Cheese Cupcake Recipe (2024)

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.

Cheese Cupcake Recipe (1)
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

Cheese Cupcake Recipe (2)

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.

Cheese Cupcake Recipe (3)

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.

Cheese Cupcake Recipe (4)

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.

Cheese Cupcake Recipe (5)

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.

Cheese Cupcake Recipe (6)

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.

Cheese Cupcake Recipe (7)

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.

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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.

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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.

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Enjoy your Filipino Cheese Cupcakes, perfect for snacks or dessert!

Cheese Cupcake Recipe (11)

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 Cupcake Recipe (17)

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

  • cups all-purpose flour sifted if lumpy
  • teaspoons baking powder
  • ½ teaspoon kosher salt (use half for table salt)
  • 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

  1. Chris

    Cheese Cupcake Recipe (22)
    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

Thanks for coming! Let me know what you think:

Cheese Cupcake Recipe (2024)

FAQs

How to make cheesy cupcakes? ›

In a medium bowl, beat butter, sugar, eggs and extract. Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.). Add in grated Velveeta and blend well. Put in muffin cups 3/4 cup full only.

What is the secret to moist cupcakes? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

Why are cupcakes called 1234? ›

In later years, when the use of volume measurements was firmly established in American home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.

How to make the perfect cupcake? ›

  1. Use high-quality ingredients. Trust us: Ingredients matter. ...
  2. Bring ingredients to room temperature. ...
  3. Use a kitchen scale. ...
  4. Don't Overmix the Batter. ...
  5. Check your oven temperature. ...
  6. Don't open the oven door during baking. ...
  7. Bake cupcakes in the center of your oven. ...
  8. Use a Scoop to Fill Cupcake Liners.
Mar 6, 2023

Why do you put vinegar in cupcakes? ›

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

Why do you put sour cream in cupcakes? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Are cupcakes better with milk or water? ›

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

How do bakeries get their cakes so moist? ›

Jump to:
  1. Use Buttermilk Instead of Milk.
  2. Add Vegetable Oil.
  3. Use Instant Clearjel or Instant Pudding Mix.
  4. Use the Right Recipe.
  5. Don't Overbake.
  6. Bake in Sheet Pans Instead of individual Cake Pans.
  7. Use a Simple Syrup or Glaze.
Apr 23, 2021

What can I put on my cupcakes to keep them moist? ›

Add a frosting: Top them with frosting to make cupcakes moist like whipped chocolate ganache.

What does "cupcake" mean for a girl? ›

Older Slang. a sexually attractive young woman. a beloved girl or woman.

What is the oldest cupcake? ›

Who invented the cupcake? Amelia Simmons invented the cupcake in 1796 when he wrote a recipe called “a light cake to bake in small cups” in her book named “American Cookery”. In fact, the first official use of the phrase “cupcake” was an 1828 reference made in Eliza Leslie's cookbook.

What is twelve cupcakes controversy? ›

Twelve Cupcakes was accused of underpaying its foreign workers between 2017 and 2019 by the Ministry of Manpower. When the workers were supposed to be paid salaries ranging from $2,200 to $2,600, the actual salaries paid were lower at $1,400 to $2,050.

What not to do when making cupcakes? ›

3. Don't Over-mix, Don't Under-mix. Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined.

What is the secret to good cupcakes? ›

Top Tips for Baking Better Cupcakes
  • Read the Recipe. Read the recipe all the way through first. ...
  • Check Oven Temperature. ...
  • Check the Dates. ...
  • Substitute with Caution. ...
  • Use the Right Temperature. ...
  • Take Time to Sift. ...
  • Measure with Care. ...
  • Cream the Ingredients.

What's the most important ingredient in a cupcake? ›

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

How to make fake cupcake icing? ›

To make the frosting, put a dollop of lightweight spackle in your bowl and add a bit of acrylic paint to tint it (unless you want plain white frosting...) To make a delicious buttercream, add just a bit of yellow. Then, mix it up with your eggbeater until everything is well combined and it looks like frosting.

How to make cupcakes without a form? ›

Here's how:
  1. Cut a sheet of parchment paper into 5-inch wide strips. Cut each strip down into roughly 5-inch squares (muffin pan cups vary in size, but you generally want squares larger than the indent. ...
  2. Place the parchment square over the muffin cup. ...
  3. Fill and bake the cupcakes as directed in your recipe.
Dec 1, 2023

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