Cotton Cheesecake Cupcakes

Ingredients:

For the Cheesecake Batter:

4 oz (120g) cream cheese, softened

1/4 cup (60ml) whole milk

1/4 cup (50g) unsalted butter

3 large eggs, separated

1/4 cup (50g) granulated sugar (for egg whites)

2 tbsp (25g) granulated sugar (for yolks mixture)

1/2 cup (65g) cake flour (or sifted all-purpose flour)

1 tbsp cornstarch

1/4 tsp cream of tartar or lemon juice

Optional Topping:

Powdered sugar or fruit preserves

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