Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla extract, and mix until fully incorporated.
- Sift in the all-purpose flour and cornstarch. Gently fold the dry ingredients into the batter until just combined.
- In a separate bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar while continuing to whisk until stiff peaks develop.
- Gently fold the whipped egg whites into the cream cheese batter in thirds, being careful not to deflate the mixture.
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
- Bake for approximately 30 minutes, until the tops are lightly golden and a toothpick comes out clean.
- Allow the cupcakes to cool completely before dusting with powdered sugar and serving.
Nutrition
Notes
For best results, use room temperature ingredients and ensure to properly whip the egg whites for a fluffy texture.