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

In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth.

Add in the milk, egg yolks, and vanilla extract, mixing until well combined.

Sift in the all-purpose flour and cornstarch, gently folding until no lumps remain.

In a separate bowl, beat egg whites and salt until soft peaks form, then gradually add remaining sugar until stiff peaks.

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

Divide the batter among prepared cupcake liners, filling each about two-thirds full.

Bake for 30 minutes until light golden and slightly jiggly in the center.

Cool completely in the tin before transferring to a wire rack and dust with powdered sugar before serving.