Filipino Cheese Cupcakes with Ube
Soft, sweet, salty & cheesy cupcakes with crisp cheesy topping, and with a touch of ube jam
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
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
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Preheat the oven to 350 F. Prepare muffin pan lined with paper liners. Set aside.
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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.
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Put a strainer over the bowl with wet ingredients. Add cake flour, baking powder and salt – sift. Mix well, but do not overmix.
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Add 2/3 of the cheddar cheese and mix again.
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Using an ice cream scoop or spoon, divide the batter into the prepared paper-lined muffin pan, 2/3 full.
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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.
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Top with the remaining cheddar cheese.
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Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
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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. :)