Cheese Cupcakes with a moist crumb and crisp cheese topping will surely be a family favorite. Perfect for breakfast or as a midday snack!
On a visit to the Philippines a few years ago, I went to our local bakery to buy some coconut macaroons and cheese cupcakes, only to be disappointed. They had packs and packs of the macaroons, but none of the latter.
These cupcakes were all the craze when I was in high school and my favorite snack to bring for school recess, so I was pretty bummed out to find out they were no longer available. Lamenting this fact to my officemate when she inquired about my trip, she said her friend had a recipe and she’d give it to me.
I am glad she did because the cupcakes I made were fantastic. They were moist and buttery, and with a delicious crown of cheese, I quickly polished off two or three as soon as I took them out of the oven.
I couldn’t get enough of the sweet and salty medley of flavors. Every bite sure brought back many delicious childhood memories.
If you’re in a baking mood, you can also try these calamansi crumb muffins, which are loaded with citrus taste! Satisfy your sweet cravings with chocolate cupcakes with mocha buttercream frosting!
Ingredient notes
- Flour– the recipe uses all-purpose flour
- Butter– adds rich flavor and tender texture. If substituting salted butter, omit salt.
- Eggs- give structure and help with leavening. Use room-temperature eggs for best results.
- Condensed milk– adds sweetness and creaminess.
- Baking powder– acts as a leavening agent.
- Cheese– I use Eden brand in the batter, but any quick-melt variety should work. I like the intense flavor of sharp cheddar for the topping but feel free to substitute it with Monterey Jack, Edam, or Gouda. Do NOT use mozzarella, as it gets too stringy.
- Sugar- use white granulated sugar. It adds depth of color and flavor and keeps the baked goods soft and moist.
- Salt– balances the overall flavor; providing contrast to the sweetness.
- Vanilla extract– optional. Add ½ teaspoon of vanilla or orange extract to the batter for another layer of flavor.
Cheese Cupcakes Step-by-step process
- Whisk together flour, baking powder, and salt in a large bowl until well dispersed.
- In a medium bowl, combine eggs, butter, and sugar. Beat with an electric mixer.
- 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 fold in to combine.
- Line the muffin pan with cupcake liners and fill each muffin hole up to ¾ full using a scoop. Top with cheddar cheese.
- Bake in a preheated oven at 350 F or until a toothpick inserted comes out clean and the top is golden. Remove from oven and allow to cool.
How to serve and store
- Cheese cupcakes are delicious for breakfast or as a midday snack with your morning coffee or afternoon tea. They also make a great addition to the kids’ packed lunches.
- Properly stored in an airtight container, the cupcakes will keep moist at room temperature for up to a week. Cool completely before transferring them to the containers, as the condensation might create sticky cupcake tops.
- Freeze cupcakes to keep longer. Wrap individually in plastic film, store in resealable bags, and freeze for up to 3 months.
