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

Mix softened cream cheese and granulated sugar in a mixing bowl until smooth and creamy. Add in the milk, egg yolks, and vanilla, blending well for a rich batter.

Sift in the all-purpose flour and cornstarch, stirring gently until no lumps remain.

Beat the egg whites with a pinch of salt in a separate bowl until soft peaks form. Gradually incorporate the sugar until you achieve stiff peaks.

Fold the whipped egg whites into the cream cheese mixture in three parts, using a gentle motion to maintain volume.

Divide the batter evenly among the prepared liners, filling them about ⅔ full.

Bake in the preheated oven for about 30 minutes, or until the tops are golden brown and the centers feel set. Let them cool in the tin for a few minutes before transferring to a wire rack.

Dust with powdered sugar if desired.