Cheese Cupcakes using a moist crumb and crispy cheese topping are certain to be a household favorite. When I went home to the Philippines last May, I moved to Cindy’s Bakery to purchase a dozen or so of the cheese cupcakes and just to be let down. They had been all the craze once I was in high school and also my favorite snack to bring for college recess so that I was quite bummed out to figure out they have been taken off the menu some time back. Lamenting this reality for my officemate, if she asked about my trip, she said a friend of hers regularly brings this kind of cupcake to potlucks, and she would ask her for the Cheese Cupcakes to give me personally.
And I am glad she did because I made the cupcakes now, and they turned out amazing. They were moist, buttery, and also with a tasty crown of cheese; I polished off two as soon as I took them from the oven. I could not get enough of this salty and sweet medley of tastes. Every snack sure brought back several yummy childhood memories.
- I use Velveeta from the batter, but Eden or alternative quick-melt cheese would do the job also.
- If the cheese is too soft and difficult to shred, soda in the freezer for 2-3 minutes simply to firm up a bit.
- I enjoy the extreme taste of sharp cheddar for your topping but texture to substitute Monterey Jack, Edam, or gouda.
- Don’t use mozzarella because it becomes too stringy.
- For a different layer of taste, add 1/2 tsp orange or vanilla extract to the batter.
- An important step in this recipe would be mixing the dry components and condensed milk into the egg mix.
- Use an ice cream scoop for persistent dimensions and maybe baking.
- Remove the cupcakes in the muffin pan after a moment or 2 and cool completely on a wire rack since they will continue to inhale at the remaining heat of the pan.
- 1 3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1 can(14 ounces) sweetened condensed milk
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup quick-melt cheese, shredded
- In a medium bowl, beat sugar, butter, and eggs with an electric mixer until blended.
- Starting and end with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between (1/3 flour mix, 1/2 condensed milk, 1/3 pasta mixture, 1/2 condensed milk plus 1/3 flour mixture) to the egg mix.
- Beat at low speed with each addition.
- Insert quick-melt cheese and stir to blend.
- By means of a shovel or spoon, fill each muffin hole around 3/4 full. Top with cheddar cheese.
- Bake in a 350 F oven for approximately 20 to 25 minutes or until a toothpick inserted comes out clean, and top is golden.
- Remove from oven and let it cool
How to serve
- They make a fantastic addition to the kids’ packed lunches.
- Stored correctly within an airtight container, the cupcakes will remain moist at room temperature for around a week.
- Be certain you cool completely before moving from the containers because the warmth may create sticky cupcake tops.
- To freeze, wrap cupcakes separately in plastic picture and maintain in resealable bags.
- Freeze for up to 3 weeks.