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

Beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Add milk, egg yolks, and vanilla extract, mixing until combined.

Sift the all-purpose flour and cornstarch into the mixture, stirring gently to combine until smooth.

In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar until stiff peaks develop.

Fold one-third of the beaten egg whites into the cream cheese mixture, then repeat with the remaining egg whites in two additions.

Fill each muffin liner about two-thirds full with batter.

Bake for about 30 minutes until golden and a toothpick comes out clean.

Cool in the tin for a few minutes, then transfer to a wire rack and dust with powdered sugar before serving.