Japanese Castella Cupcakes Recipe

Japanese Castella Cupcakes are soft, spongy, and delicately sweet treats inspired by the traditional Castella cake. I bake them in individual portions using a simple batter of eggs, sugar, and flour, resulting in light, bouncy cupcakes with a fine crumb and subtle honey flavor. These are perfect for afternoon tea, dessert, or even breakfast.

Why You’ll Love This Recipe

I love these cupcakes because they’re incredibly fluffy and have a clean, refined taste that doesn’t rely on heavy frosting or bold flavors. The texture is soft yet springy, and the subtle sweetness makes them easy to enjoy anytime. They look beautiful with a golden top and are just the right size to enjoy in one or two bites.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs (room temperature)

• Granulated sugar

• Honey

• Warm water or milk

• Cake flour (sifted)

• Optional: vanilla extract or a pinch of salt

Directions

1. I preheat the oven to 320°F (160°C) and line a muffin pan with cupcake liners.

2. I separate the egg yolks and whites into two bowls.

3. I whisk the egg yolks with honey and a bit of warm water until pale and slightly thickened.

4. I sift in the cake flour and gently fold until just combined.

5. In a clean bowl, I beat the egg whites until foamy, then gradually add the sugar and whip until stiff peaks form.

6. I fold the egg whites into the yolk mixture in thirds, being careful not to deflate the batter.

7. I divide the batter evenly among the cupcake liners.

8. I bake for 20–25 minutes until the tops are golden and a toothpick comes out clean.

9. I let the cupcakes cool slightly in the pan before transferring to a wire rack.

Servings and timing

This recipe makes 10–12 cupcakes.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add a touch of matcha powder or cocoa powder to the flour for a flavor twist. I’ve also folded in finely chopped candied yuzu peel or used a bit of almond extract for variation. For a richer result, I swap warm milk for water in the yolk mixture.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. I let them come to room temperature before serving. These also freeze well—just wrap them individually and thaw before eating.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but I prefer cake flour for the softest texture. If I use all-purpose, I remove 1 tablespoon per cup and replace it with cornstarch.

Why do my cupcakes deflate after baking?

It’s important not to overmix or underbake. I make sure the egg whites are whipped to stiff peaks and the oven isn’t opened too early.

Can I make these in a square pan instead?

Yes, I pour the batter into a parchment-lined 8-inch square pan and bake for 35–40 minutes, just like a traditional Castella cake.

Is there a dairy-free option?

Yes, I use water instead of milk and skip any added butter or dairy for a fully dairy-free version.

Can I reduce the sugar?

I reduce it slightly, but I don’t cut too much since sugar helps create the structure and browning of the cake.

Conclusion

Japanese Castella Cupcakes are one of my favorite treats when I want something light, fluffy, and not too sweet. With their elegant texture and simple flavor, they’re perfect for tea time, special gatherings, or as a delicate dessert. Whether I’m making them plain or with a twist, they always come out beautifully soft and delicious.