Cheese Cupcakes are a favorite snack in the Philippines, perfectly balancing sweet and savory flavors with crispy tops and a soft inside. They are incredibly simple to make and don't even require a mixer!
Jump to:
Ingredients you'll need
What are Cheese Cupcakes?
Cheese Cupcakes are a Filipino baked treat, similar to muffins, with a combination of sweet and salty flavors. They're made with condensed milk, giving them a moist and soft inside, while the outside gets a bit chewy and crusty.
The key ingredient here is cheddar cheese, which is mixed into the batter and sprinkled on top before baking. These cupcakes have a denser texture, unlike the traditional light and fluffy ones.
Notes and substitutions
- Cheese: I used sharp cheddar cheese to complement the sweetness of the cupcakes. It has a gooey texture as it melts nicely. You can also use mild cheddar, a quick-melting cheese, or a combination.
- Condensed milk: This canned, sweetened dairy product adds moisture and a slightly chewy texture to the cupcakes.
- Butter and oil: Butter provides flavor and richness that oil alone can't match. On the other hand, oil keeps the cupcakes moist since it stays liquid at room temperature.
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 table 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
Stir in 3 ounces of the grated cheddar cheese into the batter, reserving 1 ounce of cheese for topping. Gently stir 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.
PRO TIP: Give the batter some time to rest to improve their flavor and texture. This allows the flour to hydrate and the flavors to meld together nicely. It also helps the cupcakes rise into tall, dome-like shapes when baked.
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
Start baking the cupcakes at 375°F (190°C) for 5 minutes. Then, lower the temperature to 350°F (175°C) and continue baking for another 15 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
PRO TIP: Baking initially at a higher temperature of 375°F (190°C) helps the cupcakes rise quickly, forming those beautiful dome tops and a fluffy texture. Then, reducing to 350°F (175°C) cooks them evenly and creates a slighty crusty exterior, without burning.
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack or a flat surface to cool completely. Once cooled, you can keep any leftover cupcakes in an airtight container for up to 2 days, or refrigerate to keep them longer.
Enjoy your Filipino Cheese Cupcakes, perfect for merienda or 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 dessert recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 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 table 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 using a strainer or sieve to prevent lumps. Gently fold them together using a spatula. Mix until there are no more dry flour spots visible, Be careful not to overmix, as this can make the cupcakes tough.
- Stir in 3 ounces of the grated cheddar cheese into the batter, reserving 1 ounce of cheese for topping. Mix gently to distribute the cheese evenly without overworking the batter.
- Let the batter rest for about 1 hour or overnight in the fridge. This is an optional step, but highly recommended.PRO TIP: Resting the batter improves their flavor and texture, allowing the flour to hydrate and flavors to meld together. It also helps the cupcakes rise into tall, dome-like shapes when baked.
- 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.
- 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.
- Bake initially at 375°F (190°C) for 5 minutes. Then, lower the temperature to 350°F (175°C) and continue baking for another 15 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.PRO TIP: Baking initially at a higher temperature of 375°F (190°C) helps the cupcakes rise quickly, forming dome tops and a fluffy texture. Then, reducing to 350°F (175°C) cooks them evenly and creates a slighty crusty exterior, without burning.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack or a flat surface to cool completely.
Notes
- Cheese: I used sharp cheddar cheese to complement the sweetness of the cupcakes. It has a gooey texture as it melts nicely. You can also use mild cheddar, a quick-melting cheese, or a combination.
- Condensed milk: This canned, sweetened dairy product adds moisture and a slightly chewy texture to the cupcakes.
- Butter and oil: Butter provides flavor and richness that oil alone can't match. On the other hand, oil keeps the cupcakes moist since it stays liquid at room temperature.
Chris
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
That is so nice! Thanks, Chris!