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.
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.
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.
Filipino Cheese Cupcakes
Sweet, salty & cheesy cupcakes with crisp cheesy topping and soft cupcakes – a childhood favorite
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
-
Preheat the oven to 350 F. Prepare muffin pan lined with paper liners. Set aside.
-
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.
-
Put a strainer over the bowl with wet ingredients. Add cake flour, baking powder and salt – sift. Mix well, but do not overmix.
-
Add 2/3 of the cheddar cheese and mix again.
-
Using an ice cream scoop or spoon, divide the batter into the prepared paper-lined muffin pan, 2/3 full.
-
Top with the remaining cheddar cheese.
-
Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
-
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).
