Fluffy Japanese Cotton Cheesecake Cupcakes (Print Version)

# Ingredients:

→ Batter

01 - 1 cup cream cheese, softened
02 - 1/2 cup granulated sugar
03 - 1/4 cup whole milk
04 - 1/4 cup unsalted butter, melted
05 - 3 large eggs, separated
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 320°F (160°C). Line a standard muffin tin with 12 cupcake liners.
02 - In a mixing bowl, beat together the cream cheese, sugar, milk, and melted butter until the mixture is smooth and creamy.
03 - Add the egg yolks one at a time to the cream cheese mixture, mixing thoroughly after each addition.
04 - In a separate, clean bowl, whisk the egg whites until soft peaks form.
05 - Gently fold the whipped egg whites into the cream cheese mixture using a spatula until just incorporated.
06 - Gradually sift in the all-purpose flour and salt. Fold gently until the batter is smooth, being careful not to deflate the mixture.
07 - Spoon the batter into the prepared cupcake liners, filling each approximately two-thirds full.
08 - Bake for 20 to 25 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
09 - Allow the cupcakes to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Add finely grated lemon zest to the batter for enhanced brightness.
02 - Serve with whipped cream or fresh berries for extra flavor and texture.
03 - Best enjoyed the same day; if storing, use an airtight container and consume within two days.

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