Ingredients

8 oz Cream Cheese (Use dairy-free cream cheese for a dairy-free option)

1 cup Sugar

1/2 cup Milk (Almond milk can be used for a dairy-free option)

1/4 cup Unsalted Butter

6 large Egg Yolks

6 large Egg Whites (Whipped to soft peaks)

3/4 cup All-Purpose Flour (Use gluten-free flour for a gluten-free version)

1/4 teaspoon Salt

1/4 cup Cocoa Powder (For a chocolate twist)

1 cup Mashed Bananas or Applesauce (For added moisture)

1/2 cup Chopped Nuts

1/4 teaspoon Cayenne Pepper (For a surprising kick)

Instructions

Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.

Step 2: In a large bowl, combine the cream cheese, sugar, milk, and butter. Beat the mixture until smooth and creamy, about 3–4 minutes.

Step 3: Add the egg yolks one at a time, mixing well for 2–3 minutes after each addition.

Step 4: In a separate clean bowl, whip the egg whites until soft peaks form.

Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, taking care not to deflate the batter.

Step 6: Sift in the all-purpose flour and salt gradually, folding until just combined.

Step 7: Fold in cocoa powder, mashed bananas or applesauce, chopped nuts, and cayenne pepper evenly throughout the batter.

Step 8: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.

Step 9: Bake for 20–25 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Step 10: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a dairy-free version, substitute cream cheese and milk with your preferred plant-based alternatives.

Gluten-free flour works well in this recipe—just be sure to use a blend suitable for baking.

Add a teaspoon of vanilla extract for extra flavor.

Try swapping the nuts for chocolate chips or dried fruit to change the texture and taste.

Reduce or omit cayenne pepper if you prefer a milder cupcake.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare the batter ahead but bake just before serving for the best texture. Once baked, store cooled cupcakes in the refrigerator or freezer as needed.

What if I don’t have a mixer for whipping egg whites?

Whipping egg whites by hand with a whisk is possible but takes patience and effort. Use a large bowl and a balloon whisk, making quick, sweeping motions until soft peaks form.