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 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 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
Cheese Cupcakes
Ingredients
- 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 cup cheddar cheese, shredded
Instructions
- 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.
Video
Nutrition
Maria Gabor says
April 7, 2019 at 8:19 pmSuper yummmmmy…
Lalaine Manalo says
April 9, 2019 at 10:14 am🙂
Kristine says
April 5, 2019 at 2:36 amI made this today, and they were so yummy! my kids love it! Thank you for sharing 🙂
As we don’t have Velveeta here in Ph, i used Cheezee. cross of quick melt and Eden. sarap!
Lalaine says
April 5, 2019 at 2:35 pmThanks for the feedback, Kristine. These cupcakes were my favorite growing up so I am glad the kiddos loved them. 🙂
Let says
March 31, 2019 at 5:05 pmHello. Is the the flour measurement is 1cup and 3/4 cup?
Thank u
Lalaine says
March 31, 2019 at 9:45 pmYes, it is 🙂
Let says
March 31, 2019 at 5:05 pmHello. Is the the flour measurement is 1cuo and 3/4 cup?
Thank u
Juhilane Mantos says
March 30, 2019 at 7:29 pmHi, what kind of flour should I use to make this yummy cheese cupcake…Thank your answer =)
Lalaine says
March 31, 2019 at 6:46 amIt’s all-purpose flour 🙂
Molly says
December 3, 2018 at 3:37 pmHi Lalainie,
Your recipe is awesome. The first time I made it, turned out really good. The 2nd time, following exactly how I did it the first, turned out a bit dry. What do you think is the issue? Thanks.
Lalaine says
February 10, 2019 at 8:31 pmI am not sure why they were a bit dry the second time. Were they overbaked maybe?
Reese says
November 28, 2018 at 6:14 pmHi! ms lalaine.eto ang pinaka favorite ng family and friends ko na binibake ko.second is the calamansi muffins. Sobrang yummy and di nakakasawa pareho.and last christmas nag try kami magbenta neto.and sa mga nabenta namin eto ang pinakabest seller.thank you so much for your sharing your recipe. 🙂
Lalaine says
November 29, 2018 at 10:08 amHello Reese,
Thank you for your feedback. I am glad nakakutulong ang mga recipes at nagugustuhan nang family and buyers 🙂
Melissa says
November 21, 2018 at 5:34 pmHello!
Can i omit the white sugar in this recipe?
Lalaine says
February 10, 2019 at 7:50 pmHello Melissa,
Unfortunately, I wouldn’t recommend omitting the sugar as not only adds the sweet taste, it also helps keep the cupcakes moist and tender.
Ronel Wambangco Galvez says
October 7, 2018 at 2:52 amHello, I tried this recipe last night and it was just perfect. It is moist, the saltiness of the cheese and the sweetness of the condensed milk just marries together perfectly. Thank you for posting this recipe.
Lalaine says
October 11, 2018 at 12:54 amThanks for the feedback, Ronel. I am glad you enjoyed the recipe.
Zaryl Joaquin says
October 29, 2018 at 10:17 pmhello po. last time i made this one i used eden cheese and its awesome. lately lang po bawal na ang eden cheese dito sa ca. ano po maganda substitute na cheese?thank you po
Lalaine says
February 10, 2019 at 7:51 pmYou can use other processed cheese 🙂
Ma. Cristine Afable says
September 17, 2018 at 11:47 pmHi! I will try this recipe.fav ko ang cheese cupcakes eh. Can i use oven toaster for this.? How many cupcakes po sa isang timpla.? And sa middle o bottom part po ba ng oven ilalagay?
Lalaine says
February 10, 2019 at 8:40 pmI suppose an oven toaster will be ok to use if there is a way to adjust the temperature. The recipe makes about 18 cupcakes and bake on the middle rack. 🙂
EILEEN says
May 10, 2018 at 8:03 pmHI, Lalaine!
Can use an electric hand mixer for this recipe?
Thanks.
Lalaine says
May 10, 2018 at 8:19 pmHi Eileen,
Yes, you can. I use an electric hand mixer, too. 🙂
MJ Lawson says
April 26, 2018 at 11:37 pmCan you use cream cheese instead of quick melt cheese?
Vee says
March 16, 2018 at 5:24 pmCan I use eden cheese instead of quickmelt?
Lalaine says
March 18, 2018 at 11:08 amYes, you can 🙂
Winnie says
March 30, 2018 at 10:14 amI made these cupcakes twice already and my family liked it. The only comment is that my cupcakes were not moist but kinda hard. Bakit kaya? How do I make it moist? Sinunod ko naman ang recipe.
Lalaine says
February 10, 2019 at 8:57 pmHi Winnie,
I am guessing maybe they were overbaked? I suggest using an oven thermometer the next time as some ovens are not calibrated and temperature is not accurate.
Kathlyn says
March 16, 2018 at 11:29 amHi ms.lalaine! i tried cooking this but the top of my cupcake was not as brown as yours. Leaving it more in the oven might burn it na so i took them out once luto na yung gitna and medyo nagbbrown na yung sides. The cheese i used was also finely grated.
How do i make my topping similar to yours?
Lalaine says
February 10, 2019 at 9:00 pmHello Kathlyn,
I am sorry to hear that. Did you use cheddar cheese for the topping? The one I had was deep yellow and it browned nicely.
