Fluffy Japanese Cotton Cheesecake Cupcakes

Ingredients:
3 large eggs, separated
4 oz (113g) cream cheese, softened
1.5 oz (43g) unsalted butter
1/3 cup (80 ml) milk
1/4 cup (50g) sugar (for egg yolks)
1/4 cup (50g) sugar (for egg whites)
1/2 tablespoon lemon juice
1/3 cup (40g) cake flour, sifted
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
A pinch of salt

Instructions:
Preheat oven to 320°F (160°C). Line a muffin tin with paper liners.
In a heatproof bowl over a pot of simmering water, melt the cream cheese, butter, and milk. Stir until smooth, then remove from heat and let cool slightly.
Whisk in the egg yolks, lemon juice, vanilla extract, cake flour, and cornstarch until the mixture is smooth.
In a separate bowl, beat the egg whites with a pinch of salt until foamy. Gradually add sugar and continue beating until soft peaks form…