Preheat the oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners.

Heat the cream mixture by combining cream cheese, unsalted butter, and whole milk in a saucepan over low heat until smooth and creamy, then let it cool.

Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl.

Beat egg yolks with granulated sugar and lemon juice until pale and creamy.

Mix the cooled cream mixture into the egg yolk mixture and sift in the dry ingredients.

Whip the egg whites until soft peaks form, gradually adding sugar until stiff peaks form.

Fold a third of the whipped egg whites into the batter, then gently incorporate the remaining.

Pour the batter into the cupcake liners, filling each about 3/4 full, and tap the pan gently.

Bake for 20-25 minutes until golden and slightly puffed.

Cool in the pan for 5 minutes before transferring to a wire rack and dust with powdered sugar if desired.