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

In a large mixing bowl, combine softened cream cheese, granulated sugar, milk, and unsalted butter. Beat until smooth and creamy, about 2-3 minutes.

Add the egg yolks one at a time, mixing well after each addition.

In a separate bowl, whip the egg whites until soft peaks form, about 3-5 minutes.

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

Sift the all-purpose flour and salt over the batter mixture. Fold in gently until just combined, about 1-2 minutes.

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

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

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