Fluffy Japanese Cotton Cheesecake Cupcakes You Must Try!

Step 1

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

Step 2

In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.

Step 3

Add the egg yolks one at a time, mixing well after each addition.

Step 4

In a separate bowl, whisk the egg whites until soft peaks form.

Step 5

Gently fold the egg whites into the cream cheese mixture.

Step 6

Gradually sift in the flour and salt, folding until just combined.

Step 7

Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.

Step 8

Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.

Step 9

Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.