Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, combine cream cheese, sugar, milk, and unsalted butter until smooth and creamy.

Incorporate the egg yolks into the cream cheese mixture, mixing well after each addition.

Whip the egg whites in a separate bowl until soft peaks form.

Gently fold the whipped egg whites into the cream cheese batter in three additions.

Sift the all-purpose flour and salt into the creamy batter, mixing just until combined.

Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.

Bake for 20 to 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.

Cool the cupcakes in the tin for about 10 minutes, then transfer to a wire rack to cool completely.