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

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth, about 2-3 minutes.

Mix in milk, egg yolks, and vanilla extract until well combined.

Sift together flour and cornstarch into the cream cheese mixture and fold until smooth.

In a separate bowl, beat the egg whites and salt until soft peaks form, then gradually add sugar.

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

Fill muffin tins about two-thirds full with batter and bake for approximately 30 minutes.

Allow to cool completely on a wire rack and dust with powdered sugar before serving.