Butter Cheese Cupcakes


A yummy treat with moist, cheesy and buttery with fine tender crumbs which is hard to say no to.

Adapted from here

150g AP Flour

200g butter (Salted)

95g cream cheese

1 tsp baking powder

70g fine sugar

1/3 cup condensed milk

1 tsp vanilla extract (I used homemade)

1 cup shredded cheddar cheese


Preheat the oven to 350° F/ 175° C.

Whisk the flour and baking powder together. Cream the butter and the sugar together until light and fluffy.

Add in the eggs, one at a time, beating well after each addition.

Next add in the cream cheese, condensed milk and vanilla and mix for about one minute.

Lastly add in the flour and beat on low for one minute until well combined. Scrap down.

Using an ice cream scoop, fill lined cupcake or muffin tins. Do not overfill the paper cases. Top each with 1 tbsp. of grated cheese.

Bake for 20-25 minutes or until the tops are browned and a cake tester comes out clean.



Fine crumbs with moist texture ~ so good!



  1. Jeannieliew said

    Hi there’s no mention of how many eggs required


    • jeannietay said

      There is, look under the custard layer ingredients.


  2. Daniel said

    Can’t find how many egg


  3. jeannietay said

    Thanks for informing, Daniel…:)


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