Filipino Cheese Cupcakes
Soft Filipino-style cupcakes made with condensed milk and topped with grated cheddar cheese.
⏱️ Prep: 10 min🍳 Cook: 23 min
Ingredients
| 102 g | unsalted butter, softened at room temperature | |
| 110 g | white sugar | |
| 2 | large eggs | |
| half of 14-oz can | condensed milk | |
| 1/2 tsp | 2.5 ml | vanilla extract |
| 228 g | cake flour (or all-purpose flour) | |
| 2 tsp | 10 ml | baking powder |
| 1/4 tsp | 1.3 ml | salt |
| 125 g | grated cheddar cheese |
Instructions
Course: Snack. Cuisine: Filipino. Author: Jhuls @ The Not So Creative Cook.
- Preheat the oven to 350 F. Prepare muffin pan lined with paper liners. Set aside.
- 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.
- Put a strainer over the bowl with wet ingredients. Add cake flour, baking powder and salt – sift. Mix well, but do not overmix.
- Add 2/3 of the cheddar cheese and mix again.
- Using an ice cream scoop or spoon, divide the batter into the prepared paper-lined muffin pan, 2/3 full.
- Top with the remaining cheddar cheese.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
- 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.