Cheese Cupcakes
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.
Servings: 18 Servings
Calories: 213kcal
Ingredients
- 1 ¾ cups flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- ½ 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 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 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.