If you have a soft spot for light, airy desserts that melt in your mouth, then you are going to fall head over heels for this Japanese Castella Cupcakes Recipe. These delightful little cupcakes capture the essence of traditional Castella cake with their delicate crumb, subtle sweetness, and just a hint of honey that gives them a unique, comforting flavor. Perfectly moist and irresistibly fluffy, these cupcakes are a charming way to bring a bit of Japan’s beloved sponge cake tradition right into your own kitchen. Whether you’re treating yourself or impressing friends, this recipe is a true crowd-pleaser that’s as simple to make as it is delicious.
Ingredients You’ll Need
All the goodness in the Japanese Castella Cupcakes Recipe comes down to a handful of simple, essential ingredients. Each one plays a crucial role, from lending moisture and sweetness to creating that signature light texture and golden color.
- 3 large eggs, at room temperature: Eggs provide structure and a tender crumb, and bringing them to room temp helps create a fluffy batter.
- 1/2 cup (100g) granulated sugar: Adds sweetness and assists in whipping the eggs to a pale, airy consistency.
- 1/4 cup (60g) honey: This natural sweetener offers a subtle floral note and keeps the cupcakes moist.
- 1/2 cup (120g) whole milk: Contributes creaminess and balances the batter’s density.
- 1/4 cup (60g) unsalted butter, melted: Brings richness and a silky mouthfeel to the finished cupcakes.
- 1 1/2 cups (180g) all-purpose flour, sifted: The foundation of the cupcakes, sifted to keep the batter light and free of lumps.
- 1/2 tsp vanilla extract: Infuses the cupcakes with warm, aromatic flavor.
- Pinch of salt: Enhances all the other flavors and balances sweetness perfectly.
How to Make Japanese Castella Cupcakes Recipe
Step 1: Preparing Your Oven and Pan
Start by preheating your oven to a gentle 320°F (160°C). Line a 12-cup muffin tin with paper cupcake liners — this not only prevents sticking but makes these cupcakes incredibly easy to handle once baked. The lower temperature ensures the cupcakes bake slowly and evenly, resulting in their signature soft texture.
Step 2: Whisking the Eggs and Sugar
In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale, thick, and fluffy. This aeration step is crucial for the delicate lift that defines the Castella cupcakes. You can use an electric mixer, which makes this so much easier, or whisk by hand if you’re feeling strong!
Step 3: Adding the Honey, Milk, and Butter
Next, in a small bowl, combine the honey, whole milk, and melted unsalted butter. Pour this liquid mixture slowly into the fluffy eggs and sugar while mixing gently. This blend enriches the batter with a lovely sweetness and moistness that keeps the cupcakes from drying out.
Step 4: Folding in the Flour and Salt
Now comes the delicate part. Add the sifted flour and a pinch of salt to the wet ingredients. Using a spatula, gently fold the flour into the batter with care, avoiding overmixing which can make the cupcakes tough. The goal is just to combine everything until no flour streaks remain to keep the airy texture intact.
Step 5: Filling the Cupcake Liners
Divide the batter evenly among your prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise beautifully without overflowing.
Step 6: Baking Until Perfect
Bake for 18 to 22 minutes, testing with a toothpick inserted into the center—a clean toothpick means your cupcakes are ready. You’ll notice a gorgeous golden top with a softly springy texture beneath.
Step 7: Cooling and Enjoying
Once out of the oven, allow the cupcakes to cool in the pan for about five minutes before transferring them to a wire rack. This cooling helps them set perfectly so each bite feels like a little cloud of moist, spongy heaven.
How to Serve Japanese Castella Cupcakes Recipe
Garnishes
These cupcakes are delicate and slightly sweet, so subtle garnishes work best. A dusting of powdered sugar or a light brush of honey glaze can add a touch of elegance. Fresh berries or a dollop of whipped cream bring a refreshing contrast that elevates each bite.
Side Dishes
Japanese Castella Cupcakes pair wonderfully with a warm cup of matcha tea or a mild floral green tea. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or a spoonful of creamy custard to complement the cupcakes’ light sweetness.
Creative Ways to Present
For a charming presentation, try stacking the cupcakes in tiers on a pretty stand, or wrap each individually in a clear cellophane bag tied with a cute ribbon for gifting. You can also decorate the tops with edible flowers or a tiny piece of candied orange peel to make them feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Japanese Castella Cupcakes in an airtight container at room temperature for up to two days to keep them moist and tender. Avoid refrigerating as this can dry them out and affect their soft texture.
Freezing
If you want to keep them longer, these cupcakes freeze beautifully. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to one month without losing their delicate texture.
Reheating
To enjoy frozen cupcakes, thaw at room temperature for about an hour. If you want to refresh their warmth and softness, pop them in a warm oven (around 300°F / 150°C) for 5–7 minutes. This helps bring back their freshly baked charm.
FAQs
Can I substitute honey with another sweetener in this recipe?
Yes, you can use maple syrup or agave nectar as a substitute for honey, but keep in mind the flavor will change slightly. Honey adds a unique floral sweetness that’s signature to the taste of these cupcakes.
Why is the oven temperature set lower than usual?
The lower baking temperature allows the cupcakes to cook evenly and slowly, preventing them from browning too quickly or drying out. This helps achieve the soft, pillowy texture characteristic of Japanese Castella cupcakes.
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour will make the cupcakes even lighter and more tender, perfect if you want that ultra-soft texture. Just measure the same amount, but remember to sift it well.
Is it necessary to use room temperature eggs?
Using room temperature eggs helps them whip up more easily and achieve maximum volume, which is key for the spongy texture of the cupcakes. If you forget to take them out early, placing them in warm water for a few minutes can help.
How long do these cupcakes stay fresh?
Best eaten within two days if stored at room temperature in an airtight container. They tend to lose their softness and flavor after that, though freezing can extend their shelf life nicely.
Final Thoughts
This Japanese Castella Cupcakes Recipe is a wonderful way to bring a little Japanese bakery magic directly into your home kitchen. With its minimal ingredients and straightforward steps, it’s a recipe that truly anyone can master and enjoy. Once you taste these moist, fluffy cupcakes with their subtle sweetness and honey-kissed glow, you’ll understand why they’re such a treasured treat. I hope you have as much fun making and sharing them as I do every time I bake this special recipe!
Print
Japanese Castella Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
These Japanese Castella Cupcakes are light, fluffy, and perfectly moist, infused with honey for a subtle sweetness and a delicate vanilla aroma. Inspired by the classic Castella cake, these individual cupcakes are easy to make and ideal for teatime or dessert.
Ingredients
Wet 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
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups (180g) all-purpose flour, sifted
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with paper cupcake liners to ensure easy removal and cleanup.
- Whisk Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and fluffy, about 3 to 5 minutes. Using an electric mixer or stand mixer will speed up this step.
- Combine Wet Ingredients: In a separate bowl, mix together the honey, whole milk, and melted unsalted butter. Add this mixture to the beaten eggs and sugar, stirring until fully incorporated.
- Fold in Dry Ingredients: Add the sifted all-purpose flour and a pinch of salt to the wet mixture. Gently fold the flour into the batter using a spatula, taking care not to overmix or deflate the batter, until no flour streaks remain.
- Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to leave room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve: Enjoy these deliciously fluffy and moist Japanese Castella cupcakes with your favorite cup of tea or coffee for a delightful treat.
Notes
- Ensure eggs are at room temperature to achieve maximum fluffiness in the batter.
- Do not overmix the batter after adding flour to keep the cupcakes tender and light.
- Use a toothpick test to make sure cupcakes are fully baked.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.
