Cheese Cupcakes

5 from 50 votes

Cheese cupcakes are made with condensed milk and cheddar cheese and is a popular Filipino treat. Easy to make, less than 10 ingredients, done in less than 30 minutes.

Prep Time30

Cook Time30

Total Time1

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Filipino

Servings: cupcakes

Calories: 215kcal

Author: Jolina

Equipment

Ingredients

½ cup unsalted butter softened
⅓ cup granulated sugar
2 pieces large eggs room temperature
1 10-oz can condensed milk
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
5 oz cheddar cheese (roughly 1 ½ cups) shredded or grated, more for topping

US Customary - Metric

Instructions

Preheat oven to 350F. Line a 12-cavity cupcake or muffin pan with paper liners and set aside.
In a large bowl using a handheld electric mixer or using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light and fluffy.
Add the eggs one at time, beating well after each addition.
Add condensed milk and vanilla extract and stir until incorporated.
Sift the flour and baking powder directly into your mixture and stir on low speed just until combined. The batter will be thick and sticky.
Add the grated cheddar cheese and stir until evenly blended.
Scoop the batter into your prepared pan and fill the cupcake liners no more than ¾ full.
Sprinkle more cheese on top.
Bake for 20 minutes or until a toothpick or tester inserted in the middle of a few cupcakes comes out clean or with minimal dry crumbs.
Remove from oven and transfer to a wire rack to cool completely.

Video

Notes

I prefer using sharp cheddar cheese in this recipe for the ultimate sweet and salty combination.
If the tops of your cupcakes start to brown but the cakes are still underbaked, loosely cover with aluminum foil and continue baking.
See post if you have questions about what size of condensed milk to use, baking tips, FAQs and more.

Nutrition