Cheese cupcakes have a texture of a light but chewy cake that is packed with amazing flavor of cheddar cheese. With just the right balance of sweetness, richness and a note of saltiness, these cheese cupcakes are a perfect filling treat any time of day.
Cheese Cupcakes bring back fond memories of summer vacations that I spend at my Uncle’s house. They were summers filled with fun times with my cousins and friends, and daily afternoon merienda (snacks) eating cheese cupcakes.
I always bought those cheese cupcakes from the nearby store, then I would sit in my perfect spot on a wooden bench where I ate and munched away.
Brownie, my uncle’s dog was always there watching at my feet and breathing heavily as we both delighted on the cheese cupcake- me while eating and him in anticipation of any small bits that will fall. The thick and humid summer air dampened our skin.
I remember those cheese cupcakes to be so rich, dense and very filling. They were perfect to fill in the gaps of hunger in between meals so I always saved my money to buy them.
It is fun re-creating them now. They are somewhat chewy, a bit dense, moist and have a wonderful note of cheese flavor from the cheddar. There is nothing quite like it.
Line a muffin pan with cupcake liners. Preheat the oven to 350 F. In a bowl, whisk together the flour and baking powder.
Beat the butter and sugar together in a bowl of a stand mixer until fluffy while scraping the sides of the bowl if necessary.
Add in the eggs one at a time, beating well after each addition.
With the mixer still running, add ⅓ of the flour mixture and mix until combined. Add half of the condensed milk and continue mixing. Add another third of the flour, followed by the remaining half of the milk. Finish by adding the last third of the flour.
Fold ½ cup of grated cheddar cheese into the batter using a rubber spatula.
Spoon batter into the cupcake liners until the liners are about ¾ full. Top each cupcake with the remaining cheddar cheese.
Bake in the oven for 18-20 minutes or until the tops are lightly golden and a toothpick inserted at the center of a cupcake comes out clean.
Let cool and store leftovers in a covered container at room temperature.
Now after I baked cheese cupcakes, there is this familiar smell and taste in my mouth that reminds me of my younger years. I feel like I am that little girl on the wooden bench once again. I hope you guys enjoy this!
More Easy Baking
- Apple Cornbread Muffins
- Cornbread Muffins
- Banana Chocolate Chip Oatmeal Muffins
- Chocolate Banana Bread
- Best Ever Brownies
Originally published on July 13, 2016
It says in the list of ingredients that I need to add 1/2 cup milk. When do I add it? This is aside from the condensed milk, right? Thanks for the recipe:)
Hi Reena! I am sorry I did not clarify that. You combine the milk and condensed milk together 🙂
In the recipe you used condensed milk you mean sweet condensed milk .is that right
Hi Nermen! Yes,that would be sweetened condensed milk. Happy baking!