Description
Light and fluffy cupcakes that combine cream cheese and airy egg whites for a melt-in-your-mouth experience.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup milk
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/2 cup egg whites (about 4 large eggs)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
- Combine the cream cheese, milk, and sugar in a saucepan over low heat, stirring until smooth.
- Remove from heat, cool slightly, and mix in the egg yolks one at a time.
- Incorporate the flour, lemon juice, and salt until smooth.
- Beat the egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Fold the meringue into the cream cheese mixture gently.
- Fill the cupcake liners 2/3 full with batter.
- Create a water bath by placing the cupcake pan in a larger dish filled with hot water.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool in the oven with the door ajar for 10-15 minutes before removing.
Notes
Cupcakes can be made a day ahead. For a gluten-free option, substitute the flour with gluten-free flour blend.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg