Moist, cheesy, and buttery cheese cupcakes. The best I’ve ever had. What’s that on top? Cheese Crumble topping! And that’s why it is even more amazing!
Filipino Cheese Cupcakes
My favorite childhood school snack right here! Feeling nostalgic as I write this while munching on a piece. In fact, it’s what I’ve been snacking on for the past few days. Just one cupcake a day. I’m afraid I’ll run before I can make another batch again.
It’s not your typical cheese cupcakes. It is, in all essence, a Filipino-style cake. We love our cheese dishes and snacks to be on the sweet side rather than savory. And that is why using condensed milk as its sweetener was just ingenious!
- All-purpose flour – to keep it simple though cake flour can also be used.
- Melted butter – gives the cake a good buttery flavor. Use pure unsalted.
- Condensed milk – is the only sweetener for the cake. No additional sugar compared to other recipes.
- Cheese-grated. Click here to view the recommended types of cheese.
Similar to other crumble topping recipes except that this one has cheese! Yum!
- Cubes of cold butter
- White Sugar
Don’t substitute condensed milk with sugar. Full stop. In fact, this recipe doesn’t include sugar in the cupcake batter. The sweetness of condensed milk is all we need.
Mix the batter until “just combined”. Don’t over mix. Stop mixing as soon as you no longer see any white powder. Mixing the wet and dry ingredients separately is a good trick to avoid overmixing.
Types of Cheese
You won’t need any fancy cheeses to make these cheese cupcakes. As simple as processed cheddar cheese will work wonderfully for this recipe. Of course, you can also use natural cheese if available.
- Cheddar cheese
- Edam cheese
- Gouda cheese
- Monterey Jack or Colby
- Swiss Cheese
- quick melt-processed cheese
What won’t work for this recipe is Mozarella as it doesn’t blend well with cake batters. It also becomes gooey and sticky once cooled. Yes, I have, unfortunately, tried it personally.
Cheese Crumble Topping
It is NOT optional, to me at least. It brought the cheese cupcakes to a whole new level of deliciousness and I love it! TRUST me on this.
Tip 1: Finish making the cupcakes down to filling up the muffin tins with the batter before making the crumble topping. The fresher the crumble the easier it is to handle i.e. sprinkle over the cupcakes.
Tip 2: Use cold butter and cut it into cubes. Mix it with flour and sugar first before adding in the grated cheese.
Place in an air-tight container or cover with foil or plastic wrap to prevent drying out. These cheese cupcakes should be for 3 to 5 days if properly stored in the fridge.
Cheese Cupcake Recipe Video
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Filipino Cheese Cupcakes with Cheese Crumble
Cheese Crumble Topping
- 50 grams unsalted butter (cold, cut into pieces)
- ¾ cup grated cheese (see note 3)
- ⅓ cup white sugar (superfine or Caster)
- ½ cup flour
- Preheat the oven to 350f or 180c. Line muffin tin with cupcake liners
- In a small bowl or cup, combine milk and vinegar. Stir and set aside.
- In a large mixing bowl, add flour, baking powder and salt. Stir to combine.
- In another bowl, lightly beat the eggs. Add melted butter, vanilla extract, and condensed milk. Whisk to combine.
- Add the wet ingredients and grated cheese to the dry ingredients. Stir with a wooden spoon until just combined; batter should be lumpy. DO NOT OVER MIX.
- Fill each cupcake liner with the batter. They should just be over 3/4 full. Use a big spoon or an ice cream scoop. Tap twice to remove the air bubbles.
Cheese Crumble Topping (see note 4)
- In a bowl, combine flour and sugar.
- Add the pieces of butter. Use a fork to cut the butter into the mixture until mixture resembles breadcrumbs.
- Toss the grated cheese until well distributed.
- Sprinkle over on top of the cupcakes, about 1 tablespoon each.
Bake the cupcakes
- Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely. Serve and enjoy!
Recipe Notes & Tips:
- Buttermilk – use homemade or storebought. Milk + vinegar is the homemade version.
- Use pure unsalted butter. There is no better substitute for it, even oil. Pure butter is sweet, buttery, and creamy.
- Other types of cheese that you can use: Cheddar cheese (processed or mild), Edam cheese, gouda, Monterey jack or Colby, swiss cheese, toast melt, or quick melt. Don’t use Mozarella Cheese as it won’t blend well with the cake batter.
- Finish making the cupcakes down to filling up the muffin tins with the batter before making the crumble topping. The fresher the crumble the easier it is to handle i.e. sprinkle over the cupcakes.
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