Filipino Cheese Cupcakes
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I’m sharing how to bake these easy, timeless Filipino Cheese Cupcakes for the holidays. We think we have enough time left for the holidays, but we never do. It could be a million different reasons: procrastination, multi-tasking, not prioritizing and even wasting time on social media can delay us from doing the task at hand.
I enjoy hearing from my readers here on the blog or on Instagram, Facebook and Twitter. I am always happy to know my recipes have helped you in some way, whether big or small. Therefore, I am here to answer your requests for fast, easy holiday recipes to bake like these Cheese Cupcakes. As I write this, the Christmas cards are strewn on the dining table, waiting to be signed, sealed and mailed. The Christmas gifts remain unwrapped even if I already have wrappers ready. And there’s the Christmas menu – I have a list of entrees I’m going to cook when my sons come home. But then there’s the food shopping I still must do. And, there are work deadlines to finish before I officially go on holiday mode.
If you have a long to-do list for the holidays, these Cheese Cupcakes are what you need if you give homemade baked treats to friends. This is a classic cupcake that brings back memories of my youth in the Philippines. In fact, this is a very popular cupcake among Filipinos and often sold at Philippine bakeries. The beauty of the recipe is in its simplicity. All you do is mix, pour and bake. The individual cupcakes are thick and dense like a mini pound cake. The buttery aroma that flies around is made more pleasurable by the savory flavor of the melted grated cheese. If you start baking now, you’ll have these ready within the hour. Pack them in brightly colored cookie tins or gift boxes with sparkly ribbons tied to it. Enclose your message filled with love and good cheer. This is the gift that will be savored by anyone who receives it.
Filipino Cheese Cupcakes
- Large muffin pans
- Muffin paper liners
- 1 1/2 cups all purpose flour
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cut into small cubes, about 1/4 inch each
- 1/3 cup granulated sugar
- 2 whole large eggs
- 1 teaspoon pure vanilla extract
- 1/2 can (half of a 14 oz.) condensed milk
- 1 cup grated sharp cheddar cheese divided, use 3/4 cup for batter, rest of 1/4 cup for cupcake topping grated sharp cheddar cheese
- Preheat oven to 350 F. Line regular-sized muffin pans with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- Using an electric cake mixer, cream butter and sugar till creamy and fluffy for about 3 to 5 minutes.
- Add the eggs one at a time. Then add the vanilla extract.
- Pour into the mixture the half a can of condensed milk. Continue mixing.
- Mix in the dry ingredients and incorporate everything well till batter is smooth.
- Fold in the 3/4 cup grated cheese.
- Pour the cake batter into the lined muffin pans. Fill each pan 3/4 full.
- Sprinkle the top of each muffin pan with the remaining 1/4 cup grated cheese.
- Bake the cupcakes for 25 to 30 minutes at 350 F. To test if done, pierce the top of the cupcake with the tip of a sharp knife. If knife comes clean, cupcakes are done.
- Remove the cupcakes from the oven. Then remove from the muffin pans. Cool the cupcakes on a cake rack.
- Serve warm or chilled.
- Cook's comments: During the holidays, I use grated queso de bola (edam cheese) instead of the regular sharp cheddar.
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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected].
Hi, when u say u use edam cheese, do you use it in the batter or as the topping, or both?
Hi YH, the cheese is for both, as explained in the Ingredients and Procedure – use 1 cup Edam cheese, divided, 3/4 cup for the batter and 1/4 cup for the topping. Hope that helps. Thanks for asking 🙂