Easy Castella Cupcakes – So Soft They Melt in Your Mouth

If you’re craving a dessert that’s light, airy, and perfectly sweet, these Easy Castella Cupcakes will win your heart. Inspired by the traditional Japanese Castella sponge cake, this mini version delivers the same rich flavor and delicate texture in a quick, single-serving format. Whether served as an afternoon snack, paired with a cup of tea, or as a charming dessert for guests, these cupcakes are a foolproof crowd-pleaser.

What Are Castella Cupcakes?

Castella (or Kasutera) is a Japanese sponge cake with Portuguese roots, made with simple ingredients like eggs, sugar, flour, and honey. The result? A sponge that is incredibly soft, moist, and melt-in-your-mouth tender. These Castella Cupcakes follow the same tradition, but in a bite-sized, easy-to-handle format that’s perfect for modern baking needs.

Why You’ll Love This Castella Cupcake Recipe

• No butter needed – oil gives the cakes their signature soft texture.
• Fluffy and light – whipped eggs and gentle folding technique create the perfect rise.
• Simple ingredients – you probably already have everything in your pantry.
• Versatile treat – ideal for lunch boxes, tea parties, or elegant dessert platters.

Ingredients You’ll Need

Here’s everything you need to whip up a batch of these fluffy Castella Cupcakes:

• 2 large eggs (at room temperature)
• 100g (1/2 cup) granulated sugar
• 3 tbsp honey
• 2 tbsp warm milk
• 100g (3/4 cup) cake flour, sifted
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

Pro Tip: Using cake flour (instead of all-purpose flour) is essential to achieve the delicate, cotton-soft texture that Castella is famous for.

Step-by-Step Instructions for Castella Cupcake Perfection

1. Prepare the Oven and Pan

Preheat your oven to 170°C (340°F). Line a muffin tray with cupcake liners.

2. Mix the Honey and Milk

In a small bowl, combine honey and warm milk. Stir until dissolved, then set aside to cool slightly.

3. Beat Eggs and Sugar

In a large mixing bowl, use a hand mixer to beat eggs on high speed. Slowly add the sugar, continuing to beat until the mixture is pale, thick, and forms ribbons when the beater is lifted.

4. Add Flavor and Sweetness

Gently mix in the honey-milk mixture and vanilla extract until well combined.

5. Incorporate the Flour

Sift in the cake flour in two parts, folding very gently each time to retain the airiness of the batter. Do not overmix.

6. Add Oil

Drizzle in the vegetable oil and carefully fold until it’s fully absorbed into the batter. The oil will add moisture without making the cupcakes heavy.

7. Fill the Liners and Bake

Pour the batter into your prepared liners, filling each about 80% full. Bake for 18–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

8. Cool and Serve

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy as-is or lightly dust with powdered sugar.

Tips for the Softest Castella Cupcakes

• Room Temperature Eggs: This helps create more volume when whipped.
• Fold, Don’t Stir: Use a spatula and a gentle folding motion to avoid deflating the batter.
• Do Not Overbake: Remove from the oven as soon as the tops turn golden and the toothpick test passes.
• Sift the Flour: Twice, if needed. This prevents clumps and ensures even mixing.

Serving Ideas

These Castella Cupcakes are perfect on their own, but you can also try:

• Topping with a dollop of whipped cream and fresh berries
• Drizzling with a touch of honey or maple syrup
• Pairing with green tea, jasmine tea, or a warm latte
• Serving on a dessert platter with mini fruit tarts or mochi

Make-Ahead and Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days, but allow to come to room temperature before serving.
• Freezer: Wrap each cupcake in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge or at room temperature for a few hours.

Nutrition Estimate (Per Cupcake)

• Calories: ~140
• Fat: 4g
• Carbohydrates: 22g
• Protein: 3g
• Sugar: 14g
• Fiber: <1g

These cupcakes are lighter than your average dessert, making them a delightful and guilt-free indulgence.

Final Thoughts

Delicate, moist, and just the right amount of sweet, these Easy Castella Cupcakes are an elegant twist on a classic sponge cake. With minimal ingredients and a simple method, they’re perfect for both beginner bakers and seasoned pros. Once you try one, you’ll understand why they’re so beloved across Japan and beyond.

Whether you enjoy them fresh out of the oven, lightly chilled, or frozen for a refreshing treat, Castella Cupcakes are always a good idea.

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