Ingredients
Scale
- 240 grams cream cheese
- 60 millilitres whole milk
- 60 grams unsalted butter
- 3 large eggs, separated
- 100 grams granulated sugar
- 60 grams all-purpose flour
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 160°C and line a muffin tin with cupcake liners.
- Beat cream cheese, sugar, milk, and butter until smooth.
- Add egg yolks one at a time, mixing well after each addition.
- In a separate bowl, whisk egg whites to soft peaks.
- Gently fold egg whites into batter in two additions.
- Sift in flour and salt, folding until just combined.
- Stir in vanilla extract.
- Fill liners two-thirds full with batter.
- Bake 20–25 minutes until pale golden and set.
- Cool in tin 10 minutes, then transfer to wire rack.
Notes
- Use room temperature cream cheese for best texture.
- Avoid overmixing after adding egg whites to keep cupcakes airy.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian