Place oven rack in the middle of the oven. Preheat oven to 350 F degrees.Prepare muffin tins by lining them with paper liners (I used tulip-shaped cupcake liners).
In a bowl, whisk together the dry ingredients: Flour, baking powder and soda, and the salt. Set aside.
Using a cake mixer, cream the softened butter on medium speed till light and creamy. Add the sugar to the mixture gradually.
Add the whole egg and continue mixing. Add the egg yolks one at a time. Mix well.
Lower the mixer speed. Add the dry ingredients, alternating with the milk. Begin and end with the dry ingredients. Continue mixing for 1 to 2 minutes till batter is smooth and blended.
Pour the cake batter into the lined muffin tins. Bake cupcakes at a preheated oven of 350 F for 18 to 20 minutes. Test for if cakes are done by piercing the tip of a small knife at the center. If knife comes out clean, cupcakes are done.
Remove cupcakes from the oven and cool on a cake rack for about 1 hour. Cupcakes must be completely cool at room temperature before adding the frosting or icing on top.
Using a cake spatula, spread 3 Tablespoons of Yema on each cupcake. Sprinkle a teaspoon of grated cheddar cheese on each cupcake.