Preheat your oven to 320°F (160°C) and place cupcake liners in a 12-cup muffin tin.

In a medium saucepan, blend the softened cream cheese, butter, and whole milk over low heat until silky. Allow it to cool to room temperature.

In a separate bowl, whisk together the flour, cornstarch, and salt.

In a large bowl, whisk egg yolks, sugar, and lemon juice until pale. Incorporate the cooled cheese mixture.

Sift the dry ingredients into the mixture and stir gently until smooth.

In a clean bowl, whip egg whites to soft peaks, then gradually add 2 tablespoons of sugar until firm.

Fold a third of the egg whites into the batter, followed by the remaining whites until fully incorporated.

Pour the batter into the prepared liners, filling each 3/4 full and tap gently to release air bubbles.

Bake for 20–25 minutes or until golden. Cool in the pan for 5 minutes before transferring to a wire rack.

Dust with powdered sugar before serving if desired.