Preheat your oven to 320°F (160°C) and prepare a muffin tin by lining it with paper liners or parchment.

In a large mixing bowl, use an electric mixer to beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy. Add 1/4 cup of milk, 3 egg yolks, and 1 teaspoon of vanilla extract while mixing.

Sift together 1/2 cup of all-purpose flour and 2 tablespoons of cornstarch, then gradually add it to the cream cheese mixture, mixing until smooth.

In a separate bowl, beat 3 egg whites with a pinch of salt until soft peaks form; gradually add 1/4 cup of granulated sugar and beat until stiff peaks form.

Gently fold one-third of the whipped egg whites into the cream cheese batter, then repeat until all egg whites are incorporated.

Divide the batter evenly into the prepared muffin liners, filling each about two-thirds full, and bake for approximately 30 minutes.

Once baked, let the cupcakes cool completely in the tin and dust the tops with powdered sugar before serving.