Published: by Nora Reyes · This post may contain affiliate links · 2 Comments
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These Cheese Cupcakes are a special Filipino snack with a unique combination of sweet and savory in every bite. They are so easy to make and might remind you of childhood or quickly turn into a new favorite with their chewy insides and crispy tops.
Jump to:
- Ingredients you'll need
- What are Cheese Cupcakes?
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Explore other Filipino baked desserts
- Other dessert recipes you may like
- 📖 Recipe
- 💬 Comments
Ingredients you'll need
What are Cheese Cupcakes?
Cheese Cupcakes are a Filipino baked treat, similar to muffins, with a unique combination of sweet and salty flavors. Made with condensed milk, they have a moist and soft inside with a slightly chewy, crusty exterior.
The key ingredient is cheddar cheese, which is mixed into the batter and sprinkled on top before baking. Unlike traditional cupcakes, which are usually light and fluffy, cheese cupcakes have a denser texture, more akin to muffins.
Notes and substitutions
- Cheese: I used sharp cheddar cheese to complement the sweetness of the cupcakes. It melts nicely, providing a gooey texture. You can also use mild cheddar, a quick-melting cheese, or a combinattion.
- Condensed milk: A canned, sweetened dairy product that adds moisture and a slightly chewy texture to the cupcakes.
- Butter and oil: Butter provides flavor and richness that oil alone can't match. Oil, on the other hand, contributes to the moist texture of the cupcakes, as it remains liquid at room temperature.
How to make this recipe
Step 1: Dry ingredients
In a bowl, whisk together 1½ cups flour (sifted, if lumpy), 1¾ teaspoons baking powder, and ½ teaspoon kosher salt (use half for table salt). Set aside.
Step 2: Wet ingredients
In a large bowl, combine ⅓ cup oil, ¼cup melted butter, ¼ cup granulated sugar, 1 can condensed milk, 2 eggs, zest of one lemon, and 1 teaspoon vanilla extract. Whisk together until smooth.
Step 3: Combine wet and dry Ingredients
Sift the dry ingredients over the wet mixture using a strainer or sieve to prevent lumps. Gently fold them together using a spatula. Mix until there are no more dry flour spots visible, but be careful not to overmix, as this can make the cupcakes tough.
Step 4: Add cheese to batter
Stir in 3 ounces of the grated cheddar cheese into the batter, reserving the remaining 1 ounce of cheese for topping. Mix gently to distribute the cheese evenly without overworking the batter.
Rest the batter (optional)
An optional step, but highly recommended, let the batter rest for about 1 hour or overnight in the fridge.
PRO TIP: Resting the batter improves their flavor and texture, allowing the flour to hydrate and flavors to meld together. It also helps the cupcakes rise into tall, dome-like shapes when baked.
Step 5: Prepare cupcake molds
When ready to bake, preheat your oven to 375°F (190°C). Line your muffin tin with cupcake liners or lightly grease each cup if not using liners.
Step 6: Fill and top with cheese
Spoon the batter into the cupcake or muffin molds, filling them almost to the top. Then, add a sprinkle of grated cheddar cheese on top of each cupcake.
Step 7: Bake
Bake the cupcakes initially at 375°F (190°C) for 5 minutes. Then, lower the temperature to 350°F (175°C) and continue baking for another 15 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
PRO TIP: Baking initially at a higher temperature of 375°F (190°C) helps the cupcakes rise quickly, forming dome tops and a fluffy texture. Then, reducing to 350°F (175°C) cooks them evenly and creates a slighty crusty exterior, without burning.
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack or a flat surface to cool completely.
Enjoy your Filipino Cheese Cupcakes, perfect for snacks or dessert!
Recipe FAQs
Why do my cupcakes sink in the middle?
Cupcakes may sink due to overmixing, which adds excess air to the batter, or from opening the oven door too early, leading to a drop in temperature.
Can I make these cupcakes ahead of time?
Yes, Cheese Cupcakes store well. Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Warm them slightly before serving for the best flavor.
Can I freeze the cupcakes?
Yes, you can freeze them for up to 3 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature or microwave briefly.
Explore other Filipino baked desserts
- Bibingka: A traditional rice cake that's slightly sweet, made with rice flour and coconut milk, often cooked in banana leaves and topped with butter, sugar, and grated coconut.
