👩🍳 Preparation:
1️⃣ Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
2️⃣ In a mixing bowl, whisk together cream cheese, butter, and milk until smooth and well combined.
3️⃣ Add egg yolks and sugar, stirring until fully incorporated. Sift in flour and cornstarch, then mix until you achieve a smooth batter.
4️⃣ In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
5️⃣ Gently fold the whipped egg whites into the cream cheese mixture, making sure not to deflate the batter.
6️⃣ Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
7️⃣ Bake for 18-20 minutes, or until the tops turn a light golden brown and a toothpick inserted in the center comes out clean.
8️⃣ Allow the cupcakes to cool, then dust with powdered sugar before serving.
🍰 Enjoy the Perfection!
These Japanese cotton cheesecake cupcakes are delightfully light, airy, and creamy—a perfect balance between a soufflé and a cheesecake. Serve them as a sweet treat for yourself or impress your guests with their delicate texture and rich flavor! 😍✨
Give this recipe a try and indulge in a heavenly bite! 🧁💛
