Description
Light and airy cupcakes with a creamy texture, reminiscent of Japanese patisserie refinement, perfect for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese
- 1 cup Sugar
- 1/2 cup Milk
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites
- 3/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 cup Cocoa Powder (optional)
- 1 cup Mashed Bananas or Applesauce
- 1/2 cup Chopped Nuts
- 1/4 teaspoon Cayenne Pepper (optional)
Instructions
- Preheat the Oven to 320°F (160°C) and prepare the cupcake pan with liners.
- In a large mixing bowl, soften cream cheese and butter together until smooth, then gradually incorporate sugar.
- Mix in the milk, followed by egg yolks one at a time.
- In a separate bowl, whisk together flour, salt, and cocoa powder. Fold into the cream cheese mixture until just combined.
- In a clean mixing bowl, whip egg whites until soft peaks form, then gently fold into the cream cheese batter in three additions.
- Spoon the batter into the prepared liners, filling each about 2/3 full.
- Bake for 25-30 minutes or until the tops turn a golden hue.
- Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
Notes
Cupcakes can be prepared a day in advance and kept refrigerated for best flavor. Consider using an air fryer for alternate cooking method.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg