Here’s a delightful recipe for Cheese Cupcakes — soft, moist, and slightly tangy with a rich cream cheese flavor. These are popular in Filipino and Asian bakeries and often topped with shredded cheese for a sweet-salty finish. If you’re referring to “Marty and Pastry” as a brand or style, this recipe captures the homemade bakery-style flavor common to many beloved cheese cupcake versions.
🧁 Cheese Cupcakes (Filipino-Style Bakery Treat)
🕒 Total Time: ~40 minutes
🍽 Yields: 12–15 cupcakes
🧀 Moist, fluffy, cheesy, and perfectly sweet with a salty twist
Ingredients:
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½ cup (1 stick) unsalted butter, softened
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1 package (8 oz) cream cheese, softened
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¾ cup granulated sugar
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3 large eggs
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1 ¼ cups all-purpose flour
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1 tsp baking powder
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½ tsp vanilla extract
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½ cup evaporated milk (or regular milk)
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½ cup grated cheddar cheese, for topping (use quick melt or processed cheese for authenticity)
Instructions:
1. Preheat oven and prep pans:
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Preheat oven to 350°F (175°C).
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Line a muffin pan with cupcake liners.
2. Make the batter:
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In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each addition.
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Mix in the vanilla extract.
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In a separate bowl, whisk together the flour and baking powder.
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Gradually add the dry ingredients to the wet mixture, alternating with the evaporated milk, starting and ending with flour. Mix just until combined.
3. Portion and top:
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Divide batter evenly among the cupcake liners (fill about ¾ full).
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Sprinkle the tops generously with grated cheese.
4. Bake:
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
✅ Tips:
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These taste great warm or at room temperature.
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Store in an airtight container at room temp for 2 days or refrigerate for up to a week.
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Want them extra cheesy? Mix a bit of cheese into the batter as well.
Would you like a version with ube, chocolate chips, or a crumb topping?