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Japanese Castella Cupcakes Recipe

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Japanese Castella Cupcakes are light, fluffy sponge cakes with a subtle honey flavor, baked in individual portions for a refined and easy-to-enjoy treat inspired by traditional Castella cake.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10–12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

  • 4 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 2 tbsp honey
  • 2 tbsp warm water or milk
  • 3/4 cup cake flour, sifted
  • Optional: 1/2 tsp vanilla extract or a pinch of salt

Instructions

  1. Preheat oven to 320°F (160°C) and line a muffin pan with cupcake liners.
  2. Separate egg yolks and whites into two bowls.
  3. Whisk egg yolks with honey and warm water (or milk) until pale and slightly thickened.
  4. Sift in the cake flour and fold gently until just combined.
  5. In a clean bowl, beat egg whites until foamy, gradually add sugar, and whip to stiff peaks.
  6. Fold egg whites into the yolk mixture in three additions, carefully maintaining volume.
  7. Divide batter evenly among cupcake liners.
  8. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
  9. Cool slightly in the pan, then transfer to a wire rack to cool completely.

Notes

  • Matcha or cocoa powder can be added for a flavor twist.
  • Chopped candied yuzu peel or almond extract add unique variations.
  • Use warm milk instead of water for a richer taste.
  • Wrap individually for freezer storage; thaw before serving.
  • Substitute cake flour by removing 1 tbsp of all-purpose flour and adding 1 tbsp of cornstarch.

Nutrition

Find it online: https://allcookedup.com/japanese-castella-cupcakes-recipe/