Cheese Cupcakes

Cheese Cupcakes with a moist crumb and crisp cheese topping are sure to be a family favorite. Perfect for breakfast or as a midday snack

When I went home to the Philippines last May, I went to Cindy’s Bakery to buy a dozen or so of their cheese cupcakes and only to be disappointed. They 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’ve been taken off the menu a while back.

Lamenting this fact to my officemate when she inquired about my trip, she said a friend of hers regularly brings this type of cupcakes to potlucks, and she’d ask her for the recipe to give to me.

And I am glad she did because I made the cupcakes today and they turned out amazing. They were moist, buttery, and with a delicious crown of cheese; I quickly polished off two 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.

Step-by-step process

  • For easy removal, line the muffin pan with cupcake liners.
  • In a large bowl, whisk together flour, baking powder, and salt until well-dispersed.
  • In a medium bowl, beat butter, sugar, and eggs 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.
  • Using a scoop, fill each muffin hole up to ¾ full. Top with cheddar cheese.
  • Bake in a 350 F oven 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.
  • Baking tips

    • I use Velveeta in the batter but Eden or other quick-melt cheese would work as well. If the cheese is too soft and hard to shred, pop in the freezer for 2 to 3 minutes just to firm up a little.
    • I like the intense flavor of sharp cheddar for the topping but feel to substitute Monterey Jack, Edam, or gouda. Do NOT use mozzarella as it gets too stringy.
    • For another layer of flavor, add ½ teaspoon vanilla or orange extract to the batter.
    • An important step in this recipe is combining the dry ingredients and condensed milk to the egg mixture. Make sure to add the flour in thirds and the condensed milk in half, beginning and ending with the flour and beating well after each addition.
    • Use an ice cream scoop for consistent sizes and even baking.
    • Remove the cupcakes from the muffin pan after a minute or two and cool completely on a wire rack as they will continue to bake in the residual heat of the pan.
  • How to serve

    • 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.
    • Stored properly in an airtight container, the cupcakes will keep moist at room temperature for up to a week. Make sure to cool completely before transferring in the containers as the condensation might create sticky cupcake tops.
    • To freeze, wrap cupcakes individually in plastic film and keep in resealable bags. Freeze for up to 3 months.

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