Fluffy Sponge Cupcakes (Light & Airy)

These Fluffy Sponge Cupcakes are delightfully soft, cloud-like treats made with pantry staples. They’re the perfect base for decorating or simply enjoying plain with a cup of tea. With a tender crumb and golden top, these classic sponge cupcakes are light, elegant, and easy to make.

Why You’ll Love This Recipe:

Made with whipped eggs — no baking soda or cream of tartar needed
Light as air with a delicate, moist texture
Great as-is or topped with cream, fruit, or frosting
Simple ingredients, big payoff in texture and flavor

Servings: 12 cupcakes

⏱️ Prep Time: 15 minutes
⏲️ Bake Time: 18–22 minutes
️ Oven Temp: 170°C / 340°F

Ingredients

1 cup (125 g) all-purpose flour
¾ cup (150 g) granulated sugar
4 large eggs, room temperature
¼ cup (60 ml) whole milk, warm
¼ cup (60 g) unsalted butter, melted
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt

‍ Instructions

1️⃣ Prep the Oven & Pan

Preheat the oven to 170°C (340°F).
Line a 12-cup muffin tin with cupcake liners.

2️⃣ Beat the Eggs & Sugar

In a large mixing bowl, beat the eggs and sugar on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
The batter should fall in ribbons when lifted.

3️⃣ Sift & Fold the Dry Ingredients

In a separate bowl, sift together:

Flour
Baking powder
Salt

Gently fold the dry mixture into the whipped egg batter in 3–4 batches, being careful not to deflate the volume.

4️⃣ Incorporate the Milk & Butter

In a small bowl, combine warm milk and melted butter.
Add a few spoonfuls of batter into this milk-butter mixture and whisk to combine — this tempers the temperature and texture.
Gently fold this lightened mixture back into the main batter.

5️⃣ Bake

Divide the batter evenly into the prepared liners, filling each about ¾ full.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.