Patricia Dela Cerna says
November 6, 2017 at 11:35 amHello! Ano pong weight nung cupcake nung naluto na? Thank you po.
Lalaine says
February 10, 2019 at 8:52 pmI would say about 30 gms. 🙂
Alexis says
October 27, 2017 at 3:20 amCan the amount of condensed milk be reduced? I like sweet goods, but 14 ounces sounds like a lot.
Lalaine says
February 10, 2019 at 8:48 pmHello Alexis,
Yes, 1 can of condensed milk sounds a lot but the recipe makes about 18 cupcakes so that would be less than an ounce per serving. 🙂
Suzanne says
September 14, 2017 at 2:37 amMade my second batch of these today. My family likes how soft, creamy and cheesy these are. In my first batch, I noticed that some cupcakes had sunken middle when I placed too much cheese toppings. For this batch, I made them into small ones since my young son only eats the crunchy tops of the big cupcakes. They’re superb as well! Thanks, Lalaine for sharing and inspiring me to try baking. God bless you!
Lalaine says
September 15, 2017 at 8:37 pmThank you, Suzanne, for the feedback! I am glad the family likes the cupcakes. These are a favorite in my house as well, love them with coffee in the morning 🙂
Maureen says
October 22, 2017 at 5:55 pmHi Lalaine,
I lost my passion cooking or baking before but now that I’m on my mat leave, I THANK YOU for your recipes. My family is really happy everytime I cook something from your menus 😍😍😍
Cheese cupcakes didn’t last for a day.
God Bless you more.
Lalaine says
February 10, 2019 at 8:49 pmAww, thank you so much, Maureen. I am glad you find the recipes helpful. God bless you!
Nida says
July 17, 2017 at 1:00 amCan we replace butter with cooking oil if butter is not available?
Lalaine says
July 17, 2017 at 2:13 amHello Nida,
I’ve never tried this with cooking oil so I can’t guarantee results. You might find this article helpful http://www.myrecipes.com/how-to/cooking-questions/substitute-oil-butter-margarine
jhanyz says
June 4, 2017 at 10:22 pmHi!! I come accross ur recipe and it was my first time baking.. Happy to tell u that it was successful and indeed yummy.. Thanks for your recipe.. Pls post more easy to bake goodies..
Lalaine says
February 10, 2019 at 8:45 pmThanks for the feedback, Jhanyz! I am glad you enjoyed the cupcakes 🙂
Vhie says
March 20, 2017 at 12:13 amHello Ms. Lalaine, ginaya ko po recipe nyo first time ko po mag bake ng cheesecupcakes. Ang sarap po, nag crave po kasi asawa ko last night ng cheesecake, pinapagawa niya ko then i searched for the recipe tapos nakita ko po yung recipe mo.
Thanks po for sharing this. Godbless
Lalaine says
February 10, 2019 at 8:46 pmYou’re welcome. I am glad you and hubby enjoyed them. 🙂
Mm says
September 19, 2016 at 11:54 pmIs that one and 3/4 cups for flour? Or just one to 3/4 cups? Thank you!
Lalaine says
September 20, 2016 at 11:06 pm1 and 3/4 cup 🙂
Angel says
September 15, 2016 at 6:35 amHi! I baked cheese cupcakes following your recipe. It turned out like a muffin and the taste is very sweet, it is not dense and has many holes inside. I followed exactly the measurements and procedure of baking but it did not turned as i expect. I am expecting like a lemon square cheese cup cake. Please advise. Thanks.
Imee says
August 22, 2016 at 10:57 pmHi, for the flour – do you measure first then sift OR sift first then measure? Thanks.
Lalaine says
August 24, 2016 at 11:48 pmI measure then sift 🙂
arlyn azarcon says
August 14, 2016 at 7:18 pmhello i tried your recipe yesterday and it turn out so yummy cup cakes.to think that I am a firs timer:) thank you for sharing your recipe. can i ask any you chocolate brownies recipe?
Lalaine says
August 15, 2016 at 2:53 pmI am glad you enjoyed the cupcakes 🙂 Here is a simple recipe I have for brownies http://www.onionringsandthings.com/2014/05/one-bowl-brownies/
Happy baking!
may says
April 16, 2016 at 2:49 pmmade these today (again). they’re so good. everyone in the house loves it. although hindi sya masyadong dense or siksik na medyo makunat, masarap sya. winner!
salamat ulit madam. hwag mapagod sa pag upload hehe.
meron ka bang youtube videos?
ur neighbor,
may
Lalaine says
April 19, 2016 at 10:42 pmThank you so much, May. No Youtube videos yet. Maybe soon 🙂
I hope we can meet up soon since we live so close to each other.
Joanna says
February 29, 2016 at 10:53 pmHi Ms Lalaine, I’ve have tried your cheese cupcake recipe so many times and just this year I started to be health conscious and counting all the calories to my food intake. Can you help me find out what is the calorie per cupcake in this recipe? Thanks and more power to you! 😀
liezl says
February 8, 2016 at 11:42 pmfor the butter melted, room temp or softened??
Lalaine says
February 9, 2016 at 12:36 amSoftened 🙂 Thanks, I corrected the recipe.
quandra says
February 2, 2016 at 12:02 amhi po ask ko lang kung ano po ang temperature ng butter used sa recipe?
room temp? melted? softened? chilled?
thanks
herly says
January 12, 2016 at 6:49 amHi ma’am I’ve tried your cheese cup cake.. Sadya po bang parang mamon ang tinapay nya? Ineexpect kopo kasi yung parang maligat.. I just want to know po kung tama yung ginawa ko.. ang gamit kopo kasi ay convection oven, sa mga cakes po ba dapat po bang gumagana yung upper and lower wire or yung itaas lang. Baguhan palang po ako sa baking.
And I just want to share po na napasobra lagay ng cheese ko sa ibabaw. Ayun po nognog ng kaunti ang cheese cupcakes ko.
Thanks maam for sharing the recipe..
Rosanna Diaz says
December 29, 2015 at 5:00 amHi Laine,
Thank you for this wonderful recipe. My mom and son loves the cheese cupcakes. I mean, every other day I bake new batches. Ganun sila kaadik. The cupcake itself is not so fine like the Lemon Square cheesecake. However, I a thinking it’s because of the flour I bought. Even my brownies are not that fine with it. Lesson learned, stick to the good brands.
Please post more bake goods when you cake. Dito ako lagi nagchecheck ng recipe.
Wishing you more blessings and good health this coming New Year. Happy Holidays.
Lalaine says
January 6, 2016 at 12:50 amSalamat, Rosanna. I am working on a few baked goods, stay tuned 🙂 A blessed New year to you and your family!
regina says
December 12, 2015 at 3:01 amis it 1 and 3/4 cups of flour po ba or 1 to 3/4? Thanks
Lalaine says
December 13, 2015 at 10:59 pmHello Regina
It’s 1 and 3/4 cup 🙂
Sarah says
November 24, 2015 at 11:26 pmHello. I will be.trying your recipe tonight but the problem.is we don’t have cheddar cheese available in our province. Is it okay to use the original eden cheese? Thank you
Lalaine says
November 24, 2015 at 11:38 pmYes, Eden cheese is fine 🙂
Sarah says
November 25, 2015 at 5:02 amThank you for your reply. I just tried the recipe, i used the eden cheese, the outcome was great. Its very soft and yummy. I will double the ingredients next time i bake.
Hunny says
November 19, 2015 at 11:40 pmWhag is thw temperature of the used in this recipe?
Lalaine says
November 20, 2015 at 11:57 pmHi Hunny
It’s 350 F in the oven for about 20 to 25 minutes 🙂
Debbie says
November 18, 2015 at 7:16 pmIt’s way too sweet. The condensed milk overpowers the taste. So I reduced the condensed milk to 1/2 can only and added an extra 1/2 cup cheese.
Julia says
October 9, 2015 at 2:15 amHello, I was looking for some recipe same with the ‘Lemon Square Cheesecake’ and saw this. I would like to ask if I use cake flour, would there be any adjustment in its measure? Hope for your response 🙂
Lalaine says
October 9, 2015 at 2:51 amHi Julia
I’ve never tried cake flour in this cupcake recipe so I can’t really give you very accurate measurements. As I understand, cake flour has lower protein content than the all purpose flour I used which might cause change in the consistency (softer) of the cupcakes. Here is link you might find helpful in the subsitution http://simmerandboil.cookinglight.com/2015/06/09/all-purpose-flour-vs-cake-flour-whats-the-difference/. Hope this helps
Julia says
October 9, 2015 at 6:49 amThanks 🙂 ! If I’ll bake it successfully I’ll let you know po 🙂 and if it happen, I’ll try using cream cheese next 🙂 I’m a beginner po and because of being a newbie I always ask a lot of questions 🙂
Myra says
June 8, 2019 at 1:33 pmHi😊 What kind of butter. Salted or Unsalted?. Or what kind of butter you used for this one
Lalaine Manalo says
June 12, 2019 at 7:18 amI use unsalted butter 🙂
Tin says
September 22, 2015 at 9:03 amHi kabalen!Ask ko.lang if the butter is softened,room temp or melted in your recipe?thanks so.much!?
Ketchup Girl says
September 8, 2015 at 5:06 amHi Lalaine!
I tried your Cheese Cupcake recipe and it’s freaking amazing! The cheese cupcakes turned out so delicious. The sweet-salty combination of flavors made it so hard to stop eating. 😀
However, my cupcakes didn’t have that golden-brown, dried-up molten cheese look. I thought I already put a lot of cheese on top but I guess I didn’t. Next time, I will put more. But I’m also wondering if the size of cupcakes matter? Are you using the 2oz paper cup or 3oz? I used the 3oz for mine and I yielded 14 fat cupcakes.
Hope to hear from you soon! This recipe rocks!!!
Jane says
August 31, 2015 at 1:08 pmHi! This cupcake looks so good! I use to eat this a lot as well growing up. I’m thankful you posted this recipe. I’m also here in the states now and would like to know what brand of cheese do you use for both cheddar and quick melt cheese? Thank you!
Lalaine says
August 31, 2015 at 11:53 pmHi Jane
I used Velveeta and KRAFT shredded cheddar cheese 🙂
Jane says
September 1, 2015 at 5:12 pmThanks so much! 🙂
Lalaine says
September 4, 2015 at 10:43 amYou’re welcome 🙂
Cookaye says
August 16, 2015 at 12:20 amHi! I tried this today and it was yummy! Although I didn’t know at which point should I mix the egg/sugar/butter mixture. I put it alternating with the flour, condensed milk then egg/sugar/butter mixture. Is that right?
