Cheese Cupcake
This cheese cupcake combines sweet and salty flavors. Creamed butter also makes these cupcakes moist and is a foolproof way to keep them that way for days. This bakery style cupcake was one of my favorite childhood snacks. So easy and very simple to make!
This recipe is packed with amazing flavor of cheddar cheese. With just the right balance of sweetness, richness and a note of saltiness, these cheese cupcakes are a perfect filling treat any time of day.
This Filipino cheese cupcake recipe is not your typical cupcake with frostings.It is made with basic ingredients like flour, butter, eggs, condensed milk, and of course?! CHEESE.
These cheese cupcakes are moist and fluffy inside and crispy on the outside, this will surely be a hit to everyone especially with this added flavor of Ube Cheese Cupcake, they are done in less than 30 minutes! Perfect partnered with a cup of coffee or tea. Honestly, with all that sweet and cheesy deliciousness, you don’t need anything else.
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This cheese cupcake is soft and moist combines sweet and salty flavors.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 cup unsalted butter
- 1/3 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 can condensed milk (300ml)
- 1 cup grated cheddar cheese (add more for toppings)
Preheat oven to 180°C. Line muffin tin with cupcake liners or silicon muffins cups.
Sift all purpose flour and baking powder. Mix until well combined.
Cream butter and sugar. Add eggs one at a time, beating well after each addition. Then add condensed milk and vanilla. Beat until well combined.
Add dry ingredients in 3 portion to the wet ingredients and fold just to moisten then mix until no flour is visible. Fold in grated cheddar cheese until completely mix together.
Scoop batter into muffins cup about ¾ full. Top each cupcake with the remaining cheddar cheese.
Bake in a preheated oven at 180C/360F for 20-25 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow to slightly cool in the pan.
Make sure the cupcakes are completely cool before storing.
Store cupcakes in an airtight container or cover them with plastic film or foil to prevent them from drying out. Place in the fridge for up to 5 days or freezer for up to 2 months.
