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
Scale
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.
