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

In a mixing bowl, combine the softened cream cheese and 1/4 cup of granulated sugar until smooth and creamy.

Gradually add the milk to the cream cheese mixture, mixing until well combined.

In a separate bowl, separate the egg yolks and whites. Add the yolks one at a time to the cream cheese mixture while stirring well after each addition.

Sift in the cake flour, cornstarch, and salt, mixing until the batter is smooth and lump-free.

Using a mixer, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.

Gently fold the whipped egg whites into the cream cheese mixture, careful not to deflate the batter.

Pour the batter evenly into the cupcake liners, filling them about 2/3 full.

Bake in the preheated oven for 18-20 minutes until the tops are lightly golden and a toothpick comes out clean.

Let your cupcakes cool completely. Dust with powdered sugar before serving.