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Instructions
- Preheat your oven to 160°C (320°F) or set your air fryer to the same temperature.
- In a mixing bowl, combine the cream cheese and unsalted butter until smooth. Gradually add the milk while stirring to achieve a creamy consistency.
- Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Sift together the all-purpose flour and cornstarch, then fold it into the cream cheese mixture until smooth.
- In a separate bowl, beat the egg whites until foamy. Gradually add in the sugar and continue whipping until stiff peaks form.
- Gently fold the egg whites into the cream cheese batter in three parts, being careful not to deflate the mixture.
- Pour the batter into cupcake liners in a muffin tray (or a silicone mold for air fryer). Fill each liner about 2/3 full.
- Bake in the preheated oven for 25 minutes or place in the air fryer and cook for 15-20 minutes until golden and set.
- Once baked, allow to cool slightly, then remove from the pan. Dust with powdered sugar before serving.
Chef’s Tips
- For an even fluffier texture, make sure your egg whites are at room temperature before beating.
- Add lemon zest or a sprinkle of lemon juice to the batter for a refreshing citrus flavor.
- These cupcakes are best enjoyed fresh, but they can be stored in the refrigerator for up to two days.
Nutrition (per serving)
Approximately 180 calories, 4g protein, 20g carbs, 9g fat
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