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.
Ingredients
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!
Cake Batter
- 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.
Cheese Topping
Similar to other crumble topping recipes except that this one has cheese! Yum!
- Cubes of cold butter
- White Sugar
- Cheese
Making Tips
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
Love baking? Try these recipes
- The best Mocha Cupcakes
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- Ensaymada Cupcakes
- Soft Spanish Bread
- Ensaymada with Ube or Monggo
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Filipino Cheese Cupcakes with Cheese Crumble
Ingredients
- ½ cup milk (see note 1)
- ½ teaspoon white vinegar
- 1 ¾ cup all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs (slightly beaten)
- ½ cup unsalted butter (melted and COOLED, see note 2)
- 1 can/392g condensed milk
- 1 ½ teaspoon vanilla extract
- 1 cup grated cheese (see note 3)
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
Instructions
- 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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Why does my cupcake did not rise like dome huhu
There are a few possible reasons why your cupcake did not dome. First is over mixing the batter. Second is oven temperature-it should be pre-heated 10 to 15 minutes before baking the cupcake. The second is the baking powder and baking soda. Check if they’re not too old and past their shelf-life.
Hope this helps.
– Mella
Hello what kind of milk did you use for buttermilk ? Fresh milk ? Thaank you ..
Yes, I used fresh milk.
I made this last night very moist and yummy.Medyo may mali sa pagmix ko sa butter for my crumble hehehe.Thanks po for sharing your recipe.?
You’re welcome Mary Ann! Glad you enjoyed the recipe. Don’t worry about the crumble. As long as it’s delicious, you’re good 🙂
I’ve tried this recipe several times, always a huge hit to the family. I usually put lots of cheese on the crumble, cupcakes come out much fuller and really delectable.
Even after a few days, taste and texture still the same!
Glad you liked this recipe, Shally! Lots of cheese is always a good idea!
I love this recipe. Made it a couple of times already. Super yummy! My bunso loves it!
Thanks, Rubi! Glad you enjoyed this recipe!
= Mella
Filipino cheese cupcake indeed! 😅 Puto and cupcake in one , love the cheesy buttery taste plus the cheese crumble on top 😋 just finish baking tonight.. my family loves them too! Goal achieved! Thank you for the recipe.
You’re welcome! Glad you and your family enjoyed this 🙂
hello. i have leftover sour cream. can i use it as substitute to buttermilk? thank you!
Yes, you can! Enjoy!
– Mella
This version of cheese cupcake is the best! super level up ng taste because of the crunchy cheese crumble, and so appealing to eat as well. It’s like there’s a surprise in every bite. thank you for sharing your recipe.
Just made it today love the taste the problem is my crumble it melted maybe because i did not cut into pieces the butter i added the whole 50g of butter into the flour and sugar then use fork to mix them before adding the cheese ? for the milk i always use evap milk whenever i make buttermilk and it works
This happens to me all the time! You just loose the crunchy texture of the topping but it’s still the best flavor wise ?. I’ve never tried using evap to make buttermilk. Thanks for the tip!
Hi! Just wanna double how many tbsp of butter to be used in the crumble? I’ve seen the video and looks likes more than 3tbsps 🙂
Hi Tin, you can use up to 1/4 cup of butter or 50g.
I’ve tried this recipe several times, always a huge hit to the family. I usually put lots of cheese on the crumble, cupcakes come out much fuller and really delectable.
Even after a few days, taste and texture still the same!
Hi! I’d like to ask if it’s okay to use salted butter and omit the salt in the recipe and for milk can I use the evaporated kind? Thanks!
Hi Roj, yes omit salt if using salted butter. For the evaporated milk, I haven’t tried that in this recipe. If you happen to give it a try, I’d love to know how they turned out.
Hi! Me again ??
Will it work if we use the same cheese for the crumble and the condensed milk in can is of what size? Thanks
I used the same cheese for the cake and crumble. The recipe does appear confusing, sorry about that. I’ll update it. Thank you ha.. and for the condensed milk 392g it says in the can of Milkmaid. I think that’s the regular size can.