Description
These cupcakes are soft, fluffy, and sweet. They have a light texture and a delicate cheesecake flavor.
Ingredients
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup cake flour
- 1/4 teaspoon cream of tartar
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 300°F (150°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the egg yolks, granulated sugar, milk, melted butter, and vanilla extract.
- In a separate bowl, sift together the all-purpose flour and cake flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gently fold the egg whites into the batter in two additions.
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.
- Spoon a tablespoon of the cheesecake mixture into each cupcake liner.
- Top with the batter, filling each liner about 3/4 full.
- Bake for 25-30 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients.
- Do not overmix the batter.
- You can add a teaspoon of lemon juice to the cheesecake mixture for extra flavor.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Japanese