If you’ve ever dreamt of a soft, airy, and melt-in-your-mouth cake that’s not too sweet but perfectly balanced, you’re going to fall in love with Japanese Castella Cupcakes. These little beauties are based on the traditional Japanese Castella cake, known for its light, spongy texture and delicate flavor. Imagine a bite-sized version of this iconic dessert—light as a cloud and perfectly sweetened, just the right amount of indulgence without being overwhelming.
Castella cupcakes are the perfect treat when you’re craving something that feels fancy but isn’t a total hassle to make. They’re simple, elegant, and have that “wow” factor that’s sure to impress at any gathering. Whether you’re serving them at a tea party, enjoying a quiet afternoon snack, or giving a homemade gift, these cupcakes are the ideal choice. They’re sweet, soft, and utterly satisfying with every bite. Seriously, once you take a bite, you won’t want to stop.
Why You’ll Love Japanese Castella Cupcakes
Here’s why these Japanese Castella Cupcakes should be your next baking project:
Light and Airy: The texture of these cupcakes is like no other. They’re soft, fluffy, and almost melt in your mouth with each bite. It’s the perfect balance of lightness without sacrificing flavor.
Not Too Sweet: Unlike many traditional cupcakes, Castella cupcakes are subtly sweet, letting the natural flavors of the eggs and honey shine through. It’s like a delicate whisper of sweetness—just perfect.
Simple Ingredients: You don’t need a long list of fancy ingredients to make these cupcakes. A few pantry staples like eggs, honey, and sugar are all you need for that perfect cake-like texture.
Elegant: These cupcakes have a subtle, sophisticated feel to them. They’re just the right balance of understated and delicious, making them the perfect treat for any occasion.
Bite-Sized Perfection: Instead of a whole cake, these cupcakes give you that Castella experience in a convenient, individual serving. You can enjoy one (or maybe two) without feeling overly indulged.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
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Ingredients in Japanese Castella Cupcakes
These cupcakes might look fancy, but they come together with just a few simple ingredients. Here’s what you’ll need:
Eggs
Eggs are the star of Castella cupcakes, providing that soft, spongy texture. They create that signature lightness that makes this cake so special.
Honey
The honey adds a touch of natural sweetness and gives the cupcakes their moist, tender crumb. It also adds that beautiful golden color to the batter.
Granulated Sugar
A little sugar helps balance the flavor, but these cupcakes aren’t overly sweet. The sugar just helps bring out the other flavors, giving you the perfect sweetness without being cloying.
Cake Flour
Cake flour makes these cupcakes extra soft and light. It gives them that fine, smooth texture that melts in your mouth.
All-Purpose Flour
A small amount of all-purpose flour helps with the structure, ensuring the cupcakes hold together while still being delicate.
Milk
Milk adds moisture to the batter, making the cupcakes even softer and more tender.
Butter
A bit of butter goes a long way in adding richness and flavor, while still keeping the texture light.
Baking Powder
A pinch of baking powder helps give the cupcakes a little lift, ensuring they rise perfectly without being too dense.
Instructions
Now that you’ve got your ingredients ready, let’s jump into how to make these deliciously fluffy Japanese Castella cupcakes:
Preheat the Oven
Preheat your oven to 325°F (163°C). Line your cupcake pan with paper liners or lightly grease each cup to ensure the cupcakes don’t stick.
Whisk the Eggs and Sugar
In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes thick and pale. This step is important for creating the airy texture of the cupcakes. Use a hand mixer or stand mixer to save time and get the right consistency.
Add the Honey and Milk
Once the eggs and sugar are well combined, gently whisk in the honey and milk. Be sure the honey is fully incorporated into the mixture.
Sift the Dry Ingredients
In a separate bowl, sift together the cake flour, all-purpose flour, and baking powder. Sifting ensures there are no lumps, and it helps create the light, airy texture of the cupcakes.
Fold in the Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula. Be careful not to deflate the batter—you want to keep as much air in there as possible.
Add the Butter
Melt the butter and let it cool slightly. Once cooled, fold the melted butter into the batter. This gives the cupcakes a soft, tender crumb and a rich flavor.
Bake the Cupcakes
Spoon the batter into the cupcake pan, filling each cup about 2/3 full. Bake for about 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. You’ll know they’re done when they spring back lightly to the touch.
