Cheese Cupcake

Cheese Cupcake

I guess by now if you have been following Ang Sarap for some time you will have an idea how Filipino’s love cheese. Cheese is a very important in our cuisine but we don’t consume them much like our Western counterparts where they usually pair it with wine, we use cheese mostly as an ingredient. You can see them used as a main ingredient in ice creams, fruit salads, spring rolls, breads and it is also used as toppings and flavour enhancer to dishes like Filipino style sweet spaghetti, Kaldereta and puto to name some. The most common cheese used back home was cheddar, Edam, kesong puti (goats cheese feta) and quickmelt (a light creamy flavoured cheddar that melts easily).

If you notice cheese is not just used in savoury dishes but it is also widely used in desserts, that might seem to be an odd idea for non-Filipinos as I had never seen cheese combined with something sweet in other cuisines. I still remember bringing my home made cheese ice cream to office one day (there’s only 2 Asians in my department me and a Chinese), just imagine the reactions I got. Anyways at the end of the day they all loved the taste of it, I did not expected that neither them. Today we will be making something sweet again, this time it’s a cheese cupcake, a very popular baon (school snack) for kids back home.

Cheese cupcake basically is a cupcake flavoured with cheese, usually cheddar to give it a cheesy taste. Unlike Western cupcake counterparts this is never frosted and designed to look pretty but it is made really simple just with a topping of grated cheese.


1 cup cheddar cheese, grated (you can also use sharp cheddar for stronger flavour) + more for topping
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 can (400g) condensed milk
120g butter (roughly a bit more than 1/2 cup), cut into small cubes and softened
1/2 cup sugar
2 eggs, lightly beaten


1. In a large bowl sift together flour, baking powder and salt.
2. In a separate large beat together butter, sugar and eggs.
3. Slowly add the flour mixture and condensed milk to the creamed butter and egg mixture while beating in low speed, combine until smooth in texture.
4. Fold the grated cheese into the batter.
5. Scoop batter into paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 180C pre-heated oven for 30-35 minutes or until toothpick inserted comes out clean. Top should be golden and crispy.


Cheese Cupcake Wide

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22 thoughts on “Cheese Cupcake

  1. I love the unique pairing of sweet & salty flavours. In fact, an Indonesian friend once made a sweet chocolate type sandwich, with a layer of cheese. Initially so foreign, but then so very good!
    I actually love savoury muffins, with your addition of condensed milk I’m
    sure they’re very moreish indeed!

  2. This cheese cupcake I’ve been testing unsuccessfully, the taste similar to the ones a co-worker in Manila sells at work, hence, doesn’t want to give out the recipe since her household help was making & selling it, as a side income. Now I know what’s missing in my recipe, condensed milk. Thanks a lot.

  3. Raymund, in the States, we have two products, evaporated milk (which has some of the water removed) and sweetened condensed milk (which has sugar added and, I think, some of the water removed). The most common brand is Carnation (Nestle), while La Lechera is popular in hispanic markets.

    Evaporated milk:

    Sweetened condensed milk:

    Is one of these what this recipe is calling for?

    Thanks for sharing your wonderful recipes–many bring back fond memories of living in Asia.

  4. I tried cheddar ice cream for the first time not so long ago and it was WONDERFUL. I wish it was more popular in the US.

    These cupcakes look so delicious. They’re probably great in the morning, especially when served with a nice, hot cup of coffee.

  5. Pingback: Cheese Cupcakes | sweets and brains

  6. Pingback: Cheese Cupcakes | Home Away From Home

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