Description
Light and airy cupcakes that combine the flavors of cheesecake and cake, perfect for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese (dairy-free option available)
- 1 cup Sugar
- 1/2 cup Milk (Almond milk for dairy-free option)
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites (whipped to soft peaks)
- 3/4 cup All-Purpose Flour (gluten-free option available)
- 1/4 teaspoon Salt
- 1/4 cup Cocoa Powder (for a chocolate twist)
- 1 cup Mashed Bananas or Applesauce
- 1/2 cup Chopped Nuts
- 1/4 teaspoon Cayenne Pepper
Instructions
- Preheat your oven to 320°F (160°C). Line a cupcake pan with cupcake liners.
- In a mixing bowl, beat the cream cheese, sugar, and butter until smooth.
- Gradually mix in the milk and egg yolks. Blend well.
- Sift in the flour, cocoa powder, and salt. Mix until the batter is smooth.
- In another bowl, whip the egg whites until soft peaks form. Carefully fold them into the batter.
- Add in the mashed bananas or applesauce, chopped nuts, and cayenne pepper. Stir gently.
- Pour the batter into the cupcake liners until they are about three-quarters full.
- Bake for 20-25 minutes or until the tops are set and slightly golden.
- Remove from the oven and let cool.
Notes
Serve warm or at room temperature, topped with powdered sugar if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cupcakes, cheesecake, Japanese dessert, fluffy cupcakes, baking