Description
Light, airy, and melt-in-your-mouth delicious, these cupcakes are perfect for any occasion and can be adapted to be dairy-free or vegan.
Ingredients
Scale
- 8 oz Cream Cheese (can substitute with dairy-free cream cheese)
- 1/2 cup Sugar (adjust to taste)
- 1/2 cup Milk (almond milk for dairy-free option)
- 1/4 cup Unsalted Butter (can use vegan butter for dairy-free)
- 6 large Egg Yolks (flax eggs can work for vegan version)
- 6 large Egg Whites (whipped to soft peaks)
- 1 cup All-Purpose Flour (sifted or gluten-free blend for gluten-free)
- 1/4 tsp Salt
- 1 cup Fresh Berries (adds natural sweetness and color)
- 1 cup Light Whipped Cream (elevates the cupcakes)
- 1/4 cup Chocolate Sauce (for drizzling)
Instructions
- Preheat your oven to 320°F (160°C). Prepare a muffin pan with cupcake liners.
- In a large bowl, beat the cream cheese, sugar, and butter until smooth. Gradually add the milk and mix well.
- Add the egg yolks one at a time, mixing until well combined.
- Sift in the flour and salt, and mix until just incorporated.
- In another bowl, whip the egg whites until soft peaks form. Gently fold the whipped egg whites into the cream cheese mixture until combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until the cupcakes are puffed and lightly golden. A toothpick should come out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with a dollop of whipped cream and some fresh berries. Drizzle with chocolate sauce before serving.
Notes
For best results, add the whipped cream and toppings just before serving. Make sure all ingredients are at room temperature for smoother mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg