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.

6️⃣ Cool & Serve

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve plain or decorate as desired.

Nutrition (Per Cupcake – Approx.)

• Calories: 160

• Carbs: 20g

• Fat: 7g

• Sugar: 12g

• Protein: 4g

Tips & Variations

• Room temperature eggs whip better — don’t skip this step

• Don’t overmix after adding flour — it deflates the batter

• Add a hint of lemon or almond extract for flavor twists

• Top with whipped cream, fresh berries, or dust with powdered sugar

Fluffy Sponge Cupcakes (Light & Airy)

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• Author: Douaa
• Total Time: 40 minutes
• Yield: 12 cupcakes

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Description

These Fluffy Sponge Cupcakes are delightfully light and tender — a classic treat that works perfectly on their own or dressed up with cream, fruit, or frosting. With whipped eggs and minimal fat, this Japanese-style sponge delivers a soft, cloud-like texture in every bite.

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Ingredients

• 1 cup (125 g) all-purpose flour

• 3/4 cup (150 g) granulated sugar

• 4 large eggs, room temperature

• 1/4 cup (60 ml) whole milk, warm

• 1/4 cup (60 g) unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1/4 teaspoon salt

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Instructions

1️⃣ Preheat & Prep

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

2️⃣ Whip the Eggs

In a large mixing bowl, beat 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 from the beaters.

3️⃣ Add Flavor & Dry Ingredients

Stir in the vanilla extract.
Sift together flour, baking powder, and salt, then fold into the egg mixture in 3 batches, using a spatula.
Be gentle to avoid deflating the airy batter.

4️⃣ Incorporate Milk & Butter

In a small bowl, combine warm milk and melted butter.
Add a few spoonfuls of the batter to this milk mixture to temper it, then gently fold it back into the main batter.

5️⃣ Bake

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

6️⃣ Cool & Serve

Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy plain or decorate with whipped cream, fruit, or frosting of your choice!

Notes

• Use room temperature eggs for max volume.

• Don’t overmix once the flour is added.

• Cupcakes are best enjoyed the same day, but they stay soft for up to 2 days stored in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American