Ingredients
Method
1. Get the Oven Ready
Set your oven to 320°F (160°C). Line a standard muffin pan with paper liners and set it aside. A fully preheated oven is key for that delicate rise.
2. Build the Cheesecake Base
In a large bowl, blend the cream cheese, sugar, milk, and butter until completely smooth. Mix on medium speed until everything looks glossy and lump-free.
3. Add the Yolks
Mix in the egg yolks one at a time, blending well after each addition. The batter should look silky and rich once finished.
4. Whip the Whites
Using a clean bowl and whisk, beat the egg whites until soft peaks form. They should hold their shape but still look shiny and fluid.
5. Combine with Care
Fold the whipped egg whites into the batter in three gentle additions. Use slow, sweeping motions to keep as much air as possible.
6. Finish the Batter
Sift in the flour and salt, then fold just until incorporated. Stop as soon as the batter looks smooth—overmixing is the enemy here.
7. Fill the Pan
Spoon the batter into the liners, filling each about ⅔ full to allow room for rising.
8. Bake
Bake for 20–25 minutes, until the tops are lightly golden and a toothpick comes out clean.
9. Cool Gradually
Let the cupcakes rest in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Flavor Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dairy-Free: Swap in vegan cream cheese, butter, and plant milk.
- Chocolate Version: Add cocoa powder for a chocolate soufflé-style cupcake.
- Fruit Blend: Stir in banana purée or applesauce for natural sweetness.
- Warm Spices: Cinnamon or nutmeg adds cozy depth.
- Citrus Boost: Lemon or orange zest brightens every bite.
- Coffee Lover’s Twist: A pinch of espresso powder delivers bold flavor.
Make-Ahead Tips
You can prep the cream cheese mixture (minus egg whites and flour) up to 24 hours in advance and refrigerate it in an airtight container. Whip the egg whites fresh before baking, then fold everything together just before the oven. This keeps the texture light and fluffy.Pro Tips for Perfect Results
- Stop whipping at soft peaks—stiff whites lead to dryness.
- Fold gently and slowly to protect the air bubbles.
- Use room-temperature ingredients for a smooth batter.
- Check early to avoid overbaking.
- Cool properly so the cupcakes set without collapsing.
FAQs
How do I know my ingredients are fresh?Use cream cheese that spreads easily, eggs with clean shells, fresh milk without odor, and butter that smells lightly sweet. How should I store these cupcakes?
Keep them in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Can I freeze them?
Yes! Freeze fully cooled cupcakes in airtight containers for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.