Fluffy Japanese Cotton Cheesecake Cupcakes

Ingredients

For the Batter:

125g (4.4 oz) cream cheese, softened

50g (3.5 tbsp) unsalted butter, softened

100ml (⅖ cup) whole milk

4 large eggs, separated

60g (½ cup) granulated sugar (split into two portions: 30g each)

50g (⅖ cup) cake flour (or sifted all-purpose flour)

10g (1 tbsp) cornstarch

¼ tsp cream of tartar (or lemon juice)

Optional:

Powdered sugar for dusting

Fresh berries or whipped cream for garnish

Instructions

1. Preheat Oven and Prepare Materials