Cheese Cupcake Recipe (2024)

5 from 1 vote

Course: Dessert, Snack

Cuisine: Filipino

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Author: Nora Rey

• ▢ 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

US Customary - Metric

• 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, but 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 the remaining 1 ounce of cheese for topping. Mix gently to distribute the cheese evenly without overworking the batter.

• An optional step, but highly recommended, let the batter rest for about 1 hour or overnight in the fridge.

  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, add a sprinkle of grated cheddar cheese on top of each cupcake.

• Bake the cupcakes 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.

• Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack or a flat surface to cool completely.

• Cheese: I used sharp cheddar cheese to complement the sweetness of the cupcakes. It melts nicely, providing a gooey texture. You can also use mild cheddar, a quick-melting cheese, or a combinattion.
• Condensed milk: A canned, sweetened dairy product that adds moisture and a slightly chewy texture to the cupcakes.
• Butter and oil: Butter provides flavor and richness that oil alone can't match. Oil, on the other hand, contributes to the moist texture of the cupcakes, as it remains liquid at room temperature.