Nostalgia trip with Milk & Cheese Cupcakes

As a child growing up in the 80s, cheesecake meant a small dense cupcake topped with strings of slightly burnt cheese on top. Literally, a small cake with cheese. It was a lunchbox staple for many kids of my generation since it could be bought practically anywhere.

Milk & Cheese Cupcakes

Takes me back to the days when recess was the high point of my day

When I ran into this recipe in an old issue of Food Magazine, I made sure to save it and try it afterwards. It was a good decision because it made for a creamy, lightly sweetened cupcake that was a better version of the store-bought cheesecakes of my childhood. Plus, because it’s homemade, I could pile more cheese on top! At times, I even stick small cheese cubes in between scoops of batter, creating a cheesy surprise in the middle.

Milk & Cheese Cupcakes

Love the smell of a house where baking is ongoing. The heat, not so much. 😛

This recipe is easy to make, fuss-free and will be a welcome addition to your kids’ lunch boxes. And the grown-ups, too! There’s also a bacon and cheese version if bacon’s your thing. (And it should be!)

Milk & Cheese Cupcakes v. 20 August 2011
Yields approx. 2 dozen

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 2 cans of condensed milk (305 ml each)
  • 2 1/2 cups sifted all purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 cup grated Cheddar cheese
  1. Cream butter with sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add condensed milk and mix well.
  4. Sift in flour and baking powder. Mix until blended.
  5. Stir in vanilla.
  6. Add half of the grated cheese to the batter.
  7. Pour into lined muffin pans.
  8. Sprinkle top with the leftover grated cheese.
  9. Bake in an oven that has been preheated to 350-degrees fahrenheit for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Set on a wire rack until cooled.

Source: Food Magazine, March 2003

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25 Responses to Nostalgia trip with Milk & Cheese Cupcakes

  1. ibyang says:

    this is the cupcake that i love!!! and yes, also from my childhood. i’ll ask Chris to bake this for us. thanks for sharing :)

  2. Is ‘creaming’ the same thing as ‘beating’ or is totally different? Did you do it by hand or blender on a low setting? And which condensed milk did you use? Sorry, just asking because I want to do this too haha. Nakakamiss!

  3. kaoko says:

    Iba talaga ang may baker on call 24/7!

    Creaming is close to beating yes. It’s basically blending the softened (softened, not melted) butter with sugar. When I’m too lazy to clean the blender, I mix by hand but an electric blender on medium to high setting would be okay too. I use Milkmaid condensed milk because that’s what I’m used to but I don’t see any problem with using a different brand. Just make sure it’s also the same volume. I use Kraft Cheddar but I’ve also tried QBB. It burns quicker though so I try to use Kraft whenever I can. I also stick cubes of cheese in the middle, para may surprise 😛 Feel free to text when you have questions while baking. 😀

  4. chie says:

    How much flour should be used? I don’t see it in the recipe, haha :)

  5. ikay says:


    i’ve been on a quest to finding the cheese cupcake of my childhood.

    i’ve despaired for so long, the closest i got are the cheese cupcakes from beard papa, but, not quite pa din.

    the smell, the dense moist cake, the brown cheese strings…. thinking about it makes my mouth water.

    will definitely try this recipe. i love the idea of a cheese surprise in the middle ^_^

    milkmaid is the best to use it’s full cream milk as against other brand that are only filled milk.

  6. kaoko says:

    Crap! I missed it. Great catch, thanks!

    I use Milkmaid too! My grandmother always uses Milkmaid so it’s the brand I got used to. I never really stopped to consider why but your comment made me realize that it’s the full cream thing. 😀

  7. Guia Obsum says:

    I remember this kind of cupcake! Haha! I’ll let my daughter try out this recipe the next time she wants to try a hand at baking. :)

  8. kaoko says:

    I hope your daughter gets to try it. This is pretty foolproof and a good place to start baking. :)

  9. toni says:

    This cupcake takes me back to gradeschool 😀 Love the cheese on it, lalo na pag medyo sunog!

  10. kaoko says:

    Lots of sunog cheese is best!

  11. Toni of Batangsa says:

    love this.. =) thanks for sharing.. =)

  12. ckarryl says:

    i’ve been using this recipe for the 3rd time now and my sibs and friends cannot get enough of this cupcake. this is my best cupcake recipe so far 😉 thanks for sharing!

  13. Pingback: Nostalgia trip with Milk & Cheese Cupcakes | Cupcake Recipes

  14. kaye says:

    Hi! I had been craving for a certain cheese cupcake I used to have as school baon when I was a kid and chanced upon your recipe. I tried it and it was an instant hit at home! :-) I made one batch last Saturday and was able to yield 36 from your recipe (I used muffin pans). And because they didn’t last half a day, I made two batches yesterday. I am hoping that when I get home later, there will still be some left. :)

    Thanks so much!

    • kaye says:

      oh, and I also used Milkmaid condensed milk (which was the most expensive) and kraft cheddar. Cupcakes turned out heavenly, of course. I hope you don’t mind that I shared your recipe to a friend, but I pointed her to your website. I copied the link and sent it to her so she can check this also.

  15. Pingback: (LatePost) Milk & Cheese Cupcakes | Nonsense & a Cup of Cake

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  17. Jaime says:

    The best cheese cupcake recipe! :)) quick question, would you recommend buttercream frosting with this kind of cupcake? Any suggestions for frosting? :) Thanks!

    • kaoko says:

      I’ve never tried frosting it, but buttercream sounds good. Or maybe cream cheese? Or do you think that’ll be overkill? I’m the sort of person who can never get enough of cheese ;P

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  20. Pingback: Easy Bacon and Cheese Cupcake Recipe | bento, restos & recipes at

  21. Katrina zarlyn castillo says:

    I’ve tried it 3days ago and t’was really nice and moist! My husband and son loves it and also my co-workers! Thanks for this recipe?

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