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.

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