Cheese Cupcakes
Moist and buttery cheese cupcakes are sure to be a family favorite. Delicious for breakfast with coffee or tea as well as as a snack on the go.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup quick-melt cheese, shredded
- 1 cup cheddar cheese, shredded
Instructions
- 1
Line the muffin pan with cupcake liners. Preheat oven to 350 F.
- 2
In a large bowl, combine flour, baking powder, and salt.
- 3
In a medium 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 1/2 of sweetened condensed milk in between (1/3 flour mixture, 1/2 condensed milk, 1/3 flour mixture, 1/2 condensed milk and 1/3 flour mixture) to egg mixture. Beat at low speed with every addition.
- 5
Add quick-melt cheese and stir to combine.
- 6
Using a scoop or spoon, fill each muffin hole up to 3/4 full. Top with cheddar cheese.
- 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.