Now, let’s dive into the fun part—making these cupcakes! Follow these steps, and you’ll have a batch of dreamy cupcakes in no time:

1. Preheat your oven to 325°F (160°C) and line a cupcake tin with paper liners.
2. In a small saucepan over low heat, melt the cream cheese, butter, and milk together, stirring until smooth. Set aside to cool.
3. In a large bowl, whisk together the egg yolks, half of the sugar, vanilla extract, and the cooled cream cheese mixture until well combined.
4. Sift in the flour and cornstarch, then gently fold until the mixture is smooth and lump-free.
5. In a separate bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
6. Gently fold the egg white mixture into the cream cheese batter, taking care not to deflate the whipped whites.
7. Fill the cupcake liners about 3/4 full with the batter. Place the cupcake tin in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the tin.
8. Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick comes out clean.
9. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Remember, the key is to fold gently. My wobbly-chair days taught me the importance of a gentle hand when it comes to fluffy textures!