15 Reviews

This was the first time I've made a cheese cupcake, and I was pleasantly surprised. The orange extract adds a really nice touch. The cakes were light and fluffy. I sent a good portion of them to work with my brother, and everyone there loved them..even a person who does not like cheese, said that they were excellent and ate more than one. I personally would like more cheese in them next time. Thank you!

2 people found this helpful. Was it helpful to you? [Yes] [No]
Sugar Fairy June 23, 2011

just wondering - what are those teachers doing stealing cupcakes from your children?!! ;)

2 people found this helpful. Was it helpful to you? [Yes] [No]
groovyrooby June 29, 2009

I absolutely love these cupcakes. I didn't have orange flavoring so I used almond and wow soooooooo good! My family loves it also. I overbaked them at 25 minutes. So the next time I will reduce to 22 minutes.

1 person found this helpful. Was it helpful to you? [Yes] [No]
YungB June 07, 2011

well this is my third time making these and I think I will double the recipe and hide half so I might have a chance to get more than a half of one! My family devoured these, they were delicious! the combination of the sweet milk flavor with the savory cheese makes for a treat and the texture is just perfect, moist and tender. they puff up beautifully in the oven and make the kitchen smell like heaven. thanks so much for one of my all time favorite recipes!

1 person found this helpful. Was it helpful to you? [Yes] [No]
verybaddmom September 23, 2009

Super yummy!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Ging January 17, 2014

Excellent recipe. PRovides a great base for creating variants. Instead of cheese blueberry can be mixed in. Peanuts, cranberry, chocolate chips. A really smooth peanut butter can also substitute part of the condensed milk. Self rising flour would also help! Great Recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Ivan M September 01, 2009

I have never had a cheese cupcake before so this was a multitude of flavours, sweet, orangey, and sightly cheesey all at the same time. I didn't taste the velvetta at all, thought they could use more, but not knowing if it will make them too heavy I will leave the recipe alone. Oh wait I did use half a cup pastry flour in the batter as I ran out of all purpose. Very good will make again I am sure. Updated; I will add all cheddar next time instead of the velvetta. they are little dry on the second and third day, just nuke 6 seconds helps. They do taste good with hot cup of coffee.

0 people found this helpful. Was it helpful to you? [Yes] [No]
andypandy June 24, 2009

Great recipe! Cupcakes came out light but moist and very flavorful. Winner! Thank you for sharing this :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Everyday Mom May 13, 2009

whoever posted this recipe is a SAINT! i love you! i love yoU! i love this recipe so much.. actually i've been selling my cupcakes and making big money because of you! ur my super inspiration! thanks a lot!

0 people found this helpful. Was it helpful to you? [Yes] [No]
shobe_kaye March 25, 2009

yami & fluffy cupcake....thanks

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Intesar November 21, 2008
Ultra Moist Cheese Cupcakes