Cheese cupcakes are a favorite snack in the Philippines, with that mix of sweet, salty, and cheesy in every bite. They're easy to make, have crisp edges with a soft center, and you don't even need a mixer to put them together.
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Ingredients you'll need
What are cheese cupcakes?
Cheese cupcakes are a Filipino baked treat that's closer to a muffin than a classic cupcake, with that mix of sweet and salty in every bite. They're made with condensed milk, which keeps the inside soft and moist, while the outside bakes up a little chewy and lightly crusty.
Cheddar cheese is mixed into the batter and sprinkled on top before baking, so you get bits of cheese throughout and on the surface. They're denser than the usual fluffy cupcakes, but that's exactly what makes them so good.
Notes and substitutions
- Cheese: I use sharp cheddar to balance the sweetness of the cupcakes since it melts well and stays a little gooey. Mild cheddar or any quick-melting cheese works too, or you can use a mix.
- Condensed milk: Adds sweetness and keeps the cupcakes moist, with a slightly chewy texture.
- Butter and oil: Butter adds flavor and richness, while oil helps keep the cupcakes moist. Using both gives you better texture and taste.
How to make this recipe
Step 1: Dry ingredients
In a bowl, combine 1½ cups flour (sifted, if lumpy), 1¾ teaspoons baking powder, and ½ teaspoon kosher salt (use half for finer salt). Whisk together and set aside.
Step 2: Wet ingredients
In a large bowl, combine ⅓ cup oil, ¼ cup melted butter, ¼ cup granulated sugar, 1 can condensed milk, 2 eggs, zest of one lemon, and 1 teaspoon vanilla extract. Whisk together until smooth.
Step 3: Combine
Using a strainer or sieve, sift the dry ingredients over the wet mixture. Gently fold them together using a spatula.
Mix just until you don't see any dry flour spots. Do not overmix or your cupcakes might end up tough.
Step 4: Add cheese
Mix in 3 ounces of the grated cheddar cheese into the batter-reserve 1 ounce of cheese for topping. Gently mix to evenly distribute the cheese without overmixing the batter.
Rest the batter (optional)
Let the batter rest for about 1 hour or overnight in the refrigerator. An optional step, but highly recommended for better results.
TIP: Resting the batter gives the flour time to hydrate and the flavors to come together. It also helps the cupcakes rise higher and bake with a better texture.
Step 5: Prepare molds
When ready to bake, preheat your oven to 375°F (190°C). Line your muffin tin with cupcake liners or lightly grease each cup if not using liners.
Step 6: Fill and top with cheese
Spoon the batter into the cupcake or muffin molds, filling them almost to the top. Then, sprinkle some grated cheddar cheese on top of each cupcake.
Step 7: Bake
Bake the cupcakes at 375°F (190°C) for the first 5 minutes to help them rise. Then lower the oven to 350°F (175°C) and bake for another 15 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
TIP: Starting at a higher temperature helps the cupcakes rise, then lowering the heat lets them bake through evenly without burning.
Let the cupcakes cool in the pan for a few minutes, then move them to a rack or plate to cool completely.
Store any leftovers in an airtight container for up to 2 days, or refrigerate if you want them to last longer.
Enjoy your Filipino cheese cupcakes, perfect for merienda or even dessert!
Recipe FAQs
Cupcakes may sink due to overmixing, which adds excess air to the batter. They can also sink if you open the oven door too early, causing a drop in temperature.
Yes, Cheese Cupcakes store well. Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Warm them slightly before serving for the best flavor.
Yes, you can freeze them for up to 3 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature or microwave briefly before serving.
More Filipino baked desserts
- Bibingka: This traditional rice cake is made with rice flour and coconut milk, often cooked in banana leaves and topped with butter, sugar, and grated coconut.
- Ensaymada: Soft, brioche-like pastry topped with butter and grated cheese, sometimes sprinkled with sugar.
- Ube Tart: Creamy, sweet Ube Halaya (purple yam jam) in a crisp tart shell, often topped with coconut strips or macapuno.
- Pandesal: Soft, fluffy Filipino bread rolls. Ube Pandesal is a variation with ube and cheese.
- Food for the Gods: Rich, decadent bars made with dates and walnuts.
- Cassava Cake: Sweet, chewy cake made with grated cassava and coconut milk, then topped with a custardy layer.
- Leche Flan: Creamy caramel custard with sweet caramel sauce, often steamed or baked in a water bath.
Other merienda recipes you may like
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📖 Recipe
Cheese Cupcakes
Equipment
- 12-cup standard muffin pan
Ingredients
- 1½ cups all-purpose flour sifted if lumpy
- 1¾ teaspoons baking powder
- ½ teaspoon kosher salt (use half for finer salt)
- ⅓ cup neutral oil (canola or vegetable oil)
- ¼ cup melted butter
- ¼ cup granulated sugar
- 1 (14-ounce) can condensed milk
- 2 large eggs
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 4 ounces cheddar cheese grated; divided
Instructions
- In a bowl, combine the dry ingredients: flour (sifted, if lumpy), baking powder, and salt. Whisk together and set aside.
- In a large bowl, combine the wet ingredients: oil, melted butter, granulated sugar, condensed milk, eggs, lemon zest, and vanilla extract. Whisk together until smooth.
- Sift the dry ingredients over the wet mixture, then gently fold everything together with a spatula. Mix just until there are no dry spots, being careful not to overmix.
- Stir 3 ounces of grated cheddar into the batter, saving 1 ounce for the topping. Mix just until the cheese is evenly distributed.
- Let the batter rest for about 1 hour, or overnight in the fridge if you have time. This step is optional, but it helps improve the flavor and texture and gives the cupcakes a better rise when baked.
- When you're ready to bake, preheat the oven to 375°F (190°C). Line the muffin tin with liners or lightly grease the cups if not using liners.
- Spoon the batter into the cupcake molds, filling them almost to the top, then sprinkle grated cheddar cheese on each one.
- Bake at 375°F (190°C) for 5 minutes, then reduce the oven to 350°F (175°C) and bake for 15 minutes more, or until a toothpick comes out with a few crumbs.TIP: Starting at a higher temperature helps the cupcakes rise, then lowering the heat lets them bake through evenly without burning.
- Let the cupcakes cool in the pan for a few minutes, then move them to a rack or plate to cool completely.
Notes
- Cheese: Sharp cheddar balances the sweetness and melts nicely. Mild cheddar or any quick-melting cheese works too, or use a mix.
- Condensed milk: Adds sweetness and keeps the cupcakes moist with a slightly chewy texture.
- Butter and oil: Butter adds flavor, while oil helps keep the cupcakes moist.
Chris says
Wow! I made this last night with my kids. It’s better than what i had growing up. I especially like the nice crust on the outside. Thanks!
Nora Reyes says
That is so nice! Thanks, Chris!