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 ยฝ 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 ยฝ of sweetened condensed milk in between (โ flour mixture, ยฝ condensed milk, โ flour mixture, ยฝ condensed milk, and โ 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 ยพ 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.
Baking tips
- If the quick-melt cheese is too soft and hard to shred, pop in the freezer for 2 to 3 minutes to firm up a little.
- An essential step in this recipe is combining the dry ingredients and condensed milk with 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 and cool completely on a wire rack so they don't continue to bake in the pan's residual heat.
Frequently Asked Questions
What are cheese cupcake calories?
Calories may vary depending on the ingredients used. The estimated calorie per serving for this recipe is 213 KCAL.
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.
More baked goods favorites
Ingredients
- 1 ยพ cups flour, sifted
- 2 teaspoons baking powder
- ยผ teaspoon salt
- ยฝ cup butter, softened
- ยฝ cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- ยฝ cup quick-melt cheese, shredded
- 1 cup cheddar cheese, shredded
Equipment
- 12-hole muffin pan
- electric mixer
- muffin liners
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 ยฝ of sweetened condensed milk in between (โ flour mixture, ยฝ condensed milk, โ flour mixture, ยฝ condensed milk and โ 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 ยพ 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
- If the quick-melt cheese is too soft and hard to shred, pop in the freezer for 2 to 3 minutes to firm up a little.
- An essential step in this recipe is combining the dry ingredients and condensed milk with 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 and cool completely on a wire rack so they don't continue to bake in the pan's residual heat.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Jhan says
Hi Ms. Lalaine just wanna ask what flour did you use for this recipe? Planning to try doing this tomorrow. Thank you๐
Lalaine Manalo says
It's all-purpose flour ๐
Bernadette says
The recipe is good! Thanks ms Lalaine! My husband super liked it. My only issue is the batter became too airy, that after baking, it easily breaks. Though i set my Mixer at the lowest speed. Should I manually mix it instead? Thanks!
anne says
the best cheese cupcake ever! thank u for sharing po..actually marami na rin ako na try na recipe nyo at lahat naman ay panalo talaga.super like ng family ko.ung iba ginawa ko ng business ๐..kaya thank u po marami ๐.
Lalaine Manalo says
Thank you so much! You made my day ๐
Chin says
Hi, can i use cake flour?
Lalaine Manalo says
I haven't tried cake flour in this recipe but I am guessing it would have a different texture.
Grace says
If i dont have baking powder can i substitute the baking soda?
Lalaine Manalo says
I am sorry but I haven't tried this recipe with baking soda so I am not sure how it would work.
Christian May Lim says
This is my go-to recipe for cheese cupcakes for years now! My kids especially my son LOVE it he always requests for me to bake some! These cupcakes remind me of mine and my sister#' childhood when my Mom always gets us a pack or more of the Lemon Squaresโข brand cheese cupcakes in the Philippines and I have been looking for a recipe to replicate them until I found yours. Thanks so much!
Lalaine Manalo says
Thank you so much, you made my day ๐
Mylene says
Hi. Can i use margarine instead of butter?
Ericka says
Very nice recipe Ms Lalaine. Na try ko na po. ๐ Thank you for sharing it.
Lalaine Manalo says
Thank you for the 5-stars ๐
Bella says
I love it
Lalaine Manalo says
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Antonia says
How many minutes and temperature in oven please? I would like to try this tomorrow. Thanks!
Lalaine Manalo says
20 to 25 minutes in the oven at 350 F ๐
Marlou says
I have tried this for the first time and it's tasty, may daughter loves it, and now i wanna try again
Lalaine Manalo says
Glad your daughter loved it, Marlou.
Maria Gabor says
Super yummmmmy...
Lalaine Manalo says
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Kristine says
I made this today, and they were so yummy! my kids love it! Thank you for sharing ๐
As we donโt have Velveeta here in Ph, i used Cheezee. cross of quick melt and Eden. sarap!
Lalaine says
Thanks for the feedback, Kristine. These cupcakes were my favorite growing up so I am glad the kiddos loved them. ๐
Let says
Hello. Is the the flour measurement is 1cup and 3/4 cup?
Thank u
Lalaine says
Yes, it is ๐
Let says
Hello. Is the the flour measurement is 1cuo and 3/4 cup?
Thank u
Juhilane Mantos says
Hi, what kind of flour should I use to make this yummy cheese cupcake...Thank your answer =)
Lalaine says
It's all-purpose flour ๐
Galatheya says
Hello! Is it okay if I just omit the cheese? I wanted to start with just a regular cupcake.
Lalaine Manalo says
Yes, you can omit the cheese ๐
Yam says
Hi Ms Lalaine, thank you for the recipe.. Nakakamiss kasi ito.. And also just found your page and now I'm subbing.. Ask ko Lang po if meron din kayong recipe ng pineapple pie Yung kagaya sa bakery din.. Thanks and more power!
Yam
Lalaine Manalo says
Wala pa pero I'll be working on one soon ๐
Khristine says
Hi Lalaine thank you Po SA mga nakakaguton na recipes nyo.Ask ko Po Sana Kung pwede ako mag add Ng cream cheese? Maraming salamat Po.God Bless
Lalaine Manalo says
Hindi ko pa na-try personally but sounds delicious ๐