Description
These delightful cupcakes offer a cloud-like texture, a perfect balance of sweetness and creaminess, making them a unique treat inspired by Japanese patisseries.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 320°F (160°C) and prepare a muffin tin with cupcake liners.
- Melt cream cheese, milk, and butter in a saucepan over low heat until smooth, then cool slightly.
- Whisk egg yolks and granulated sugar until pale and thick (3-5 minutes).
- Mix the cooled cream cheese mixture with the egg yolk mixture.
- Sift flour and cornstarch into the mixture and fold gently until just combined.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form, then add sugar gradually until stiff peaks form.
- Fold in the egg whites in three additions, being careful not to deflate them.
- Divide batter among the cupcake liners, filling about two-thirds full.
- Bake in a water bath for 25-30 minutes or until tops are golden brown and a toothpick comes out clean.
- Cool completely before dusting with powdered sugar and serving.
Notes
Make sure to soften cream cheese before use and avoid over-mixing the batter to retain fluffiness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg