Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.
Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.
Whip the Egg Whites:
In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.
Combine:
Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.
Bake:
Divide the batter evenly among the cupcake liners, filling them about 80% full.
Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.
Bake for 25-30 minutes, or until the tops are golden and set.
Cool:
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Serve:
Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.
Tips for Perfect Japanese Cotton Cheesecake Cupcakes
Room Temperature Ingredients:
Ensure the cream cheese, eggs, and milk are at room temperature for a smooth batter.
Don’t Overmix:
