Filipino Cheese Cupcakes
Sweet, salty & cheesy cupcakes with crisp cheesy topping and soft cupcakes - a childhood favorite
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
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
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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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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
- 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.