Description
Delightful and airy cupcakes that combine the elegance of cheesecake with the comfort of cupcakes, perfect for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese
- 1 cup Sugar
- 1/2 cup Milk
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites
- 3/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 cup Cocoa Powder
- 1 cup Mashed Bananas or Applesauce
- 1/2 cup Chopped Nuts (optional)
- 1/4 teaspoon Cayenne Pepper
Instructions
- Preheat your oven to 320°F (160°C). Prepare your cupcake tins with liners.
- Combine the cream cheese, sugar, milk, and butter in a mixing bowl. Heat gently if needed until smooth, then allow to cool slightly.
- Beat the egg whites until they form soft peaks. Set aside.
- Mix the egg yolks into the cooled cream cheese mixture until fully incorporated.
- Sift the flour, salt, and cocoa powder together, then gently fold into the cream cheese mixture.
- Gradually fold in the egg whites, ensuring to keep the mixture airy.
- Add in the mashed bananas or applesauce, nuts, and cayenne pepper, folding gently until combined.
- Distribute the batter evenly into your prepared tins, filling them about 2/3 full.
- Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick comes out clean.
- Allow to cool before serving. Enjoy!
Notes
Dust with powdered sugar or top with whipped cream for added decadence. Pair with coffee or tea for the perfect snack.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Japanese cupcakes, cheesecake cupcakes, fluffy dessert, easy baking, kid-friendly dessert