Ingredients
Scale
- 8 oz Cream Cheese
- 1 cup Sugar
- 1/2 cup Milk (Almond milk for dairy-free)
- 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 for gluten-free)
- 1/4 teaspoon Salt
- 1/4 cup Cocoa Powder (optional)
- 1 cup Mashed Bananas or Applesauce
- 1/2 cup Chopped Nuts
- 1/4 teaspoon Cayenne Pepper (optional)
Instructions
- Preheat your oven to 320°F (160°C) and prepare a cupcake pan with liners.
- In a mixing bowl, beat together cream cheese, sugar, milk, and unsalted butter until smooth.
- Add egg yolks one at a time, mixing well after each.
- Sift together flour, salt, and cocoa powder in another bowl; gradually add to wet mixture, folding gently.
- Whip egg whites separately until soft peaks form, then fold into batter gently.
- If desired, mix in mashed bananas or applesauce, chopped nuts, and cayenne pepper.
- Pour batter into cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until tops are golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter to maintain light texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Japanese cheesecake, cupcakes, dessert, fluffy, airy, customizable