Three Cheese Cupcakes Recipe

Name: Three Cheese Cupcakes
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; ½ cup (1 stick) unsalted butter; ¾ cup granulated sugar; 1 large egg; 1 tsp orange extract; ½ cup sweetened condensed milk; Parmesan Cheese (not found in recipe); 12 (1-inch) cubes Velveeta cheese; ⅓ cup grated mozzarella cheese; 4 oz cream cheese; 2 tbsp honey; pinch hot sauce; Chives (not found in recipe); 1 cup shredded cheddar cheese

Indulge in the ultimate cheesy delight! These savory cupcakes are bursting with three kinds of cheese – cheddar, velveeta, and mozzarella – baked to perfection and topped with a creamy, dreamy, cheesy frosting with a hint of honey and spice. Prepare for a flavor explosion in every bite!

Prep Time 20 mins

Cook Time 65 mins

Calories 455.9 kcal

Protein 24g

Rating 1.0 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Cheese Cupcakes

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
1 large egg
1 tsp orange extract
½ cup sweetened condensed milk
Parmesan Cheese (not found in recipe)
12 (1-inch) cubes Velveeta cheese
⅓ cup grated mozzarella cheese
4 oz cream cheese
2 tbsp honey
pinch hot sauce
Chives (not found in recipe)
1 cup shredded cheddar cheese

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How to Make Three Cheese Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
**Make the cupcake batter:** In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt.
In a separate bowl, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp orange extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in ½ cup sweetened condensed milk and 1 cup shredded cheddar cheese until incorporated.
Fill each muffin liner halfway with batter.
Place one 1-inch cube of velveeta cheese in the center of each cupcake.
Top with remaining batter, filling the liners ¾ full.
Sprinkle ⅓ cup grated mozzarella cheese over the tops of the cupcakes.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
**Make the frosting:** In a medium bowl, beat together 4 oz cream cheese (softened), 2 tbsp honey, and a pinch of hot sauce (or more, to taste) with an electric mixer until smooth and creamy.
Once cupcakes are completely cool, frost them using a piping bag or knife.