- Ensaymada: A soft, brioche-like pastry topped with butter and grated cheese, sometimes sprinkled with sugar.
- Ube Tart: Creamy, sweet Ube Halaya (purple yam jam) in a crisp tart shell, often topped with coconut strips or macapuno.
- Pandesal: Soft and fluffy Filipino bread rolls that are slightly sweet and often eaten for breakfast or as a snack. Ube Pandesal is a variation with ube and cheese.
- Food for the Gods: A rich, decadent bar made with dates and walnuts, resembling a dense, moist brownie.
- Cassava Cake: A chewy cake made with grated cassava, coconut milk, and sometimes topped with a custardy layer.
- Leche Flan: Creamy caramel custard with a silky texture and sweet caramel sauce, often steamed or baked in a water bath.
Other dessert recipes you may like
- Puto with Cheese Recipe
- Turones de Mani Recipe
- Macapuno Balls Recipe
- Putong Bigas Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Cheese Cupcakes
Filipino cupcakes or muffins with a unique combination of sweet and savory in every bite.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: Filipino
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Resting Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 12
Calories: 212kcal
Author: Nora Rey
Equipment
12-cup standard muffin pan
Ingredients
- 1½ cups all-purpose flour sifted if lumpy
- 1¾ teaspoons baking powder
- ½ teaspoon kosher salt (use half for table salt)
- ⅓ cup neutral oil (canola or vegetable oil)
- ¼ cup melted butter
- ¼ cup granulated sugar
- 1 (14-ounce) can condensed milk
- 2 large eggs
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 4 ounces cheddar cheese grated; divided
US Customary - Metric
Instructions
In a bowl, combine the dry ingredients: flour (sifted, if lumpy), baking powder, and salt. Whisk together and set aside.
In a large bowl, combine the wet ingredients: oil, melted butter, granulated sugar, condensed milk, eggs, lemon zest, and vanilla extract. Whisk together until smooth.
Sift the dry ingredients over the wet mixture using a strainer or sieve to prevent lumps. Gently fold them together using a spatula. Mix until there are no more dry flour spots visible, but be careful not to overmix, as this can make the cupcakes tough.
Stir in 3 ounces of the grated cheddar cheese into the batter, reserving the remaining 1 ounce of cheese for topping. Mix gently to distribute the cheese evenly without overworking the batter.
An optional step, but highly recommended, let the batter rest for about 1 hour or overnight in the fridge.
PRO TIP: Resting the batter improves their flavor and texture, allowing the flour to hydrate and flavors to meld together. It also helps the cupcakes rise into tall, dome-like shapes when baked.
When ready to bake, preheat your oven to 375°F (190°C). Line your muffin tin with cupcake liners or lightly grease each cup if not using liners.
Spoon the batter into the cupcake or muffin molds, filling them almost to the top. Then, add a sprinkle of grated cheddar cheese on top of each cupcake.
Bake the cupcakes initially at 375°F (190°C) for 5 minutes. Then, lower the temperature to 350°F (175°C) and continue baking for another 15 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
PRO TIP: Baking initially at a higher temperature of 375°F (190°C) helps the cupcakes rise quickly, forming dome tops and a fluffy texture. Then, reducing to 350°F (175°C) cooks them evenly and creates a slighty crusty exterior, without burning.
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack or a flat surface to cool completely.
Notes
- Cheese: I used sharp cheddar cheese to complement the sweetness of the cupcakes. It melts nicely, providing a gooey texture. You can also use mild cheddar, a quick-melting cheese, or a combinattion.
- Condensed milk: A canned, sweetened dairy product that adds moisture and a slightly chewy texture to the cupcakes.
- Butter and oil: Butter provides flavor and richness that oil alone can't match. Oil, on the other hand, contributes to the moist texture of the cupcakes, as it remains liquid at room temperature.
Nutrition
Calories: 212kcalCarbohydrates: 17gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 47mgSodium: 262mgPotassium: 36mgFiber: 0.4gSugar: 4gVitamin A: 253IUVitamin C: 0.003mgCalcium: 109mgIron: 1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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Reader Interactions
Comments
Chris
Wow! I made this last night with my kids. It’s better than what i had growing up. I especially like the nice crust on the outside. Thanks!Reply
Nora Reyes
That is so nice! Thanks, Chris!
Reply