Description
Delightfully fluffy cupcakes combining the airy texture of chiffon cake with the creaminess of cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup cream cheese
- 1/4 cup unsalted butter
- 1/2 cup milk
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
- Beat cream cheese and butter until smooth. Add the milk and mix until well combined.
- Whisk the egg yolks and sugar until pale. Mix in the cream cheese mixture until well blended.
- Sift in the flour and cornstarch, then add the vanilla. Mix until the batter is smooth.
- Beat the egg whites with cream of tartar until stiff peaks form. Gently fold into the cream cheese mixture.
- Pour the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and transfer to a wire rack.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 2-3 days or freeze for about a month. Thaw in the fridge overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 5g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg