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

Combine softened cream cheese and granulated sugar in a medium bowl. Beat until smooth and fluffy, then mix in the milk, egg yolks, and vanilla extract.

Sift in the all-purpose flour and cornstarch, mixing until the batter is silky.

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

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

Fill each cupcake liner two-thirds full and bake for approximately 30 minutes until lightly golden tops are set yet slightly wobbly.

Cool the cupcakes completely in the tin and dust with powdered sugar before serving.