Cheese Cupcakes

4.39 from 126 votes

Moist and buttery cheese cupcakes are sure to be a family favorite. Delicious for breakfast with coffee or tea as well as as a snack on the go.

Prep Time15

Cook Time25

Total Time40

Course: Baked Goods

Cuisine: Filipino

Servings: Servings

Calories: 213kcal

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 ½ of sweetened condensed milk in between (⅓ flour mixture, ½ condensed milk, ⅓ flour mixture, ½ condensed milk and ⅓ 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 ¾ 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.

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.