Ingredients
Scale
8 oz Cream cheese
3/4 cup Granulated sugar
1/2 cup Milk (warm)
4 large Eggs (separated)
1/2 cup All-purpose flour
2 tablespoons Cornstarch
1 teaspoon Vanilla extract
1/4 teaspoon Salt
Powdered sugar (for dusting)
Instructions
- Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy
- Gradually whisk in the warm milk and mix until well combined
- Add the egg yolks, vanilla extract, and salt to the mixture. Stir until everything is fully incorporated
- Sift in the all-purpose flour and cornstarch. Mix until no lumps remain, making a smooth batter
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form
- Gently fold the whipped egg whites into the cream cheese mixture in three parts
- Fill each cupcake liner about 2/3 full with the batter
- Place the cupcake tin in a larger baking pan filled with hot water, creating a water bath
- Bake for 25-30 minutes, or until they are puffed and just set
- Remove from the oven and let them cool before transferring to a wire rack
- Dust with powdered sugar before serving
Notes
Ensure your cream cheese is at room temperature to avoid lumps.
Fold the egg whites gently into the batter for a fluffy texture.
Let them cool in the pan for a few minutes before transferring.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 cupcake
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg