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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 18 Servings
- 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
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.
Calories: 213kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 149mg | Potassium: 151mg | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 0.6mg | Calcium: 134mg | Iron: 0.8mg