Ingredients
Scale
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, beat softened cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in flour and cornstarch; stir gently until smooth.
- In another bowl, whip egg whites with salt until soft peaks form. Gradually add remaining sugar until stiff peaks form.
- Fold whipped egg whites into the cream cheese mixture gently in three additions.
- Divide the batter among lined cupcake cups, filling two-thirds full.
- Bake for about 30 minutes until tops are lightly golden and centers are set.
- Cool completely in the tin before dusting with powdered sugar and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 9g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg