Cheese Cupcakes with a moist and fluffy 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 was looking forward to having cheese cupcakes from Cindy’s Bakery again after many years. These cupcakes were all the craze when I was in high school and were my favorite snack to bring for school recess, so I was pretty disappointed to find out they’ve been taken off the menu quite 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 cheese cupcakes today and they were amazing!
They were moist and fluffy with a delicious crown of cheese, I easily polished off
two three as soon as they got out of the oven. Every bite sure brought back many delicious childhood memories.
Tips on How to Make Cheese Cupcakes
- I use Velveeta to add to the batter but Eden or any processed cheese would work as well. These type of cheeses are sometimes too soft and hard to shred. You can pop the block of cheese in the freezer for 2 to 3 minutes just to firm up a little.
- 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.
- The cupcakes will keep moist at room temperature in an airtight container for up to a week.
More Snack Recipes
- Cheese Pineapple Sandwich Spread-I love, love this generously slathered between whole wheat bread slices or over buttery Ritz crackers
- Maruya-these yummy treats are a delicious way to sneak in some fruits into their mid-morning snack
- 1 3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup quick-melt cheese, shredded
- 1/2 cup cheddar cheese, shredded
- Line muffin pan with cupcake liners.
- 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 1/2 of sweetened condensed milk in between (1/3 flour mixture, 1/2 condensed milk, 1/3 flour mixture, 1/2 condensed milk and 1/3 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 3/4 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.