Ingredients
Scale
- 4 ounces cream cheese (softened)
- 1/4 cup milk
- 1/4 cup granulated sugar
- 2 large eggs (separated)
- 1/2 teaspoon vanilla extract
- 1/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a small saucepan over low heat, combine the cream cheese and milk. Stir until smooth and creamy. Set aside to cool.
- In a mixing bowl, whisk the egg yolks and sugar until pale and fluffy.
- Stir in the cooled cream cheese mixture and vanilla extract until well combined.
- Sift in the cake flour, baking powder, and salt. Mix until just combined.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions. Be careful not to deflate the batter.
- Pour the batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Once baked, let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15
- Cook Time: 25