Take butter out of the fridge in advance to get it soft and elastic. We need it at room temperature for the recipe. Combine butter with sugar and blend them into a smooth mixture.
Beat in eggs and add cottage cheese.
Continue stirring up the mixture until well combined. I used a hand mixer for the purpose.
Sift flour and combine it with baking powder. Add to the main mixture.
I used a spatula to mix it at first but there were some bumps left that I could not dissolve. Therefore, I had to use a hand mixer once more. If you have a food processor, you can combine all the ingredients and process them until you have a nice smooth dough.
I have small silicone baking cups but you are free to use any muffin pan that you have. Fill them up in half with the cottage cheese dough. I filled 12 cups with the amount of ingredients that were listed above.
Bake cottage cheese muffins for 25 minutes at 350ºF/180°C in a preheated oven. You can always check the doneness with a wooden pick. For references, cupcakes should be just golden and not overly roasted until the brown color.
Wait for cupcakes to cool down a bit before taking them out of the silicone pans. Serve them with a layer of powdered sugar on the top. Enjoy with your favorite type of drink!