Moist, cheesy buttery, and so yummy! Truly the Best Filipino Cheese Cupcakes I’ve ever had. So much better than store-bought. It is indulgent but not ridiculously sweet.
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!
Video
Notes
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.