Here’s a simple recipe for Easy Castella Cupcakes – a soft, fluffy Japanese sponge cake with a delicate sweetness. These cupcakes are great for snacks or light desserts.
🍯 Easy Castella Cupcakes Recipe
Servings: 8 cupcakes
Prep Time: 15 minutes
Cook Time: 20–25 minutes
🧁 Ingredients:
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4 large eggs (room temperature)
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100 g (1/2 cup) granulated sugar
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2 tbsp honey
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2 tbsp warm milk
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100 g (3/4 cup) cake flour (sifted)
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Optional: a pinch of salt
🍽 Instructions:
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Preheat & Prep:
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Preheat oven to 170°C (340°F).
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Line a muffin tin with cupcake liners.
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Mix Wet Ingredients:
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In a small bowl, combine honey and warm milk. Stir until dissolved. Set aside.
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Beat Eggs:
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In a large bowl, beat eggs and sugar with a hand mixer on high speed for 5–7 minutes, until the mixture is pale, thick, and tripled in volume.
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Add Honey Mixture:
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Reduce to low speed and slowly add the honey-milk mixture. Mix until just combined.
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Fold in Flour:
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Sift the cake flour over the egg mixture in 2 batches. Gently fold with a spatula until no flour remains. Don’t overmix!
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Pour into Liners:
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Fill cupcake liners about 80% full. Tap the tray lightly to remove air bubbles.
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Bake:
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Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.
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Cool:
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Let cupcakes cool slightly in the pan, then transfer to a wire rack.
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🍓 Optional Toppings:
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Dust with powdered sugar
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Serve with whipped cream and berries
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Light glaze with honey or syrup
Would you like a version that’s gluten-free or dairy-free?