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

Melt and cool cream cheese, unsalted butter, and whole milk over low heat in a saucepan until smooth.

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

In a large mixing bowl, whisk egg yolks and granulated sugar until pale. Slowly pour in the cooled cream mixture while whisking.

Sift prepared dry mixture into egg yolk batter and fold gently to combine.

Beat egg whites in a separate bowl until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

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

Fill each cupcake liner about three-quarters full with batter and tap the muffin tin to release air bubbles.

Bake in the preheated oven for 20-25 minutes until they are golden and slightly jiggly in the center.

Let baked cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.