Fluffy Japanese Cotton Cheesecake Cupcakes

Light-as-air texture with a rich, creamy flavor in every bite

Ingredients (Makes about 8–10 cupcakes)

Cheesecake Base:

• 4 oz (115g) cream cheese, softened
• 2 tbsp unsalted butter
• ¼ cup milk
• 2 egg yolks
• 1 tsp vanilla extract
• 2 tbsp cake flour (or substitute all-purpose with 1 tsp cornstarch mixed in)
• 1 tbsp cornstarch
• Pinch of salt
• Meringue:
• 2 egg whites
• ¼ tsp cream of tartar (optional, helps stabilize)
• ¼ cup granulated sugar

Instructions