Ingredients
Scale
- 8 oz cream cheese, softened
- 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
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 320°F (160°C).
- Beat soft cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in flour and cornstarch; combine until no lumps remain.
- In a separate bowl, whip egg whites and salt until soft peaks form. Gradually add sugar until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in three additions.
- Pour batter into cupcake liners, filling them two-thirds full. Bake for about 30 minutes or until golden.
- Cool completely in the tin before dusting with powdered sugar and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 62mg