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Cheese Cupcakes

Cheese Cupcakes

Cheese Cupcakes with a moist crumb and crisp cheese topping will surely be a family favorite. Perfect for breakfast or as a midday snack!

Prep: 0 min Cook: 35 min

Ingredients

  • 1 flour, sifted
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter, softened
  • 0.5 cup sugar
  • 2 eggs
  • 1 can sweetened condensed milk
  • 0.5 cup quick-melt cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 12 -hole muffin pan

Instructions

  1. Line the muffin pan with cupcake liners. Preheat oven to 350 F.

  2. In a big bowl, combine flour, baking powder, and salt.

  3. In a bowl, beat butter, sugar, and eggs with an electric mixer until combined.

  4. Beginning and ending with flour mixture, add flour mixture in thirds and ½ of sweetened condensed milk in between (⅓ flour mixture, ½ condensed milk, ⅓ flour mixture, ½ condensed milk and ⅓ flour mixture) to egg mixture. Beat at low speed with every addition.

  5. Add quick-melt cheese and stir to combine.

  6. Fill each muffin hole up to ¾ full. top with cheddar cheese. using scoop or spoon

  7. Bake for about 20 to 25 minutes or until a toothpick inserted comes out clean and top is golden. Remove from oven and allow to cool.

  8. If the quick-melt cheese is too soft and hard to shred, pop in the freezer for 2 to 3 minutes to firm up a little.

  9. Remove the cupcakes from the muffin pan after a minute and cool completely on a wire rack so they don't continue to bake in the pan's residual heat.