Description
These light and soft cupcakes are a delightful twist on classic cheesecake, perfect for a gentle sweet treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin pan with cupcake liners.
- Beat the cream cheese in a mixing bowl until smooth.
- Add sugar, milk, vegetable oil, and vanilla extract and mix until combined.
- Add egg yolks, flour, cornstarch, and salt and mix until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined.
- Pour the batter into the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until golden and set.
- Allow to cool completely before dusting with powdered sugar.
- Serve and enjoy your fluffy cupcakes.
Notes
For variations, consider swapping milk for cream, adding lemon zest, or using different toppings. Store in an airtight container for up to two days at room temperature, or refrigerate for up to five days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Japanese dessert, cheesecake cupcakes, light cupcakes