg whites with salt until soft peaks form, then gradually add sugar until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for approximately 30 minutes or until lightly golden on top.
- Let cool completely in the tin before dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (55g)
- Calories: 153
- Sugar: 9g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 86mg