Ultra Moist Cheese Cupcakes
Indulge in the rich, buttery goodness of Ultra Moist Cheese Cupcakes, a delightful fusion of sweet and savory flavors that's bound to impress. These cupcakes are made ultra soft with a luxurious blend of cream cheese, unsalted butter, and shredded cheddar cheese, creating a perfectly moist texture that melts in your mouth. Easy to whip up in under 40 minutes, this recipe combines classic baking techniques like alternating wet and dry ingredients to ensure a tender crumb. With a slight hint of salt balancing the sweetness, these cupcakes offer a unique twist that's perfect for any occasion, whether as a snack or an elegant dessert. Serve them plain for a comforting treat or top with cream cheese frosting for a decadent finish. Perfectly portioned for 12 servings, these cheesy delights are guaranteed crowd-pleasers for fans of savory-sweet confections!
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Recipe Information
Ingredients
- 225 grams cream cheese
- 115 grams unsalted butter
- 200 grams granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 225 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 120 milliliters whole milk
- 100 grams cheddar cheese (shredded)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, beat the cream cheese and unsalted butter together until creamy and smooth, about 2-3 minutes.
Gradually add the granulated sugar and continue to beat until fluffy, about 2 more minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, taking care not to overmix.
Gently fold in the shredded cheddar cheese using a spatula until evenly distributed in the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cheese cupcakes as they are or topped with a light cream cheese frosting for added decadence.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
