Three-Cheese Cupcakes

Recipe by
READY IN: 1hr 5mins
YIELD: 6 cupcakes




  • For the cupcakes:
  • Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
  • In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
  • Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
  • Scoop 2 level tablespoons of batter into each muffin liner.
  • Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
  • Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
  • Sprinkle the grated mozzarella cheese on top of each muffin.
  • Bake for 20-25 minutes until well-risen and golden-brown on top.
  • Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
  • For the frosting:
  • Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
  • Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
  • Pipe the frosting onto each cupcake then garnish with chives.
  • Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
  • Tools:
  • Piping bag (for frosting = optional).
  • 12-cup standard muffin tin.
  • Note:
  • If you’d prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.