Ingredients
Scale
- 140g cream cheese
- 40g unsalted butter
- 50ml milk
- 3 large eggs (separated)
- 40g cake flour (sifted)
- 10g cornstarch
- 1/4 tsp cream of tartar
- 60g granulated sugar
- A pinch of salt
- 1/2 tsp vanilla extract
- Hot water (for water bath)
Instructions
- Preheat the oven to 150°C (302°F). Line a cupcake or muffin tin with paper liners and prepare a baking tray for a water bath.
- In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over simmering water and stir until smooth and fully melted. Let cool for 3 minutes.
- Sift together the cake flour and cornstarch. Add to the cream cheese mixture, stirring until well combined.
- Add the egg yolks, vanilla extract, and a pinch of salt. Mix gently until smooth.
- In a clean bowl, beat egg whites until foamy. Add cream of tartar, then gradually add sugar while beating to soft peaks.
- Gently fold one-third of the meringue into the cream cheese mixture. Fold in the remaining meringue in two parts using slow, lifting motions.
- Spoon the batter into the cupcake liners, filling each 80–90% full. Lightly tap the tray on the counter.
- Place the muffin tin into the baking tray and pour hot water into the tray halfway up the sides of the tin.
- Bake for 25–30 minutes at 150°C (302°F). Then reduce temperature to 120°C (248°F) and bake an additional 10–15 minutes.
- Leave cupcakes in the oven with the door ajar for 10 minutes. Remove and let cool completely on a wire rack before serving.
Notes
Always use room-temperature ingredients for best texture.
Do not open the oven during baking.
Cupcakes may wrinkle slightly on top—this is normal and adds to their charm.
- Prep Time: 20
- Cook Time: 45