Jump to Recipe Jump to Video Print Recipe

These ultra-moist cheese cupcakes will be your new favorites once you tried them. With buttery, sweet-savory cake and toasted cheese on top, you will never see cupcakes the same way again!

Cheese cupcakes are among the snacks that I usually buy during recess in my elementary days. I enjoy the dense and moist cupcakes with an almost crusty grated cheese toppings. I can vividly remember the inviting aroma from freshly baked cupcakes. Biting into them while still warm is heavenly.

Queso, fromage, cheese! It is said in many ways but one thing is for sure, cheese is simply delicious. Just a whiff of the crisp cheese topping will pique your curiosity and at the end give in to the tasty cupcake. What’s even better is you can easily satisfy your cravings by making them on your own. With only a few ingredients needed and hardly no effort to make at all.

What Are Cheese Cupcakes

Filipino cheese cupcakes are a staple in local bakeries in the Philippines. It’s one of the favorite merienda or snacks that children and adults enjoy. Mildly sweetened cupcakes and crisp, golden brown, salty cheese toppings that just works well together. They are sweet and savory treats not to be confused with the usual sweet cupcakes with frostings or even mini cheesecakes.

The recipe is simple to make and can be made with pantry-staple ingredients. They are great as an afternoon snack with your favorite hot or cold drinks. What is even better is you can have them for breakfast to start your day or why not pack some to munch when your on-the-go.

Notes On Some Ingredients

Flour – Using cake flour for this recipe gives the best result but you can also use all purpose flour.
Baking Powder – Adds volume to the cakes.
Salt – this is an essential ingredient that helps enhance the flavor of other ingredients.
Unsalted Butter – I prefer using unsalted butter since I can adjust the measurement of the salt. If unsalted butter is not readily available, you can use salted butter and skip the salt.
Eggs – Medium sized eggs approximately weighing 60 grams each are preferable rather than large eggs.
Condensed Milk – Adds tenderness, moisture, and flavor to baked goods. It also enhances the color of the crust.
Vanilla Extract – You don’t need a lot. Just a teaspoon vanilla extract helps remove the smell of raw eggs and enhances flavor of other ingredients.
Cheese – Use any grated cheese that you prefer but cheddar really works well with the recipe.

Tips in making cheese cupcakes

Do not over-beat once the dry ingredients are added. Gently fold-in the dry ingredients into the wet ingredients until no traces of flour is left.
Ingredients needs to be in room temperature when making this Filipino cheese cupcake recipe.
If you want more sweetness to the cake, add 1/4 cup sugar gradually until desired sweetness is achieved.
You can use salted butter and just remove the salt in the ingredients list.
You can use an electric mixer to make it more easier when making the batter.
Once baked, release the cupcakes from the muffin pan after a 1-2 minutes then transfer on a wire rack to cool down as they will continue to bake in the residual heat of the pan resulting in over-baked cakes.

How To Serve And Store

Serve cheese cupcakes for breakfast or as snack paired with coffee, tea or a glass of cold drink.
To store, let the cupcakes completely cool down. Store in an airtight container or cover them with cling wrap to keep them from drying out. Place in the fridge for up to 4-5 days.
To Freeze, wrap cupcakes individually in cling wrap and place in resealable bags. Keep in the freezer for up to 2 months.

Cheese Cupcakes

These ultra-moist cheese cupcakes will be your new favorites once you tried them. With buttery, sweet-savory cake and toasted cheese on top, you will never see cupcakes the same way again!

Print Pin Rate

Course: Breakfast, Snack

Cuisine: Filipino, International

Keyword: cheese cupcakes, cheese cupcakes recipe

Prep Time: 5

Cook Time: 25

Servings: 15 cupcakes

Calories: 243kcal

Author: Mia

Ingredients

250 grams / 2 cups cake flour / all purpose flour
2 tsp baking powder
¼ tsp salt
112 grams/8 tbsp soften unsalted butter
2 medium eggs (preferably weighing 60 grams each )
397 grams/can condensed milk
1 tsp vanilla extract
For toppings
½ cup grated cheese

Instructions

Prepare the muffin tray and line with cupcake liners. Set aside. Pre heat oven at 150°C/302°F
In a bowl sift cake flour/all purpose flour , baking powder, and salt then set aside.
250 grams / 2 cups cake flour / all purpose flour, 2 tsp baking powder, ¼ tsp salt
In another mixing bowl place soften butter then beat until light and fluffy. Add the eggs one at a time and beat again until well incorporated.
112 grams/8 tbsp soften unsalted butter, 2 medium eggs
Pour the condensed milk and vanilla extract then beat until fully mixed.
397 grams/can condensed milk, 1 tsp vanilla extract
Add the flour mixture into 3 batches gently fold-in using a spatula until no traces of flour left.
Using a ice cream scooper or spoon, scoop the batter into muffin liner about ¾ full. Top with grated cheese.
½ cup grated cheese
Bake in pre heated oven at 150°C/302°F for 20-25 mins or until inserted toothpick comes out clean.
Remove from oven and transfer in a wire rack to cool down. Serve and enjoy. Bon appetit!