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

Cream together softened cream cheese and granulated sugar until smooth. Gradually add in the milk, egg yolks, and vanilla extract.

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

Whip the egg whites with a pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks develop.

Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Continue to fold in the remaining egg whites.

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

Bake for about 30 minutes or until lightly golden. A toothpick inserted should come out clean.

Once baked, cool cupcakes in the tin for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.