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

In a mixing bowl, combine the softened cream cheese and granulated sugar until smooth and creamy.

Add the milk, egg yolks, and vanilla extract to the cream cheese mixture and mix well.

Sift in the all-purpose flour and cornstarch, then gently fold into the mixture until just combined.

In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add more sugar and continue to whip until stiff peaks form.

Fold the whipped egg whites into the cream cheese batter in three additions.

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

Bake for 30 minutes or until lightly golden and set. Remove and let them cool completely.

Dust with powdered sugar before serving.