Thanks!
Lalaine says
August 18, 2015 at 11:12 amHello Cooksye
You add the flour and the condensed milk TO the egg/butter/sugar mixture, alternating them. First add flour, then condensed milk, flour, condensed milk and then flour. You are adding these to the egg/butter/sugar mixture.
Hope this helps:)
Rose says
August 10, 2015 at 2:26 amHi Lalaine. Loved your recipe. Couple of questions. How can i make my cupcakes rise like yours? Also, mine were greasy. What do you think might be the problem? Thanks!
Lalaine says
August 10, 2015 at 6:35 pmHello Rose
I am not sure what could be causing the grease. Do you think it’s the kind of cheese? If they are too greasy, it might be the reason they’re coming out flat.
Lalaine says
August 10, 2015 at 6:40 pmDo you mind emailing me the ingredients you used. I’d like to try troubleshooting it with you.
Rose says
August 10, 2015 at 7:10 pmI used the Eden brand melt sarap kind. Whats your email ad? Thank you so much.
Lalaine says
August 10, 2015 at 8:19 pm[email protected]
Mae says
August 9, 2015 at 1:44 amHi….your cupcake is really good!!! Just a question… do i need to refrigerate it after baking??? Or can i store it just at the box? Say 1 or 2 days??
Lalaine says
August 9, 2015 at 9:34 amIf it’s just a day or two, I usually just leave them out but longer than that, I keep them in the fridge. When I want to snack, I just zap a piece or two in the microwave for a few seconds to freshen them up.
Mae says
August 9, 2015 at 10:22 pmThanks for the immediate reponse!.. how about butter, do you use real butter? is magnolia butterfresh good?
Mae says
August 9, 2015 at 10:26 pmim sorry it’s magnolia butter-licious not butterfresh.
Lalaine says
August 10, 2015 at 6:38 pmHi Mae
I apologize, I am not familiar with Magnolia Butterlicious. I dont think I’ve seen it in U.S. markets. Is it butter flavored margarine? I use real butter for this recipe and in most of my baking.
Janis says
July 29, 2015 at 12:44 amHi Lalaine thank you for sharing this recipe! I’m going to try baking this soon but I just want to know how the flour is measured? Do you sift first then measure or measure first then sift? Thanks again and more power!
Jona says
June 23, 2015 at 1:09 amHi Ms. Lalaine! Thank you for this recipe. I tried it last Saturday and the cupcakes turned out so yummy. I had only a small can of condensed milk (300ml) so I added a half cup fresh milk. More power!
Lalaine says
June 24, 2015 at 10:48 pmHello Jona
I am glad you enjoyed the cupcakes. Thanks for the feedback 🙂
Kris says
April 13, 2015 at 9:13 amWOW this recipe is amazing! i baked this last night and there’s nothing left for the morning!
Lalaine says
April 13, 2015 at 1:14 pmAren’t they amazing? I can eat half a dozen of these cheese cupcakes in one sitting! With morning coffee, with afternoon Diet Coke, yum, yum 🙂
michaela says
February 27, 2015 at 10:09 pmHi Ms. Lalaine I want to try your recipe because cheese cupcake is one of
my favorite, can i ask if the 2 eggs (yoks & white), god bless
michaela says
February 25, 2015 at 5:54 pmHi Ms Lalaine looks yummy favorite ko bsta may cheese, try ko gawin this sunday, ask ko lng po anong size ng moulder nyo kc beginner p lng po me na mg bake
Lalaine says
February 25, 2015 at 8:19 pmI used the the regular-sized muffin pan, I think the cavity is about 1/4 cup size. Happy baking!
christine says
March 22, 2015 at 3:03 amHi ms. Lalaine can i put cream cheese spread instead of the quick melt? Thanks. Will try this recipe soon.
Lynnette says
February 21, 2015 at 5:55 pmHi, Miss Lalaine. Tagasaan po kayo sa Pilipinas?
Lalaine says
February 25, 2015 at 8:32 pmHi Lynette
I am from Tarlac, Kapampangan 🙂
jary says
February 15, 2015 at 5:08 pmHi Ms. Lalaine,
I tried this! and they were lovely! Heavenly! Thank you for sharing this recipe! 🙂
Lalaine says
February 16, 2015 at 12:24 amThanks for the feedback, Jary. I am glad you enjoyed them 🙂
Marianne says
February 8, 2015 at 4:22 pmhi lalaine,
Thanks for the recipe. I would like to try this, however Please specify in ur recipe which flour u r using, either all purpose, cake, wheat, etc. it wl really help. Thanks
Lalaine says
February 9, 2015 at 7:56 amHi Marianne
I used all-purpose flour 🙂
Via says
February 7, 2015 at 5:03 amHi Ms. Lalaine, we tried baking this today. It tastes really good, so soft, and fluffy. (We love it). However, while baking it the batter keeps on flowing.
Via Fajardo says
February 5, 2015 at 1:25 amHi Ms. Lalaine,
thanks for sharing this recipe 🙂
Lalaine says
February 5, 2015 at 6:31 pmYou’re welcome, Via 🙂
Beverly says
February 1, 2015 at 1:04 pmI tried last night… It taste good pero talaga bang matigas ito.hindi po sya fluffy. Wat i did wrong…
Lalaine says
February 3, 2015 at 8:51 amHi Beverly
I am sorry, it is hard for me to know what went wrong without knowing the steps you took. Just make sure next time to beat the butter, sugar and eggs well. Alternate adding flour mixture and milk to the egg mixture. Flour, milk, flour, milk and flour and beat well after each addition. Hope this helps.
Carmz says
February 18, 2016 at 1:07 pmI tried it, i was very good. Lasang lemon square cupcakes saka, sabi ni hubby masarap daw yung gawa kong muffins. Hahaha yung texture nya kasi parang muffin hindi soft. As is para din syang lemon square na siksik.
Dona says
January 26, 2015 at 8:47 pmMaraming salamat po sa recipe… Super like it! God bless po!
Lalaine says
January 30, 2015 at 12:03 amSalamat rin, Dona, for your feedback. I am glad you like the cupcakes 🙂
Kelly says
January 15, 2015 at 9:41 pmMs. Lalaine, pwede po ba na cheddar cheese din ang gamitin sa batter instead of quickmelt then i-double ang amount(1cup- instead of 1/2). Hindi ba maapektuhan ang end product, making it too dense or soft?
Salamat.
Lalaine says
January 20, 2015 at 12:38 pmHi Kelly
Hindi ko pa nasubukan itong cheese cupcakes na cheddar lang ang gamit. I think it will work, although yung quickmelt kasi, creamy pag natunaw. Please let me know how it turns out.
Rose Cruz says
February 9, 2015 at 11:50 pmI tried it with cheddar cheese lang and it was good! Sarap din!
Lalaine says
February 11, 2015 at 9:54 pmThank you for the feedback, Rose. 🙂
ana says
January 15, 2015 at 1:18 pmJust like u this was a lovely memory from my high school days…it tasted good and it was the cheapest snack from the canteen. thanks
Lalaine says
January 20, 2015 at 12:41 pmYes, our school canteen always sold these cheese cupcakes as well. I always one (or two) for recess with a bottle of Coke. Simple comfort food.
adi says
November 26, 2014 at 4:12 amCan i use all purpose flour?
Lalaine says
November 26, 2014 at 8:44 amHi Adi
Yes, all purpose flour is perfect for making these cupcakes 🙂
Princes says
November 24, 2014 at 10:50 amThank you for sharing this recipe. My husband , my son and my parents loved it. Actually, my son asked me again to bake it for school. They’re absolutely crazy about this cheesecake recipe. You’re the best Lalaine!
Lalaine says
November 26, 2014 at 8:46 amYay! I am glad your family loved them. Thanks, Princes, for sharing your baking experience and for rating the recipe 🙂
Donna Lavadia says
November 8, 2014 at 2:53 amThe taste was fantastic but I didn’t achieve the fluffy part 🙂 What did I do wrong? 🙂 Thanks for sharing the recipe!
Vim says
November 7, 2014 at 6:06 amHi Lalaine, can i put frosting on this cupcake? If so, what type of frosting? Thank you!
Lalaine says
November 7, 2014 at 7:33 amIf you want to add frosting, I would recommend skipping the cheese on top. Cream cheese frosting would be great for this 🙂
Jane says
October 9, 2014 at 1:47 pmHi Lalaine!
I saw your recipe today and I said to myself, ” I will try baking this cheese cupcakes.” It’s snowing outside and this would be the best idea to make a snack in the afternoon. It turned out perfect and looked delicious after baking. I used the Cracker Barrel marble cheese and bake it for 30″. I just loved the golden color on top of the cake. Since I took it out from the oven, I took a picture right away and shared it to my friends. This is my first cheese cupcake and I feel very excited! Thanks for the wonderful recipe..More power!
sunshine scarella says
October 5, 2014 at 5:18 amhi lalaine, thank you for sharing your recipe. I tried baking this today and the taste was so delish! 🙂
Joseph C. says
September 27, 2014 at 11:42 pmThis is my first ever baking session and I followed this recipe as it is except the condensed milk where I use just half a can. I got very excellent result exactly as per the picture and the taste is to my liking (not too sweet).
My daughter who is not fond of cheese like it too ! Thank you Lalaine for the excellent recipe. I hope you can publish more nice baking recipes for a novice home baker/ hobbiest like me !
Sleepless @Bangkok
Lalaine says
September 28, 2014 at 10:08 amThanks, Joseph. I am glad you enjoyed the cheese cupcakes. More baking projects to come 🙂
liz borres says
September 19, 2014 at 11:11 pmCan I use cheez whiz instead of quick melt? I don’t have access to Velveeta’s quick melt.
Lalaine says
September 20, 2014 at 10:12 amHi Liz
I’ve never tried cheez wiz so I am not sure if it would work. It’s consistency is different from Velveeta and might alter the resulting product. I think you’ll be better off just eliminating the quick melt and just add more cheddar cheese.
jann says
September 11, 2014 at 6:05 pmHi Lalaine! I’ve tried this cheese cupcake and it was a blast! This is the first time I’ve tried to bake i’m more of into cooking different dishes…my son told me that i should do some baking for them because they love cookies and cupcakes (kids thing, as usual they like sweets!) so i look for some recipe here in the net and found your recipe for cheese cupcake, which i personally prefer also because i like cheesecake and everybody in the family loves it, as well as the neighbor and my son’s classmate 🙂 my son said i did well in baking turned out i baked for 2 consecutive day because he want it for his baon/snack in school. THANK YOU SO MUCH! Your recipe gives me more confidence that i should continue what i started in baking….God bless you for sharing this!
Lalaine says
September 12, 2014 at 2:44 pmThanks, Jann, for the feedback. I am glad to be a part of your kitchen adventures. Like your boy, cheese cupcakes were my favorite baon for recess, too. Happy baking! 🙂
Joey says
September 1, 2014 at 10:52 pmDear Lalaine,
Just wondering, i’ve tried this recipe last night. The tast was really good but the cupcake did not really raise well like what you have in the picture? What kind of baking powder did you use? Does it have to be a “double acting” king of baking powder? Also, do I need to use a hand mixer to beat all ingredients or i can do it manually? My husband loved it though i am really not impressed with the outcome. i wanted it to look exactly in the same photo above. Hope you could help me..Thanks
Lalaine says
September 1, 2014 at 11:24 pmHi Joey
Yes, I used double acting baking powder. Single acting can make baked goods fall flat especially if the batter sits out too long before baking or if you over mix it. Could it be the baking powder you used is a expired? A good way to tell is if you drop half a teaspoon or so in hot water, it should fizzle. This is important as it gives the cupcake the “lift” you are looking for. I used a hand mixer to make the batter. I am not sure if doing it by hand will “beat” the ingredients enough. Hope this helps.
Joey says
September 1, 2014 at 11:35 pmThanks a lot Lalaine. I think it has something to do with the baking powder as the one I used is not a double acting kind that is why my cupcake fell flat. It is not expired as I carefully check on all ingredients before use. I will change it next time. Thanks for the tip. The taste though was divine according to my hubby 🙂
Lalaine says
September 1, 2014 at 11:37 pmPlease let me know how it works out next time. 🙂
Sylvia Vargas says
August 26, 2014 at 12:32 amHi Lalaine,
I always see quick-melting cheese on some Filipino baking recipes, and I have no idea what to get. Do you have any suggestion? I live in Southern California. Thank you very much.
Lalaine says
August 26, 2014 at 10:51 amHi Slyvia
I use Velveeta. Eden cheese from the Philippines are available at Seafood City supermarkets but are so expensive.
Acel says
August 14, 2014 at 8:11 amHi Lalaine,
About the butter, is it softened or melted? I love baking and i beleive softened or melted butter make a difference.
Lalaine says
August 14, 2014 at 9:09 amHi Acel
Softened 🙂
Acel says
August 14, 2014 at 10:11 amThanks Lalaine for your quick reply. I will be doing this tonight and i can feel that it will be a blockbuster hit! Oooppss..quick question..do i need to pre-heat the oven?
Lalaine says
August 14, 2014 at 10:07 pmYes, the oven is pre-heated to 350 F.
Elenor says
February 17, 2017 at 6:13 pmThanks, I was supposed to ask the same question
edelweiza says
August 3, 2014 at 11:08 pmHi Lalaine, you know what, I baked this yesterday and it was a hit with my family! I didn’t put quick melt cheese, though, just grated cheese in the batter and cheese slices as toppings. The top of the cupcakes was golden brown and the cheese slices were toasted just like in your photo, super yummy! 🙂
Lalaine says
August 14, 2014 at 10:11 pmI am glad you liked them 🙂
joyce says
July 31, 2014 at 11:24 amHi Lalaine,
Just to confirm, the recipe calls for 1 and 3/4 cups flour?
Thanks!
Lalaine says
July 31, 2014 at 1:41 pmHi Joyce
Yes, 1 and 3/4 cups flour 🙂
joyce says
July 31, 2014 at 3:50 pmThanks! Looking to making them soon!
Gina says
July 26, 2014 at 8:42 pmHi ms lalaine. The first time i made dis, i got burned tops. D 2nd time, i got sunken center(coz i added more toppings, hehe), but crispy tops. I’ll try and try till mine will have nice domed tops, like yours. I used 1 &1/2 cup eden cheddar cheese on my 2nd try and it still turned out delicious! Quite dense but moist and soft even after a day. My family loved it, specially my dad, who’s very maselan with foods. Thank u for such a delicious recipe. This is better than Lemon square’s cheesecake, i swear! Gotta try the macaroons next.
Kathy says
July 24, 2014 at 10:28 amhi, what particular brand of cheddar cheese did you use for this recipe? thanks
Lalaine says
July 24, 2014 at 1:21 pmHi kathy
I used Kraft but any brand will do.
Kathy says
July 25, 2014 at 2:03 pmhi i made these today, i must say, it’s really good… but i wonder why i didn’t get that golden top finish, the cheddar cheese just melt on top but didn’t brown… i completed the 25 minutes baking time but nothing happen on the top… the cheese just melt… anyway… the taste is really good, im just curious what happened on the top.. since golden top looks better in photos than just melted cheese 😉 hihi
Lalaine says
July 26, 2014 at 10:51 pmHello Kathy
You might want to transfer them to the highest oven rack during the last few minutes to help with the browning. Hope this helps 🙂
julie says
July 23, 2014 at 6:06 pmHi Lalaine,thanks for all your delicious recipes.I’m from Paniqui Tarlac and cheese cupcake is my favorite.Thanks for having it in your recipe.I love all your recipe.Cindy’s was favorite place when i’m in the PI.How do i join the giveaways?
Lalaine says
July 23, 2014 at 10:55 pmHello Julie
Kumusta, Kabalen?
I do giveaways once a month and the June one just concluded a few days ago. I will be posting one in a few days. Stay tune 🙂
Jay says
July 22, 2014 at 1:07 amhi, how to make it not to stick with the paper liner?
Lalaine says
July 23, 2014 at 10:56 pmHello Jay
You can try spraying the inside of liners with nonstick cooking spray. 🙂
Claire says
July 16, 2014 at 10:43 pmI just want to thank you for sharing this recipe. I’ve tried your macaroons and cheese cupcakes, and they are both super yummy! Just like the ones from the philippines.
Lalaine says
July 16, 2014 at 11:50 pmHello Claire
Aren’t they delicious? The coconut macaroons are my favorite and I can’t believe how easy they are to make. Thank you for your lovely comment. 🙂
shao says
July 12, 2014 at 5:09 pmhello! thank you for this wonderful recipe. i tried it yesterday and family loved it. pinaulit pa ako magbake kasi nabitin sila. thank you for sharing for sharing this. this is exactly what i’ve bee searching for 🙂
Lalaine says
July 12, 2014 at 6:08 pmIt’s always nice to keep the family happy 🙂
Mother O says
July 6, 2014 at 8:43 amSuper yummy pinoy cheese cupcakes! Exactly what i was looking for.. Thanks for sharing the recipe.
Lalaine says
July 11, 2014 at 7:48 amYou’re welcome 🙂
juanito says
July 5, 2014 at 4:32 amHi! Laaine thank u for this good recipe of cheese cupcakes .. i cant find melt cheeze i use the craft cream cheeze ..and the taste is really good .. thanks more power for u and godbless u…good for Ramadan…
Lalaine says
July 5, 2014 at 9:09 pmI’ve never used cream cheese but sounds delicious 🙂
Thanks, Juanito
Ann Payumo says
June 29, 2014 at 9:57 pmHi Lalaine! Can I use cake flour for this recipe? Thanks
Lalaine says
July 12, 2014 at 6:06 pmHi Ann
I am sorry but I’ve never tried cake flour in this recipe so I can’t really guarantee results. Cake flour has a bit of cornstarch so the cupcake might come out a little softer in texture. If you do try it, please let me know how it turned out.
Janine Sape says
June 16, 2014 at 6:43 amTnx for this very yummy recipe…
Lalaine says
June 18, 2014 at 2:10 amYou’re very welcome, Janine. I am glad you liked it 🙂
Benj says
June 12, 2014 at 9:28 pmThis Pinoy cheese cupcake recipe was SPOT ON. I just finished baking it and I couldn’t stop eating. I planned to give this as a house warming present for a friend (she misses these cheese cupcakes from back home) and I ended baking another batch after there was a measly few that was left. I was so glad the ingredients were typically found in my pantry. Thanks for sharing the recipe.
Lalaine says
June 18, 2014 at 2:11 amNever hurts to have a few of these cupcakes lying around 🙂
Cherry says
June 10, 2014 at 7:33 pmHi, have tried ur recipe and it was a big success, masarap, matamis pero talaga bang parang siksik sya? 🙂
Lalaine says
June 11, 2014 at 9:08 pmHello Cherry
Yes, very dense talaga siya 🙂
Cheryl says
April 14, 2014 at 8:51 pmHi, i love these cheese cupcake and i have been searching for the best recipe online. There is a store in nj selling these and i noticed that the ingredients they used included both butter and margarine, and also had powdered milk. Do you have another recipe maybe with these ingredients incorporated? Thanks and hope to hear from you soon
Lalaine says
April 16, 2014 at 7:32 pmHello Cheryl
I apologize but I am not familiar and do not have a recipe for cheese cupcakes using powdered milk but I’ll certainly be on the lookout for it and will email you, if I find one. Thanks.
Nhez says
March 28, 2014 at 8:16 amHi there, im a big fun of cheese cupcakes since I was a little girl. I have one question regarding your recipe. When do you mix beat butter, sugar and eggs to the mixture? I used to bake back when I was in high school and I haven’t baked in a long time. I wanted to start doing something that can make me relax…. I’ll wait for your respond, I want to try this soon… Thank you….
Lalaine says
March 31, 2014 at 12:09 amHello Nhez
You add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the condensed milk, then another 1/3 of the flour mixture, then the remaining 1/2 of the milk and lastly, the remaining 1/3 of the flour. You need to beat after each addition.
Hope this helps. Enjoy!
Cindysnee says
March 19, 2014 at 7:00 pmHello! These cupcakes looks really nice and i would like to have a try. May I know how big is a cup u used? I mean the exact amount needed for the ingredients. Thanksss;)
Lalaine says
March 19, 2014 at 11:34 pmHi Cindy
1 cup is 8 ounces. These are really good, hope you give them a try 🙂
Cindysnee says
March 21, 2014 at 1:24 amThanks for the info:) After i have tried let u know the results:)
Lalaine says
March 23, 2014 at 12:26 pm🙂
Shirley says
March 4, 2014 at 9:58 pmThanks for this recipe. I have made a minor change- used 1/4 cup of sugar instead but turned out so soft & fluffy. God bless..
