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

In a large mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat on medium speed until smooth and creamy.

Incorporate the egg yolks into the mixture, mixing well after each addition.

Whip the egg whites in a separate bowl until soft peaks form.

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

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

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

Bake for 20-25 minutes, or until tops are light golden and a toothpick comes out clean.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.