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

Beat the cream cheese and 2/3 cup granulated sugar until smooth and creamy.

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

Sift in the all-purpose flour and cornstarch and fold gently until smooth.

In a clean bowl, whip the egg whites with salt until soft peaks form, then gradually add the remaining sugar and whip to stiff peaks.

Gently fold the whipped egg whites into the batter in three parts.

Spoon the batter into cupcake liners, filling them about two-thirds full.

Bake for approximately 30 minutes until lightly golden and the centers feel firm.

Allow to cool in the muffin tin before transferring to a wire rack and dust with powdered sugar before serving.