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

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla, mix until creamy.

Sift all-purpose flour and cornstarch into the mixture. Gently mix until smooth, scraping the bowl sides.

In a separate bowl, whip egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and continue to whip until stiff peaks are achieved.

Fold one-third of the whipped egg whites into the cream cheese mixture. Then, fold in the remaining egg whites in two additions, maintaining volume.

Fill each cupcake liner three-quarters full with the batter.

Bake for about 30 minutes or until tops are golden and centers are set.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.