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

In a mixing bowl, beat the cream cheese and sugar until smooth. Add milk, egg yolks, and vanilla, mixing until combined.

Sift together flour, cornstarch, and salt, then gently fold into the cream cheese mixture.

In another bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add sugar and continue to whip until stiff peaks form.

Carefully fold the whipped egg whites into the batter in three additions, keeping it airy.

Spoon the batter into the cupcake liners, filling each two-thirds full.

Bake for 30 minutes or until golden brown, the centers should be slightly jiggly.

Cool in the tin for 15 minutes, then remove to a wire rack. Dust with powdered sugar before serving.