Description
Light and airy dessert miniatures that combine cheesecake’s creaminess with a sponge cake’s fluffiness. These delicate cupcakes offer a cloud-like texture with a crumbly bite, perfect for any occasion.
Ingredients
6 tbsp unsalted butter, at room temperature
8 oz cream cheese, softened on counter
3/4 cup sugar
1 tsp vanilla extract, pure
3 1/2 cups all-purpose flour, sifted
1.5 tsp baking powder
Instructions
Preheat oven to 350°F (180°C) with rack in top third
Prepare 12 muffin cups by greasing thoroughly with non-stick spray
Sprinkle 1/2 tsp flour into each muffin cup, tapping out excess
Optionally use parchment paper liners
Beat butter and cream cheese until homogenized
Gradually add sugar while mixing until light and fluffy
Scrape down mixer bowl sides
Incorporate vanilla extract
Gradually add flour mixture while mixing on low speed
Carefully fold in baking powder
Spoon batter into prepared cups about 3/4 full
Bake for 25 minutes until golden and toothpick comes out clean
Let cool completely on wire rack before unbinding
Notes
Use caster sugar if available for smoother texture
Ensure baking powder is fresh for optimal rise
Position in top third of oven for even browning
Store in airtight container at room temperature up to 2 days
Optional: Dust with powdered sugar before serving
- Prep Time: 30
- Cook Time: 25
- Category: Cakes
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 20mg