Sponge Cupcakes

Let me tell you about these sponge cupcakes—they’re more than just ordinary cupcakes. They’re soft, fluffy, and so versatile that you can use whatever fillings or toppings you love. Whether it’s creamy custard, sweet raisins, or a savory twist with cheese, these cupcakes truly have something for everyone.

I first made these cupcakes when I was experimenting in the kitchen one Sunday afternoon. I wanted something that felt nostalgic but still fun and unique. Well, they were a hit! My family couldn’t stop asking for more, and honestly… I didn’t mind. They’re that good.

Let’s dive into what makes these cupcakes so special.

What to Know Before You Start

Here’s a quick glance at what’s coming:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8 cupcakes
• Difficulty Level: Easy to medium (don’t worry, I’ll guide you through!)

Tools You’ll Need:

• Mixing bowls (at least two to keep things moving smoothly).
• An electric mixer (trust me, this will save you a lot of arm work).
• Measuring cups and spoons.
• A muffin tin and cupcake liners.
• A rubber spatula (for folding—don’t skip this step!).
• A small spoon or apple corer to make room for the filling.

Don’t have cupcake liners? No problem. Just grease your muffin tin lightly with butter or nonstick spray, and you’re good to go.

Let’s Talk Ingredients

For the Cupcakes:

• Eggs (4 large): We need to separate these, so make sure you’ve got two bowls ready.
• Granulated Sugar (1/2 cup or 100 g): Split into two portions. You’ll use them separately.
• Cake Flour (1/2 cup or 60 g): For that light, airy texture. (If you don’t have cake flour, use all-purpose but reduce it slightly by 1 tablespoon.)
• Salt (1/4 teaspoon): Just a pinch to balance the sweetness.
• Vanilla Extract (1/2 teaspoon): Adds a warm, sweet aroma.
• Cream of Tartar (1/4 teaspoon, optional): Helps stabilize the egg whites for fluffier peaks.

For the Custard Filling:

• Milk (1/2 cup or 120 ml): Whole milk works best, but feel free to substitute with what you have.
• Egg Yolks (2): Extra yolks make this custard rich and creamy.
• Granulated Sugar (3 tablespoons or 40 g): Adds just the right amount of sweetness.
• Cornstarch (1 tablespoon): The secret to a perfectly thick custard.
• Vanilla Extract (1/2 teaspoon): Again, for that subtle, sweet flavor.

Topping Ideas:

This is where you can get creative! Here are some of my favorites:

• Shredded cheese (yes, cheese! It’s the perfect savory-sweet combo).
• Raisins for a fruity touch.
• Golden egg yolk threads (foi thong) for an elegant, classic vibe.

Step-by-Step Guide

Step 1: Making the Batter

1. Preheat the oven: Set it to 350°F (175°C). Line your muffin tin with cupcake liners or grease the tin lightly.
2. Separate the eggs: Carefully separate the yolks and whites into two bowls. Make sure no yolk sneaks into the whites.
3. Whisk the whites: Grab your electric mixer and whisk the egg whites on medium speed until frothy. Sprinkle in cream of tartar if you’re using it. Slowly add half the sugar (1/4 cup), a tablespoon at a time, while whisking. You’re looking for stiff peaks here—lift the whisk, and the whites should hold their shape.
4. Mix the yolks: In the other bowl, whisk the yolks with the remaining sugar until they turn pale and creamy. Add the vanilla and salt. Sift in the flour and fold gently until no lumps remain.
5. Combine: Take 1/3 of the whipped egg whites and gently fold them into the yolk mixture. This lightens it up. Then, fold in the rest of the whites in two batches. Be gentle! You don’t want to deflate the batter.

Step 2: Baking

1. Divide the batter evenly into your muffin tin, filling each about 3/4 full.
2. Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
3. Let the cupcakes cool completely on a wire rack before decorating.

Step 3: Custard Filling

1. In a small saucepan, whisk together milk, yolks, sugar, and cornstarch until smooth.
2. Heat over medium-low while stirring constantly. This is key—don’t stop stirring, or you’ll get lumps!
3. The custard will thicken after a few minutes. Once it’s creamy, remove it from the heat and stir in the vanilla. Cover it directly with plastic wrap to avoid a film, and let it cool.

Step 4: Assemble and Decorate

• Use a small spoon or apple corer to hollow out the center of each cupcake (don’t go too deep!).
• Fill each cavity with custard. A piping bag works great, but a spoon works fine too.
• Sprinkle shredded cheese on some. Add raisins to others. Top with foi thong for a traditional look.

Variations You Might Love

• Gluten-Free: Swap the cake flour with a gluten-free baking blend.
• Dairy-Free: Replace the milk with almond or oat milk.
• Vegan: Substitute eggs with aquafaba (chickpea water) and use plant-based milk.
• Everyday vs Fancy: Skip the foi thong for a casual version or go all out with gourmet toppings for special events.

Serving and Storing

Plating: Serve these cupcakes on a wooden tray for a rustic vibe. They pair perfectly with tea or coffee.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Want to freeze them? Wrap each cupcake tightly in plastic wrap and freeze for up to 2 months.

Reheating Tips: If refrigerated, let the cupcakes come to room temperature before serving. If frozen, thaw them in the fridge overnight.

Final Thoughts

Sponge cupcakes are fun, simple, and totally customizable. You could make these every week, and they’d never get boring. Seriously, the topping combinations are endless. My favorite? A custard-filled cupcake topped with shredded cheese. It’s the perfect balance of sweet and savory.

So, grab your ingredients, and let’s bake! Let me know how they turn out—I can’t wait to hear which toppings you chose.

Print