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Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.
Add the egg yolks one at a time, mixing well after each addition.
In a separate bowl, whisk the egg whites until soft peaks form.
Gently fold the egg whites into the cream cheese mixture.
Gradually sift in the flour and salt, folding until just combined.
Pour the batter into the prepared muffin tin, filling each liner about ⅔ full.
Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.