Ingredients:
1. 1/2 cup cream cheese, softened
2. 1/4 cup unsalted butter, softened
3. 1/2 cup milk
4. 1/2 cup granulated sugar, divided
5. 3 large eggs, separated
6. 1/2 cup all-purpose flour
Directions:
Preheat Oven:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Prepare the Batter:
2. In a mixing bowl, cream together the softened cream cheese and butter until smooth.
3. Add in the milk and half of the sugar, then mix well.
4. Beat the egg yolks into the mixture one at a time until fully incorporated.
5. Gradually sift in the flour and mix until smooth.
Whip the Egg Whites:
6. In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
7. Gently fold the whipped egg whites into the batter until just combined.
Bake the Cupcakes:
8. Divide the batter evenly among the cupcake liners in the muffin tin.
9. Bake in the preheated oven for about 25-30 minutes, or until the cupcakes are golden and a toothpick inserted comes out clean.
Cool and Serve:
10. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
11. Serve the fluffy Japanese cotton cheesecake cupcakes as a delightful treat for any occasion.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
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