Description
Delightfully fluffy and airy cupcakes with a rich cream cheese flavor, topped with whipped cream and fresh berries.
Ingredients
Scale
- 8 oz Cream Cheese
- 1/2 cup Sugar
- 1/2 cup Milk
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites
- 1 cup All-Purpose Flour
- 1/4 tsp Salt
- 1 cup Fresh Berries
- 1 cup Light Whipped Cream
- 1/4 cup Chocolate Sauce
Instructions
- Preheat your oven to 325°F (160°C).
- Line your cupcake pan with liners.
- Cream the softened butter and sugar until light and fluffy, about 4-5 minutes.
- Beat in the cream cheese until smooth.
- Mix in the egg yolks one at a time, incorporating each fully before adding the next.
- Gradually add the milk and mix until combined.
- Sift in the flour and salt; gently fold until just combined.
- Whip the egg whites until soft peaks form.
- Carefully fold the egg whites into the batter in three additions.
- Fill the cupcake liners 2/3 full with the batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
- Top with whipped cream and fresh berries, then drizzle with chocolate sauce.
Notes
For a dairy-free version, substitute with vegan ingredients. Ensure cream cheese and eggs are at room temperature for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg