Fluffy Japanese Cotton Cheesecake Cupcakes

Line a muffin tin with cupcake liners to prepare for the batter.
2️⃣ Make the Cream Cheese Mixture
In a bowl, whisk together cream cheese, butter, and milk until the mixture is smooth and well-combined.
Add the egg yolks and granulated sugar to the mixture and mix until smooth.
Sift in the flour and cornstarch, and stir until fully combined.
3️⃣ Beat the Egg Whites
In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
Be careful not to over-beat the whites, as they should remain fluffy and not dry out.
4️⃣ Combine the Mixtures
Gently fold the beaten egg whites into the cream cheese mixture in stages, until just combined. Be careful not to deflate the batter—this keeps the cupcakes light and airy.
5️⃣ Bake the Cupcakes
Pour the batter into the muffin tin, filling each cup about 3/4 full.
Bake at 320°F (160°C) for 18-20 minutes, or until the cupcakes are golden and a toothpick comes out clean when inserted into the center.
6️⃣ Cool and Dust
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust with powdered sugar for a sweet finish.
Serving and Storage Tips