Cheese Cupcakes
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.
Cheese Cupcakes
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.
The Process
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
Cheese Cupcakes
Cheese cupcakes have a texture of a light but chewy cake that is packed with amazing flavor of cheddar cheese.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- ½ cup softened butter
- 2 eggs
- 300 ml condensed milk
- ½ cup milk
- ½ cup + ¾ cup grated cheddar cheese
Instructions
- Line a muffin pan with cupcake liners. This recipe makes 14 cupcakes so you have to use a second pan. Preheat the oven to 350 F. In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer ( or use a handheld mixer), beat the butter and sugar together until fluffy, 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, then finish by adding the last third of the flour.
Fold in 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. The cupcakes should be lightly golden and a toothpick tester inserted in the center of a cupcake should come out clean.
Notes
To store cheese cupcakes, arrange them on a container with a fitting lid at room temperature for up to three days.
Nutrition Information:
Yield: 14 Serving Size: 1 cupakeAmount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 294mgCarbohydrates: 40gFiber: 0gSugar: 26gProtein: 7g
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!
Can I use a regular cheddar cheese? Like block cheese? Not the filipino cheese?
Hi Jasmin! Yes, that is what I use 🙂
Can you please specify whether the butter you use is salted or unsalted in your recipes? Thank you!
Hello Maggie! I use unsalted butter. 🙂
Thank you for the recipe. Can i substitute evap milk instead of condensed milk?
Hello Tracy! Unfortunately, Subbing with evap will change the consistency of the batter.
I just made this yesterday. The flavor is good and my kids love it. My only issue is that it’s so dense and dry. I measured everything to the T… took 1/4 off of sugar since it seems to be too sweet already. I’m not sure where I went wrong that I came out too dense.
Hi Lori. These cupcakes are on the denser side 🙂 I am so glad your kids love the flavor 🙂
I tried it and it’s soft and delicious. I reduced the amount of sugar and condensed milk as i don’t like it too sweet.
Thank you so much for the tip Karen!
Hi! Can i substitute with quickmelt cheese? In lockdown and i only have quickmelt 🙂
Hello Dot! Aaaw, sayang! Quickmelt might overflow from the cupcake tops though, and they are kind of hard to grate 🙂
I baked this cupcake recipe few times this last month .
But my problem is when they are done I take it out from the oven it sags in the middle of the cupcake . I like it done like you do .
Please advise what I can do . Thank you so much for this recipe
I love this cupcakes when I was in high school . From , SVD
Hello Suzette! Thank you for trying the recipe. I can’t tell exactly what went wrong but you can check if your cupcakes are underbaked which may be the reason for the sinking , or that they are not over beaten at the final stage of the mixing. I hope that helps, somehow.
Hello! Thank you for publishing your recipe. My Filipino friend has the same memories that you do and I am going to make these cupcakes.In the States where I am the sweetened condensed milk comes in a 14 ounce size (420 ml). So do you use just part of a can? Thank you!
Hello there! Yes just use part of the can. I suggest using a measuring cup, though. If you are not so keen on the texture, you can eyeball the milk amount and yes, use part of the can. The texture may vary though.:) These cupcakes make me nostalgic, and I always want to make them to remind me of my summer vacations 🙂
Thank you Sanna! I am going to make them tonight and I k now my Filipino friend Cecile will be so happy- reminiscent of her happy childhood in the Philippines. I am half Filipino too and love learning my heritage through the foods. Thanks for sharing.
How many cupcakes does this make? I just want 12 because I’m trying to do portion control in my house!
Hello Ed! This will yield 12-14 cupcakes 🙂 Thank you and enjoy!!!
I tried this recipe it taste really good. But next time ill just use 3/4cup sugar. Thanks for sharing!
Hi Tin! Thank you so much for your feedback. Thanks for trying the recipe.