Fluffy Cream Cheese Cupcakes!
Hello there, sweet friend! Are you ready to bake something that’s perfect for any occasion? These cream cheese cupcakes are ultra-fluffy, creamy, and deliciously light. Trust me, once you try these, they’ll become a staple in your dessert rotation! Plus, they’re super easy to make and you’ll feel like a baking wizard. Let’s dive in!
Nutritional Benefits of Cream Cheese Cupcakes
Did you know that cream cheese is not just delicious but also a source of calcium and protein? While these cupcakes are definitely a treat, they also have some redeeming nutritional qualities. Using fresh strawberries on top adds a burst of vitamins and antioxidants that are great for your health. Plus, with the option to whip up a lightened topping with whipped cream, you can enjoy these cupcakes without the guilt!
Adaptable Variations for Your Cupcakes
One of the best things about this recipe is that it’s so adaptable! Here are a few tweaks you can make:
- Gluten-Free Option: Swap out regular cake flour for a gluten-free blend, plus the cornstarch. It’s quite easy, and no one will know the difference.
- Different Flavors: Instead of lemon juice, try orange zest or almond extract for a completely different flavor profile!
- Berry Topper Variety: You can switch the strawberries for blueberries, raspberries, or even small dollops of fruit compote to match your favorite tastes.
Fluffy Cream Cheese Cupcake Recipe
Ingredients
- 250g cream cheese (softened)
- 6 large eggs, separated
- 100g granulated sugar, divided (60g for yolk mixture, 40g for meringue)
- 50g unsalted butter
- 100ml whole milk
- 60g cake flour (or cake flour + 10g cornstarch)
- 1 tbsp lemon juice (or finely grated lemon zest)
- 1 tsp vanilla extract (optional)
- 200ml heavy whipping cream (for topping)
- 4 fresh strawberries (halved)
- Powdered sugar (for dusting)
Serves 6–8 people
Standard portions → 6 servings
Slightly smaller portions → up to 8 servings
Instructions
- Preheat your oven to 320°F (160°C) and get your muffin tin ready with cupcake liners. Trust me; they’ll look adorable!
- In a heatproof bowl, place the softened cream cheese and butter. Gently melt them together over a double boiler. Stir until smooth, then let it cool slightly.
- Whisk the egg yolks and 60g of sugar in a mixing bowl until the mixture is pale and creamy. Add in that lovely cream cheese and butter mixture, along with the milk, lemon juice, and vanilla extract if you’re using it. Mix until combined and smooth.
- Sift in the cake flour (and cornstarch if you’ve decided to use it) into the wet mixture and fold gently until just combined. We want to keep it airy!
- In a clean bowl, beat those egg whites until soft peaks form, then gradually add the remaining 40g sugar until you get stiff, glossy peaks. It’s such a beautiful sight!
- Now, fold in one-third of the meringue into your creamy mixture to lighten it up. Then, gently fold in the remaining meringue in two additions. Be careful not to deflate those lovely bubbles!
- Pour the batter evenly into your cupcake liners, filling about 3/4 full. You’re almost there!
- Prepare a water bath by placing the muffin tin into a larger baking dish. Fill the baking dish with hot water halfway up the sides of the muffin tin. This helps keep our cupcakes super moist!
- Bake for 40-50 minutes until the tops are lightly browned and springy to the touch. You’re going to love the smell in your kitchen!
- Turn off the oven and leave the cupcakes inside with the oven door slightly cracked for about 15 minutes. This helps prevent shrinkage. Remove them and let cool completely on a wire rack.
- While your cupcakes cool, whip up that heavy cream until stiff peaks form. Pipe or dollop the whipped cream on top of each cupcake, add a halved strawberry, and sprinkle with powdered sugar for that fancy touch.
- Serve your delightful creations chilled or at room temperature for a light and fluffy texture. Enjoy!
Practical Tips for Success
- If you want an extra level of fluffiness, make sure not to overmix when you’re folding in the meringue.
- Store any leftovers in an airtight container in the fridge. They’re best enjoyed fresh but can last for a couple of days!
- If you want to make these ahead, you can prepare the batter, keep it in the fridge overnight, and bake them fresh the next day. But be mindful—they may need a few extra minutes in the oven!
Equipment You’ll Need
Here’s what you’ll need to whip up these delightful cupcakes:
- A muffin tin with cupcake liners
- A heatproof bowl for melting
- A whisk and mixing bowls
- A sifter for the flour (if you want that smooth texture)
- A hand or stand mixer for beating the egg whites and whipping the cream
- A larger baking dish for the water bath
- A cooling rack for letting those cupcakes cool down
Frequently Asked Questions
- Why are my cupcakes collapsing? Make sure you don’t overmix after adding the meringue and avoid opening the oven too early!
- Can I make these gluten-free? Yes! You can easily swap out the cake flour for a gluten-free flour blend!
- What if I don’t have fresh strawberries? No problem! You can top your cupcakes with any berries you have or even a drizzle of chocolate sauce!
- How should I store leftovers? Store them in an airtight container in the fridge for up to 2-3 days.
- Is it fine to omit the whipped cream topping? Absolutely! The cupcakes are delicious on their own, but the cream adds a nice touch!
Did you try these fantastic cream cheese cupcakes? I would love to hear all about it! Share your thoughts and any tips you have by following me on Pinterest. Let’s spread the joy of baking!
