Description
Easy Castella Cupcakes are soft, fluffy Japanese sponge cakes with a subtly sweet flavor and a honey-kissed aroma. These individual-sized treats are perfect for afternoon tea or a light dessert, with a moist, bouncy texture that melts in your mouth.
Ingredients
Scale
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons honey
- 1 tablespoon warm water
- 3/4 cup (90g) cake flour, sifted
- 1/4 teaspoon salt
- 1/4 cup (60ml) milk, warm
- 1/4 cup (60ml) vegetable oil
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix honey and warm water until dissolved. Set aside.
- In a large bowl, beat the eggs with sugar using an electric mixer on high speed for 5–7 minutes until pale and thick.
- Reduce to low speed and mix in the honey-water mixture.
- Gently fold in the sifted cake flour and salt in two additions, being careful not to deflate the batter.
- In a separate bowl, mix warm milk and oil. Add a small amount of batter to the milk-oil mixture to temper, then fold back into the main batter.
- Divide batter evenly among cupcake liners (about 3/4 full).
- Bake for 18–22 minutes, or until golden and a toothpick inserted comes out clean.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use cake flour for the signature light and fluffy texture.
- Do not overmix to avoid deflating the batter.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: castella cupcakes, Japanese sponge cake, honey sponge cupcakes, light fluffy dessert, easy castella