Name: Japanese Castella Cupcakes
Prep time: 15 min
Cook time: PT-485873H45M33S
Total time: PT-485873H45M33S
Cuisine: Japanese
Ingredients: 4 large eggs, separated; 100g granulated sugar; 100g bread flour (or all-purpose flour); 2 tbsp honey; 3 tbsp milk; 2 tbsp vegetable oil (or neutral oil); 1 tsp vanilla extract (optional)

Japanese Castella Cupcakes are a light, airy treat inspired by the traditional Castella sponge cake from Japan. These cupcakes have a delicate texture with a subtle sweetness, making them perfect for an afternoon tea or a simple dessert. The recipe is straightforward, and the results are wonderfully soft and moist cupcakes that melt in your mouth.

Why You’ll Love This Recipe

I love making these Japanese Castella Cupcakes because they come out incredibly fluffy yet moist, without being too sweet. Unlike heavier cakes, these feel light enough to enjoy any time of day. Plus, the ingredients are simple and easy to find, so it’s a hassle-free way to bring a bit of Japanese baking into my kitchen. They also keep well, making them great for preparing ahead or sharing with friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggs
Granulated sugar
Bread flour (or all-purpose flour as a substitute)
Honey
Milk
Vegetable oil (or any neutral oil)
Vanilla extract (optional)

Directions

Preheat the oven to 320°F (160°C). Line a cupcake tray with paper liners.
Separate the egg yolks and whites into two bowls.
In the yolk bowl, whisk together the egg yolks, honey, and milk until combined.
Sift the bread flour into the egg yolk mixture and gently fold it in to avoid lumps.
In the egg white bowl, whisk the egg whites until they start to foam, then gradually add sugar and continue whisking to form stiff peaks.
Gently fold the egg whites into the yolk and flour mixture in three parts, being careful not to deflate the batter.
Add the vegetable oil and vanilla extract (if using) and fold until just combined.
Pour the batter into the cupcake liners, filling them about 3/4 full.
Bake for about 20-25 minutes, or until a toothpick inserted comes out clean and the tops are lightly golden.
Let the cupcakes cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cupcakes. Preparation takes around 15 minutes, and baking takes about 20-25 minutes. Cooling time is roughly 15 minutes before serving.

Variations

I often like to experiment with the flavors by adding matcha powder for a green tea twist or a little lemon zest for a fresh citrus aroma. You could also try substituting honey with maple syrup or agave nectar to adjust the sweetness and flavor profile. For a richer cupcake, I sometimes add a tablespoon of cream cheese to the batter, which gives a subtle tanginess.

Storage/reheating

I store these cupcakes in an airtight container at room temperature, and they stay fresh for up to 2 days. For longer storage, I refrigerate them, but I let them come back to room temperature before eating to maintain their soft texture. If I want to enjoy them warm, I reheat the cupcakes gently in the microwave for about 10-15 seconds.

FAQs

What makes Castella cupcakes different from regular cupcakes?

Castella cupcakes have a lighter, more delicate texture and less sweetness compared to regular cupcakes. They rely on whipped egg whites to create their characteristic airy fluffiness.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works as a substitute, but bread flour gives a slightly firmer and springier texture due to its higher protein content.

Is it necessary to separate the eggs for this recipe?

Separating the eggs and whipping the whites separately is key to achieving the light and airy texture that defines Castella cupcakes.

Can I make these gluten-free?

You could try using a gluten-free flour blend, but the texture might be different. I recommend testing a small batch first to see how it turns out.

How long do these cupcakes stay fresh?

They taste best within 2 days at room temperature. Refrigerating extends freshness up to 4 days but may slightly change the texture.

Conclusion

Making Japanese Castella Cupcakes is a delightful way to enjoy a classic Japanese treat with minimal fuss. I appreciate how the batter comes together easily, and the final cupcakes are beautifully soft and subtly sweet. Whether I’m sharing them with friends or enjoying a quiet moment with tea, these cupcakes never disappoint. If you’re looking for a light, elegant dessert to bake, this recipe is definitely one I’d recommend trying.