Filipino Cheese Cupcakes with Ube

October 1, 2020

These Filipino Cheese Cupcakes with Ube brought the old but goodie cupcakes to a yummier level.

I’ve been seeing a lot of recipes with ube lately and I felt sad that I couldn’t do anything if I don’t have the Ube Halaya or Ube Jam. Yes, we have them in our local grocery store but it doesn’t taste the same like the ones we make by our own selves. So after several times of brainstorming with myself, I made something like a ‘store-bough ube jam makeover’. And that makeover, I will share it soon.

Anyway, Filipino Cheese Cupcakes with Ube…

I think by now, you know how much I love the combination of cheese + condensed milk in baked form. I made Filipino Cheese Cupcakes before if you wanna know a little something about them. These Filipino Cheese Cupcakes with Ube is an upgrade.

I never had Filipino Cheese Cupcakes before with anything else in it so I loved how the ube jam added a little more sweetness to the cupcakes. Yes, it is sweet, but not overly sweet. I love the salty, sweet taste in every bite. These are so perfect with a cup of coffee or tea. Perfect for school or work snack, too.

Notes:

  • This recipe can make 12-16 cupcakes.
  • The cupcakes stay soft until the next day, but you can reheat in the microwave or in the oven.
  • These can be kept in an airtight container and will last up to 3 days at room temperature.
  • You can use all-purpose flour instead of cake flour, but I noticed that the texture of the cupcakes are softer when using cake flour.
  • If you’d like to try the cake substitute – in every one cup of all-purpose flour, remove 1 tbsp and replace with 1 tbsp of cornstarch. In this recipe with 1 ¾ cup of all-purpose flour, remove 1 ¾ tbsp of all-purpose flour and replace with 1 ¾ tbsp of cornstarch.
  • I used 3 tbsp of ube jam only, topped only 6 of them and kept the other 6 as plain cheese cupcakes so the people I’d feed can choose what they want. 🙂

Wanna know how I made them? Please watch the recipe video below. I hope you can check it out. If you like some of my videos, please don’t forget to like, share and subscribe to my YouTube channel. Hope to see you there! 😉

I am taking these with me to enjoy with my friends at Angie’s Fiesta Friday #348. Thanks to our co-host this week Liz @ Spades, Spatulas & Spoons.

Also taking these to WEEKEND POTLUCK #449 | Happiness is Homemade | #COOKBLOGSHARE 2020 WEEK 40 | Full Plate Thursday,505 |

Print

Filipino Cheese Cupcakes with Ube

Soft, sweet, salty & cheesy cupcakes with crisp cheesy topping, and with a touch of ube jam

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

Ingredients

  • 102 g (1/2 cup) softened unsalted butter 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 cheddar cheese shredded
  • 6 tbsp ube jam (see notes)

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. Add about ½ tbsp. of ube jam on top of the batter and swirl around using a toothpick. You can add it to only 6 cupcakes just like what I did, so I have the plain ones and the ones with ube – it’s up to you.
  7. Top with the remaining cheddar cheese.
  8. Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
  9. Remove from the oven and cool in the muffin pan for 5 minutes before moving to a cooling rack.

Recipe Notes

  • This recipe can make 12-16 cupcakes.
  • The cupcakes stay soft until the next day, but you can reheat in the microwave or in the oven.
  • These can be kept in an airtight container and will last up to 3 days at room temperature.
  • You can use all-purpose flour instead of cake flour, but I noticed that the texture of the cupcakes are softer when using cake flour.
  • If you’d like to try the cake substitute – in every one cup of all-purpose flour, remove 1 tbsp and replace with 1 tbsp of cornstarch. In this recipe with 1 ¾ cup of all-purpose flour, remove 1 ¾ tbsp of all-purpose flour and replace with 1 ¾ tbsp of cornstarch.
  • I used 3 tbsp of ube jam only, topped only 6 of them and kept the other 6 as plain cheese cupcakes so the people I’d feed can choose what they want. 🙂 
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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