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

In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for about 3-4 minutes until smooth.

Gradually add in the egg yolks, mixing well after each addition and beat for an additional 2-3 minutes.

In a separate bowl, whip the egg whites until soft peaks form, about 4-5 minutes.

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

Sift in the all-purpose flour and salt, mixing gently until just combined.

Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.

Bake for 20-25 minutes until the tops are lightly golden and a toothpick inserted comes out clean.

Remove from the oven and cool in the tin for about 10 minutes before transferring to a wire rack.