Filipino Cheese Cupcakes

November 18, 2013

Sorry! I ate my words!

I said I will not bake for the month of November… but this is an exemption because these yummies were baked by request. Of course, I had the opportunity to eat some. Ohhh! I did not eat too much. I am still disappointed with not losing any pound for a week (or I think two). So I will not indulge. 

thenotsocreativecook-CheeseCupcakes2

This has been posted in May – as you can see in the comments below – but I was so much happier when I baked this couple of days ago as they were bigger just like the way I remember it. I was arguing with my brain if these should be called cupcakes or muffins. Anyway, they can still fit into tea cups so they can still be called cupcakes.

thenotsocreativecook-CheeseCupcakes1

Aren’t they beautiful? I love them with more cheese so I added another half cup of cheese to the below recipe to make it 1 1/2 cups. Okay, so I baked 12 muffins and on the next day, I baked another 12. Really, I just baked this by request.

And…

Okay! I also missed this so when I was told to bake, I said ‘SUUUREEEEE!’.

****

Cheese Cupcake has been a favorite in our school during break time. I always had this and even bought some to bring it home. It’s been eons years since I have graduated from grade school and I just missed eating this. This is something that reminds me of my grade school days.

These are sweet, salty and cheesy. I just love them!

I really enjoyed this and I hope you give them a try. It’s very easy to do but delicious. This is perfect for your kid’s snack at home and in school, too.

 

Print

Filipino Cheese Cupcakes

Sweet, salty & cheesy cupcakes with crisp cheesy topping and soft cupcakes – a childhood favorite

Course Snack
Cuisine Filipino
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 102 g (1/2 cup) unsalted butter softened at room temperature
  • 110 g (1/2) cup white sugar
  • 2 large eggs
  • Half of 14-oz can condensed milk
  • 1/2 tsp vanilla extract
  • 228 g (1 3/4 cup) cake flour (or all-purpose flour)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 125 g (1 1/ 2) cup grated cheddar cheese

Instructions

  1. Preheat the oven to 350 F. Prepare muffin pan lined with paper liners. Set aside.

  2. In a bowl, add softened butter and sugar – beat using an electric mixer or wire whisk. Add eggs and beat again. Add condensed milk and vanilla, then mix again.

  3. Put a strainer over the bowl with wet ingredients. Add cake flour, baking powder and salt – sift. Mix well, but do not overmix.

  4. Add 2/3 of the cheddar cheese and mix again.

  5. Using an ice cream scoop or spoon, divide the batter into the prepared paper-lined muffin pan, 2/3 full.

  6. Top with the remaining cheddar cheese.

  7. Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and cool in the muffin pan for 5 minutes before moving to a cooling rack.

Recipe Notes

  • These can be kept in an airtight container for 3 days and can be heated in a microwave oven, if desired.
  • I use UK measuring cups.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

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