These Fluffy Sponge Cupcakes are a classic example of how simple ingredients can create something magical. Made with whipped eggs and minimal fat, they rise beautifully in the oven to form soft, springy domes with a golden top and a feather-light crumb. The secret lies in the technique—whipping the eggs and sugar until thick and voluminous, then gently folding in sifted flour and a touch of warm milk and butter. The result is a cupcake that’s light as air, subtly sweet, and perfect as-is or topped with whipped cream, jam, or buttercream. Whether you’re baking for a celebration or just a cozy afternoon, these cupcakes are a joy to make and eat.
Ingredients:
Dry Ingredients:
- 140g (1 cup) plain flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients:
- 4 large eggs, room temperature
- 100g (½ cup) caster sugar
- 1 tsp vanilla extract
- 50g (3½ tbsp) unsalted butter
- 50ml (3½ tbsp) whole milk
Optional Toppings:
- Powdered sugar for dusting
- Whipped cream and berries
- Jam or lemon curd
- Buttercream frosting
Instructions:
1. Preheat and Prep:
Preheat your oven to 170°C (340°F). Line a 12-cup muffin tin with paper cupcake liners. Sift together the flour, baking powder, and salt in a bowl and set aside.
2. Whip the Eggs and Sugar:
In a large mixing bowl, beat the eggs and caster sugar on high speed for 5–7 minutes, or until the mixture is pale, thick, and has tripled in volume. You should be able to draw a ribbon with the batter that sits on the surface for a few seconds before sinking—this is key to the sponge’s fluffiness.
3. Warm the Milk and Butter:
In a small saucepan, gently heat the milk and butter together until the butter is just melted. Remove from heat and let it cool slightly. Stir in the vanilla extract.
4. Fold in the Dry Ingredients:
Sift the flour mixture over the whipped eggs in two batches. Using a rubber spatula, gently fold the flour into the egg mixture with slow, sweeping motions. Be careful not to deflate the batter—this is where the airiness comes from.
5. Temper and Add the Milk Mixture:
Scoop a small amount of the batter into the warm milk-butter mixture and stir to combine. This step helps prevent the warm liquid from deflating the main batter. Then, gently fold this mixture back into the rest of the batter until just incorporated.
6. Fill and Tap:
Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Tap the muffin tin gently on the counter to release any large air bubbles and smooth the tops.
7. Bake:
Bake for 20–25 minutes, or until the tops are lightly golden and spring back when gently pressed. Avoid opening the oven door too early, as this can cause the cupcakes to collapse.
8. Cool and Finish:
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar or top with your favorite frosting or fruit.
Serving Suggestions:
- Serve plain with tea for a classic treat.
- Fill with jam and top with whipped cream for a Victoria sponge twist.
- Frost with lemon or vanilla buttercream and decorate with edible flowers for a party-ready finish.
These cupcakes are a beautiful blank canvas for your creativity, My. Want to infuse them with citrus zest, matcha, or rosewater? Or maybe turn them into mini layer cakes with mascarpone and berries? I’ve got ideas to make them even more magical—just say the word! 🧁🌸✨
Inspired by Anncoo Journal’s sponge cupcake technique and classic sponge cake methods. Let me know if you’d like a chocolate or gluten-free version next!