Cheese Cup Cake. A bite out of these cheese cupcakes will bring you a wave of nostalgia. This snack combines sweet and salty flavors. Creamed butter also makes these cupcakes moist and is a foolproof way to keep them that way for days.

Perfect for breakfast or as a midday snack! When I went home to the Philippines last May, I went to Cindy's Bakery to buy a dozen or so of their cheese cupcakes and only to be disappointed. Stir in the eggs one at a time, then mix in the vanilla. You can have Cheese Cup Cake using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cheese Cup Cake

Prepare 2 1/2 c. of APF.
It's 1 c. of Powdered milk.
Prepare 1 tsp. of Baking powder.
It's 1/2 tsp. of Baking soda.
Prepare 1 c. of Sugar.
It's 3 of Eggs.
You need Half of bar cheese grated.
Prepare 1 c. of Condensed milk.
It's 1/2 c. of Evap Milk.
Prepare 1/2 c. of Cheese grated for toppings.

Muffin tins are lined with paper baking cups and a vanilla wafer "crust," then filled with a lemony cheesecake batter and baked. Top with your favorite fruit pie filling, if desired. In a large bowl, combine flour, baking powder and salt. In a medium bowl, beat butter, sugar, eggs and extract.

Cheese Cup Cake instructions

Pre heat oven 275 F. Put some paper cups into the muffin pan.
Cream butter add gradually then egg one at a time.
Add half bar cheese grated.
Mix all dry ingredients in a mixing bowl.
Mix condensed milk, and evap milk.
Then mix the butter mixture (eggs,sugar) alternately with flour and milk.
Bake until done..

I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Super easy to make and the perfect portion size. These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake.