Preheat your oven to 320°F (160°C). Line a muffin tin with 12 paper cupcake liners and place it inside a deep roasting pan. The water bath helps keep the texture ultra-smooth and prevents cracks.

In a small saucepan over low heat, melt the cream cheese, butter, and milk together, stirring constantly until smooth and silky. Let it cool slightly before moving on.

In a mixing bowl, whisk the egg yolks with vanilla extract and lemon juice. Slowly incorporate the cooled cream cheese mixture until you get a uniform batter.

Sift in the cake flour and cornstarch. Gently whisk until smooth and lump-free.

Using a clean, dry bowl, beat the egg whites on medium speed until foamy. Gradually add the sugar, continuing to beat until soft peaks form.

Add a third of the meringue to the yolk mixture and fold gently. Then incorporate the rest in two batches.

Spoon the batter into the cupcake liners, filling them about three-quarters full. Carefully pour hot water into the roasting pan until it reaches halfway up the muffin tin. Bake for 20–25 minutes, or until the tops are golden and the cakes slightly jiggle.

Turn off the oven and crack the door open. Let the cupcakes rest inside for 5 minutes, then cool in the pan for another 10 minutes before transferring to a rack.

Dust with powdered sugar or top with fresh berries. Serve warm for a pillowy texture or chill for a creamy bite.