Cool and Serve
Allow the cupcakes to cool completely on a wire rack before serving. They’re perfect on their own, but you can also dust them with powdered sugar for an extra touch of elegance.
Nutrition Facts
Servings: 12 cupcakes
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Japanese Castella Cupcakes
These delicate cupcakes are perfect for any occasion, but here are a few ideas to make them even more delightful:
Afternoon Tea: Pair them with a warm cup of green tea or Earl Grey for a light, calming afternoon snack.
Simple Dusting: Dust the cupcakes with powdered sugar or top with a tiny dollop of whipped cream for an extra touch of sweetness.
Fruit Topping: Fresh berries, like raspberries or strawberries, would add a burst of color and a bit of tartness that contrasts beautifully with the sweetness of the cupcakes.
As a Dessert: Serve them as part of a light dessert spread, alongside other treats like mochi or Japanese shortbread cookies.
Additional Tips
Don’t Overmix the Batter: The key to making these cupcakes light and airy is to handle the batter gently. Overmixing can deflate the air you’ve worked hard to incorporate.
Temperature Matters: Make sure your eggs are at room temperature before you start. This helps them whip up more easily and creates a better texture in the batter.
Use a Hand Mixer: If you don’t have a stand mixer, a hand mixer will work just fine. You’ll need to whisk the egg-sugar mixture until it’s thick and forms soft peaks, so a mixer can save you some elbow grease.
Storage: These cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
Freezing: You can freeze these cupcakes after baking and cooling. Just wrap them tightly in plastic wrap and store them in an airtight container for up to 1 month. Thaw at room temperature before serving.
FAQ Section
Q1: Can I make these cupcakes without honey?
A1: While honey adds a unique flavor and moisture, you can substitute it with light corn syrup or maple syrup if needed.
Q2: Can I make these cupcakes in a regular cake pan?
A2: Yes! You can bake the batter in a round cake pan if you prefer. Just adjust the baking time, as a larger pan might need a few more minutes in the oven.
Q3: Can I use all-purpose flour instead of cake flour?
A3: Cake flour gives these cupcakes their signature light texture, but if you don’t have it, you can substitute all-purpose flour with a small reduction in the amount. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.
Q4: Can I add flavorings to the batter?
A4: Absolutely! You can experiment with vanilla extract, citrus zest, or a dash of matcha powder to create different flavor profiles.
Q5: Can I make these ahead of time?
A5: Yes, you can bake these cupcakes ahead of time and store them in an airtight container for up to 2 days. You can also freeze them for longer storage.
Conclusion
These Japanese Castella Cupcakes are a perfect little indulgence—light, airy, and deliciously delicate. They’re perfect for anyone who loves a subtle, refined dessert that feels special without being overly sweet. Whether you’re treating yourself or impressing your friends, these cupcakes are sure to be a hit. So, grab your ingredients, whip up that fluffy batter, and enjoy a bite of heaven!
Print
Japanese Castella Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Light, fluffy, and tender Japanese Castella Cupcakes with a soft texture and slightly sweet flavor. These cupcakes are perfect for tea time or as a delicate dessert.
Ingredients
- 3 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) honey
- 1/2 cup (120g) whole milk
- 1/4 cup (60g) unsalted butter, melted
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a large mixing bowl, whisk the eggs and sugar together until pale and fluffy, about 3-5 minutes. This can be done using an electric mixer or a stand mixer.
- In a separate small bowl, combine the honey, milk, and melted butter, then add this mixture into the egg and sugar mixture. Mix until well combined.
- Add the sifted flour and a pinch of salt to the wet ingredients. Gently fold in the flour using a spatula, being careful not to deflate the batter. Continue folding until the flour is just incorporated and no streaks remain.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy these fluffy, moist Japanese Castella cupcakes with a cup of tea or coffee!
Notes
- Make sure to sift the flour before adding it to the batter to ensure a smooth and lump-free mixture.
- If you don’t have honey, you can substitute it with maple syrup or corn syrup, though honey adds a distinct flavor.
- For a richer taste, you can add a teaspoon of lemon zest or a small splash of vanilla extract to the batter.
- For extra moisture, you can brush the tops of the cupcakes with a little bit of warm honey or syrup after baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 16g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg