Honey Sponge Cupcakes Recipe

Discover the secret to unbelievably tender honey sponge cupcakes! This recipe, adapted from a treasured Chinese baking book, creates light and airy cupcakes with a delicate honey sweetness. While it requires a bit more whisking than typical recipes (trust us, it's worth it!), the result is a melt-in-your-mouth texture that will impress. The key? Beating the egg mixture until it's thick and ribbons form – this creates the volume needed for perfect rising, since there's no baking powder or soda used. Get ready for fluffy perfection!

Prep Time 20 mins

Cook Time 45 mins

Calories 212.5 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Honey Sponge Cupcakes

3 large eggs
1 cup granulated sugar
1/4 cup honey
1 1/2 cups cake flour
1/4 cup melted unsalted butter

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How to Make Honey Sponge Cupcakes

Place 3 large eggs, 1 cup granulated sugar, and 1/4 cup honey in a heatproof bowl set over a pan of gently simmering water (double boiler method).
Heat the mixture, stirring occasionally, until it reaches 40°C (104°F). Use a thermometer for accuracy.
Beat with a hand-held mixer on medium-high speed until the mixture is pale, creamy, and thick, forming ribbons when the beaters are lifted. This will take about 5-7 minutes.
Continue beating on low speed for about 2 minutes to incorporate air evenly.
Gently fold down the batter to remove any large air bubbles to prevent holes in the finished cupcakes.
In a separate bowl, sift 1 1/2 cups cake flour.
Gently fold the sifted flour into the egg mixture in three additions, being careful not to deflate the batter.
Slowly add 1/4 cup melted unsalted butter, folding gently until just combined.
Pour the batter into greased or paper-lined muffin cups, filling each about 3/4 full.
Bake in a preheated oven at 180°C (350°F) for 18-20 minutes.
Check for doneness using a toothpick inserted into the center; it should come out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Finished cupcakes should feel springy to the touch.