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 butter. Beat on medium speed for about 3-4 minutes until smooth and creamy.

Add the egg yolks one at a time, mixing well for 2-3 minutes after each addition.

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

Carefully fold whipped egg whites into the cream cheese mixture in three additions using a spatula.

Gradually sift in flour and salt, mixing until just combined. Do not overmix.

Pour batter into cupcake liners, filling each about two-thirds full.

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

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