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

In a medium bowl, beat the softened cream cheese and granulated sugar until smooth, about 3-4 minutes. Add milk, egg yolks, and vanilla, mixing until creamy.

Sift in all-purpose flour and cornstarch into the cream cheese mixture and stir gently until smooth.

In a clean bowl, beat egg whites and salt until soft peaks form. Gradually add the remaining sugar until you reach stiff peaks.

Fold the whipped egg whites into the cream cheese mixture in thirds, careful not to deflate the mixture.

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

Bake for approximately 30 minutes until lightly golden and set in the center.

Cool the cupcakes in the tin for about 15-20 minutes and then dust with powdered sugar before serving.