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

Blend softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes.

Incorporate milk, egg yolks, and vanilla extract into the mixture, mixing on low speed until combined.

Sift all-purpose flour and cornstarch into the wet batter and gently fold until combined.

Whip egg whites with a pinch of salt until soft peaks form, then gradually add sugar until stiff peaks form.

Gently fold whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate.

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

Bake for 30 minutes until the tops are golden and the centers jiggle slightly.

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