Fluffy Japanese Cotton Cheesecake Cupcakes

Light, fluffy, and creamy—these soufflé-like cheesecake cupcakes are a delightful treat!

Ingredients

For the Cheesecake Batter:

• 4 oz (120g) cream cheese, softened

• ¼ cup (60ml) whole milk

• ¼ cup (50g) unsalted butter

• 3 large eggs, separated

• ¼ cup (50g) granulated sugar (for egg whites)

• 2 tbsp (25g) granulated sugar (for yolks)

• ½ cup (65g) cake flour (or sifted all-purpose flour)

• 1 tbsp cornstarch

• ¼ tsp cream of tartar or lemon juice

Optional Toppings:

• Powdered sugar, fresh berries, or fruit preserves

Instructions:

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