Ingredients:

1/2 cup cream cheese, softened

1/4 cup unsalted butter, softened

1/2 cup milk

1/2 cup granulated sugar

3 large eggs, separated

1/2 cup all-purpose flour

1 tbsp cornstarch

1/4 tsp cream of tartar

Powdered sugar for dusting

Preparation:

Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.

In a bowl, whisk together cream cheese, butter, and milk until smooth.

Add egg yolks and sugar, mixing well. Sift in flour and cornstarch, then stir until fully combined.

In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.

Gently fold egg whites into the cream cheese mixture until just combined.

Pour batter into muffin tin, filling each cup about 3/4 full.

Bake for 18-20 minutes, or until golden and a toothpick comes out clean.

Let cool, then dust with powdered sugar before serving.

Enjoy these light, airy, and delicious Japanese cotton cheesecake cupcakes!