Cheese Cupcakes
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
18 Servings
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Calories
213 kcal
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Course
Baked Goods
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Cuisine
Filipino
Cheese Cupcakes
Description
This recipe creates Cheese Cupcakes by combining sifted flour, baking powder, and salt, then mixing with softened butter, sugar, and eggs. Sweetened condensed milk is added gradually between flour portions to maintain a smooth batter. Quick-melt shredded cheese is folded in for flavor and moisture, while cheddar cheese is sprinkled on top before baking to form a golden crust.
The cupcakes bake to a lightly browned top with a tender crumb inside, balancing the savory sharpness of the cheddar and sweet notes from the condensed milk. The texture is soft but holds shape well, making them suitable for a snack or accompaniment to meals.
To ensure even baking and shape, an ice cream scoop can be used for portioning. Cooling on a wire rack prevents carryover baking from the hot pan. Slightly firming quick-melt cheese by freezing before shredding can improve mixing and texture uniformity.
Ingredients
- 1 ¾ cups all-purpose flour sifted
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup sugar
- 2 egg
- 1 can sweetened condensed milk 14 ounces
- ½ cup quick-melt cheese shredded
- 1 cup cheddar cheese shredded
Instructions
- Line the muffin pan with cupcake liners. Preheat oven to 350 F.
- In a large bowl, combine flour, baking powder, and salt.
- In a medium bowl, beat butter, sugar, and eggs with an electric mixer until combined.
- Beginning and ending with flour mixture, add flour mixture in thirds and ½ of sweetened condensed milk in between (⅓ flour mixture, ½ condensed milk, ⅓ flour mixture, ½ condensed milk and ⅓ flour mixture) to egg mixture. Beat at low speed with every addition.
- Add quick-melt cheese and stir to combine.
- Using a scoop or spoon, fill each muffin hole up to ¾ full. Top with cheddar cheese.
- Bake for about 20 to 25 minutes or until a toothpick inserted comes out clean and top is golden. Remove from oven and allow to cool.
Notes
- Freeze quick-melt cheese for 2–3 minutes before shredding if it is too soft, to make the process easier.
- Alternate adding flour and condensed milk, starting and ending with flour, and mixing well after each addition for smooth batter.
- Use an ice cream scoop to ensure even-sized cupcakes and uniform baking.
- Remove cupcakes from the muffin pan promptly after baking and cool on a wire rack to avoid overbaking from residual heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 149mg | 6% |
| Potassium | 151mg | 3% |
| Sugar | 17g | 34% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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