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 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 fold in to combine.
- Using a scoop, 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.
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 1/2 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.
Looking for more baked recipes? Try these mini coconut macaroons that are easy to make and so fun to eat or these calamansi crumb muffins loaded with citrus taste! Satisfy your sweet cravings with chocolate cupcakes with mocha buttercream frosting!
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 Information
“This 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.”
Jhan says
Hi Ms. Lalaine just wanna ask what flour did you use for this recipe? Planning to try doing this tomorrow. Thank you💕
Lalaine Manalo says
It’s all-purpose flour 🙂
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 😊..kaya thank u po marami 😘.
Lalaine Manalo says
Thank you so much! You made my day 🙂
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 Squares™ 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 🙂
Ericka says
Very nice recipe Ms Lalaine. Na try ko na po. 😊 Thank you for sharing it.
Lalaine Manalo says
Thank you for the 5-stars 🙂
Bella says
I love it
Lalaine Manalo says
🙂
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 🙂
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
🙂
Kristine says
I 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
Thanks for the feedback, Kristine. These cupcakes were my favorite growing up so I am glad the kiddos loved them. 🙂
Let says
Hello. Is the the flour measurement is 1cup and 3/4 cup?
Thank u
Lalaine says
Yes, it is 🙂
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 🙂
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 🙂
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 🙂
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 🙂