Description
Delightfully airy and creamy cupcakes that melt in your mouth, perfect for tea parties or gatherings.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup cake flour
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 large egg whites, whipped to stiff peaks
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the cream cheese and heavy cream until smooth. Add in the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and vanilla extract.
- In another bowl, whisk together the cake flour, cornstarch, and salt. Slowly add this dry mixture to the wet mixture, stirring until fully combined.
- Whip egg whites until they form stiff peaks. Gently fold the whipped egg whites into the batter.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in the preheated oven for about 15-20 minutes or until the cupcakes are puffed and golden.
- Allow to cool and then enjoy these light and fluffy treats with tea or coffee.
Notes
Use room temperature ingredients for better mixing. Don’t rush the cooling process to maintain cupcake shape.