Lalaine says
March 5, 2014 at 12:11 amHello Shirley
You’re welcome 🙂
Aileen says
February 4, 2014 at 4:14 amI’ve tried it and it went perfect! Tnx for the recipe! T’was indeed a great help!
Noemi Cayetano says
January 26, 2014 at 10:42 pmI loved cheese cupcakes… i’ll try your recipe this weekend. Thanks for sharing.
Sheryl says
January 21, 2014 at 4:58 amI already tried this recipe and is a big hit to my family and their friends as well.. Very easy to cook and so yummy 🙂
Lalaine says
January 21, 2014 at 10:47 amThank you, Sheryl, for taking the time to leave a feedback. I am glad your family enjoyed the cupcakes.
rihannie says
November 20, 2013 at 4:21 pmHi! I only have mini oven and the maximum temperature is 250F. Can I use this temperature instead? Im a newbie in baking, thanks! Nice site btw 🙂
Lalaine says
November 23, 2013 at 10:46 amHi Rihannie
I am not sure if 250 F for will be ok for these cupcakes. It might affect the density of the cupcakes or worst, undercook them. I might be wrong but I wouldn’t recommend doing them at this low of a temperature. Thank you so much for your kind words. Hope this helps.
elsa laquindanum says
November 24, 2013 at 2:48 amhi rihannie, maybe the temp of ur small oven is 250C not F, becoz mine too is small and its C not F, my one dollar thot
Narcisso Belmonte says
November 2, 2013 at 12:30 amHi, would like to try my hands at baking to impress the sweetheart. What type of flour should I be using for this recipe? Thanks.
Lalaine says
November 2, 2013 at 8:17 amHello Narciso
All-purpose flour 🙂
triza says
October 30, 2013 at 8:01 pmcan i use cream cheese instead of quickmelt?
Lalaine says
October 30, 2013 at 10:23 pmHello Triza
I am sorry but I’ve never used cream cheese for this. Please let me know how it works out.
elsa laquindanum says
October 27, 2013 at 11:01 pmhi, i am diabetic but i love dis recipe, what can be substitute to condensed milk?
Lalaine says
October 27, 2013 at 11:38 pmHi, Elsa
I apologize but I’ve never tried baking this other than with condensed milk. However, I found a recipe online for possible sugar-free replacement to condensed milk :
1/2 cup cold water
1 1/3 cups powdered milk
3/4 cup Splenda granular (or sugar substitute of choice)
Directions:
Stir milk powder into cold water until dissolved.
Microwave 1 minute or until steaming. Stir in sugar.
Cover and chill in the refrigerator.
I cannot guarantee exact results but it’s worth a try. Good luck.
elsa laquindanum says
October 27, 2013 at 11:41 pmtnx a lot, will try it and inform u the result tnx
Lalaine says
October 27, 2013 at 11:44 pmThank you 🙂
elsa laquindanum says
October 28, 2013 at 4:00 amd smell is d same, d texture a little bit different but if ur not meticulous u wouldnt know, d taste d same except it less sweet of course… thank you
Ember says
October 8, 2013 at 4:59 amOMG! After searching and baking a lot of cheese cupcakes, this recipe is absolutely the one I’ve been looking for! Thanks Lalaine!
Lalaine says
October 8, 2013 at 6:53 pmThanks for the feedback 🙂
Dina says
August 29, 2013 at 11:35 ami haven’t heard of quick-melt cheese either. these are different but anything cheesy sounds good!
Lalaine says
August 29, 2013 at 11:37 pmHi Dina,
Velveeta 🙂
Nica Briones says
September 28, 2013 at 4:44 amMe eden cheese din na quickmelt
Lalaine says
September 29, 2013 at 9:16 pmYes, Eden brand will be good for this recipe. Thanks, Nica.
doc says
August 29, 2013 at 4:30 amwhat is “quickmelt cheese”?
Lalaine says
August 29, 2013 at 11:36 pmVelveeta is a quick melt cheese
Maricel says
September 17, 2015 at 9:17 pmThanks for sharing ur good recipes…i work here in KSA and now its my part time to sell this cupcake and its absolutelly a big help for me ?
Thank you god bless!!
Lalaine says
September 18, 2015 at 9:29 pmMaricel, you made my day! It’s so nice to know the cupcakes are bringing you additional income. Good luck with your business 🙂
Maricel says
September 22, 2015 at 9:45 amHi lalaine can i ask u favor…can u share with me a recipe of icing that i can fill in my cupcake thank you!god bless you
Maricel says
October 9, 2015 at 3:42 amGood day!ms.lalaine yes hopefully i can make it ?…i just want to ask if u can give me a nice icing recipe for my cupcake ? i really apreciate it tnx!…god bless you!!!
mitch says
October 4, 2016 at 8:28 pmmiss lalaine, i have tried your recipe and it is very delicious po.. pag nagbenta po ako magkano kaya ang isa nito in Philippine peso po?
Lalaine says
October 5, 2016 at 12:34 amHello Mitch
I am glad you enjoyed the cupcakes. Pasensya na, hindi kasi ako familiar sa prices sa Philippines so I can’t tell you how much to sell them. If you send me yung mga presyo nang mga ingredients, I can cost the recipe out for you.