Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup whole milk
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar and mix until creamy.
- Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
- Sift in the flour gradually while mixing on low speed.
- Pour in the milk and lemon juice, mixing gently until everything is combined.
- Fill the cupcake liners three-quarters full with batter.
- Bake for 25-30 minutes or until golden brown on top. Allow to cool before serving.
Notes
Serve slightly warm or at room temperature. Dust with powdered sugar or serve with fresh fruit for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg