Ingredients
Method
Baking Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with paper cups.
- In a small saucepan, warm the cream cheese, milk, and butter over low heat until smooth and combined.
- Remove from heat and whisk in the egg yolks one at a time until fully incorporated.
- Sift in the flour, cocoa powder (if using), and salt; mix until smooth.
- In a clean bowl, beat the egg whites with half the sugar until soft peaks form, then add the remaining sugar and beat to glossy, stiff peaks.
- Fold one scoop of whipped egg whites into the cream cheese batter to lighten it.
- Gently fold in the remaining egg whites in two additions, using a spatula and cutting motions to preserve air.
- If using, fold in mashed bananas or applesauce and chopped nuts gently, keeping most of the air.
- Spoon the batter into liners, filling each about two-thirds full.
- Place the muffin tin inside a larger pan and pour hot water into the outer pan to create a shallow water bath.
- Bake for 18–25 minutes, or until the tops are set and lightly golden; avoid opening the oven during the first 15 minutes.
- Turn off the oven and leave the cupcakes inside with the door slightly ajar for 10 minutes to cool slowly.
- Remove from the water bath and cool completely on a rack before serving or refrigerating.
Notes
Serve these cupcakes slightly chilled or at room temperature for best texture. Pair them with lightly brewed green tea or a mild coffee to balance the cream cheese flavor. For a simple finish, dust lightly with powdered sugar or a sift of cocoa powder for the chocolate twist. Store at room temperature for up to 8 hours if covered, but refrigerate for longer storage. For longer storage, freeze cooled cupcakes wrapped tightly in plastic and placed in a sealed container for up to 2 months.