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

Beat the softened cream cheese and granulated sugar together until smooth.

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

Sift in the flour and cornstarch, gently stirring until smooth.

In a clean bowl, beat egg whites with salt until soft peaks form, then gradually add sugar and beat to stiff peaks.

Fold the egg whites into the cream cheese mixture in three additions.

Fill cupcake liners about ¾ full and bake for approximately 30 minutes.

Allow to cool completely in the pan before dusting with powdered sugar.