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Japanese Castella Cupcakes


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  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x
  • 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

Scale
  • 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

  1. Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. 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.
  8. 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