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

In a medium saucepan, heat cream cheese, unsalted butter, and whole milk until smooth. Remove from heat and cool slightly.

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

In a large bowl, whisk egg yolks with sugar and lemon juice until pale. Mix in cooled cream cheese mixture.

Gently fold in dry ingredients until just combined. A few lumps are okay.

In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating to stiff peaks.

Fold one-third of egg whites into the batter, then gently fold in remaining egg whites.

Spoon batter into cupcake liners, filling three-quarters full. Tap the tin to release air bubbles. Bake for 20-25 minutes until puffed and golden.

Cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.