Filipino cheese cupcakes are soft with lightly crisp edges and a mix of sweet and salty flavors.
They're easy to make, with no mixer needed.
If you grew up eating these, you know the cheesy top is the best part!
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Ingredients You'll Need
Notes and Substitutions
- Flour: Use all-purpose flour.
- Cheese: I used sharp cheddar - its saltiness goes well with the sweet batter. Mild cheddar or quick-melting cheese (like Quickmelt or Eden) also works.
- Condensed milk: It adds sweetness and keeps the cupcakes moist.
- Butter and oil: Butter adds flavor, while oil keeps the cupcakes soft. Use a neutral oil like canola or vegetable oil.
- Lemon zest: This adds a nice citrus flavor.
How to Make Filipino Cheese Cupcakes
Step 1: Mix the dry ingredients
In a bowl, combine:
- 1½ cups all-purpose flour (sifted, if lumpy)
- 1¾ teaspoons baking powder
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
Whisk together and set aside.
Step 2: Mix the wet ingredients
In a large bowl, combine:
- ⅓ cup oil
- ¼ cup melted butter (cooled slightly)
- ¼ cup granulated sugar
- 1 can sweetened condensed milk
- 2 large eggs
- Zest from 1 lemon
- 1 teaspoon vanilla extract
Whisk until smooth.
Step 3: Add the dry ingredients
Sift the flour mixture into the wet ingredients.
Mix gently with a spatula until no dry flour remains.
Don't overmix - it can make the cupcakes tough.
Step 4: Add the cheese
Add 3 ounces of grated cheddar cheese into the batter.
Mix gently just until the cheese is evenly spread throughout.
Save 1 ounce of cheese for topping.
Step 5: Rest the batter (optional)
Cover and refrigerate the batter for about 1 hour or overnight.
This gives the flour time to absorb the liquid and can help the cupcakes rise better.
If you're short on time, you can bake it right away.
Step 6: Prepare the oven and pan
Preheat the oven to 375°F (190°C).
Line a 12-cup standard muffin pan with cupcake liners.
If you're not using liners, lightly grease each cup.
Step 7: Fill and top with cheese
Divide the batter among the cups, filling them almost to the top.
Sprinkle the reserved cheese over each cupcake.
Step 7: Bake and cool
Bake at 375°F (190°C) for 5 minutes. The higher heat helps the cupcakes rise.
Without removing the pan, lower the oven temperature to 350°F (175°C).
Bake for another 15 minutes, or until a toothpick comes out with a few moist crumbs and no wet batter.
Let the cupcakes cool in the pan for a few minutes. Then remove them from the pan and place them on a wire rack to cool completely.
Let the cupcakes cool completely before storing in an airtight container.
Keep at room temperature for up to 2 days, or refrigerate for longer storage.
Enjoy your Filipino cheese cupcakes, perfect for merienda or even dessert!
Recipe FAQs
Filipino cheese cupcakes are sweet and salty treats made with condensed milk and grated cheese. They're a little denser than regular cupcakes but have soft, moist centers and lightly crisp edges. Cheese is mixed into the batter and sprinkled on top before baking.
No, not as a direct substitute. Evaporated milk is thinner and unsweetened, so it would change the batter and sweetness. Use sweetened condensed milk for this recipe.
The batter may have been mixed too much, or the cupcakes baked too long. Mix just until no dry flour remains. Check for doneness at the suggested baking time.
The centers may not have finished baking. Before taking them out, check that a toothpick comes out with a few moist crumbs and no wet batter. Measure the baking powder carefully, too.
Yes. Let them cool completely, then wrap them well and place in a freezer-safe container. Thaw at room temperature before serving.
More Filipino Baked Treats
- Bibingka: Rice cake with coconut milk, usually baked in banana leaves.
- Ensaymada: Soft bread topped with butter, sugar, and cheese.
- Ube tart: A crisp tart shell filled with ube halaya.
- Pandesal: Soft bread rolls coated in breadcrumbs. Try ube cheese pandesal, too.
- Food for the gods: Chewy date and walnut bars.
- Cassava Cake: Sweet cassava cake with a creamy topping.
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📖 Recipe
Filipino Cheese Cupcakes
Equipment
- Measuring cups and spoons
- 12-cup standard muffin pan
- Mixing bowls
- Whisk
- Spatula
- Fine-mesh Sieve
- Cheese grater
- Fine grater (for lemon zest)
- Wire rack
Ingredients
- 1½ cups all-purpose flour sifted if lumpy
- 1¾ teaspoons baking powder
- ½ teaspoon kosher salt or ¼ teaspoon table salt
- ⅓ cup neutral oil canola or vegetable oil
- ¼ cup melted butter cooled
- ¼ cup granulated sugar
- 1 (14-ounce) can condensed milk
- 2 large eggs
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 4 ounces cheddar cheese grated (3 ounces for the batter; 1 ounce for topping)
Instructions
- Whisk the flour, baking powder, and salt in a bowl.
- In a large bowl, whisk the oil, melted butter, sugar, condensed milk, eggs, lemon zest, and vanilla until smooth.
- Sift the flour mixture into the wet ingredients. Mix gently with a spatula until no dry flour remains. Don't overmix.
- Mix in 3 ounces of grated cheese. Save 1 ounce for topping.
- Cover and refrigerate for 1 hour or overnight, if you have time. You can also bake right away.
- Preheat the oven to 375°F (190°C). Line the muffin pan with cupcake liners or lightly grease the cups.
- Divide the batter among the cups, filling almost to the top. Sprinkle with the reserved cheese.
- Bake for 5 minutes. Without removing the pan, lower the oven to 350°F (175°C). Bake for another 15 minutes, until a toothpick comes out with a few moist crumbs and no wet batter.
- Cool in the pan for a few minutes. Remove the cupcakes and place on a wire rack to cool completely.
Notes
- Flour: Use all-purpose flour.
- Cheese: Sharp cheddar, mild cheddar, or quick-melting cheese works.
- Condensed milk: Adds sweetness and moisture.
- Butter and oil: Butter adds flavor; oil keeps the cupcakes soft.
- Lemon zest: Adds a nice citrus flavor.
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!