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

In a large mixing bowl, beat cream cheese and granulated sugar until smooth.

Gradually add milk, egg yolks, and vanilla extract; sift in flour and cornstarch and stir gently.

In a separate bowl, whip egg whites with a pinch of salt until soft peaks form, then add sugar and whip until stiff peaks.

Gently fold egg whites into the cream cheese mixture in three additions.

Divide the batter among cupcake liners, filling them two-thirds full. Bake for about 30 minutes until lightly golden.

Let the cupcakes cool for 10-15 minutes before dusting with powdered sugar and serving.