Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners. Place the muffin tin inside a larger roasting pan to create a water bath.

In a small saucepan over low heat, melt together the cream cheese, butter, and milk. Stir constantly until smooth and silky. Set aside to cool slightly.

In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Slowly pour in the cream cheese mixture, whisking until smooth.

Sift the cake flour and cornstarch into the wet mixture. Stir gently to combine.

In a clean bowl, beat the egg whites until foamy. Gradually add sugar while whipping, continuing until you reach soft peaks.

Fold one-third of the meringue into the batter to lighten it, then fold in the remaining meringue in two more batches.

Spoon the batter into the cupcake liners, filling each about ¾ full. Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin.

Bake for 20–25 minutes until tops are pale golden and the cupcakes have a slight jiggle.

Turn off the oven, crack the door, and let them sit for 5 minutes before removing.

Cool in the tin for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and top with berries.