Heat oven to 320°F (160°C).
Put cupcake liners in the tray.
Melt cream cheese, milk, and butter in a pot.
Stir until smooth. Let it cool a bit.
Sift flour and cornstarch into the mix.
Add yolks, lemon juice, and vanilla. Mix well.
In another bowl, beat egg whites until foamy.
Slowly add sugar. Beat until soft white peaks form.
Gently mix whites into the cheese batter.
Stir slowly and do not overmix it.
Pour batter into the cupcake liners.
Tap tray to remove air bubbles.
Place tray in a larger pan with hot water.
Bake for 25-30 minutes.
Turn off oven. Let cupcakes sit inside 10 minutes.
Let them cool fully before removing.