Quick & Easy Homemade Steamed Cupcakes

Steaming is one of the most traditional cooking methods in Chinese cuisine, and it’s something I genuinely love and use often in my own kitchen.

Beyond everyday steamed dishes, there is a whole world of Chinese steamed cakes—soft, moist, gently sweet, and incredibly comforting.

Some of my favourites include:

• Tapioca Steamed Cake
• Pumpkin Nian Gao
• 5-Ingredient Steamed Cake
• Chinese Song Gao (Steamed Rice Cake)

I’m absolutely thrilled to share this recipe with you!

These brown sugar steamed cupcakes are one of those recipes I come back to again and again.

There’s no kneading, no rolling, and no complicated shaping—just a bowl, a pair of chopsticks, and a little patience while the batter rises.

The result is a soft, fluffy, lightly chewy steamed cake with a deep brown sugar aroma and beautiful honeycomb crumb inside.

Ingredients

• All-purpose flour – This recipe specifically calls for all-purpose flour to achieve the perfect balance between softness and a slight chewiness. Using bread flour will make it too tough, while cake flour won’t provide enough structure.
• Brown sugar – This is the star of the show, providing a deep, molasses-like sweetness and beautiful color. I recommend using “old” brown sugar (老红糖) if you can find it, as it has a more complex and robust aroma compared to lighter brown sugars.
• Hot water – The water needs to be warm enough to fully dissolve the brown sugar into a smooth syrup, which is essential for the flavor. Let it cool adequately before adding the yeast to avoid deactivating it.
• Egg – Adding one egg enriches the batter, contributing to a more tender crumb, a finer texture, and added nutritional value.
• Instant dry yeast – I recommend using high sugar–tolerant yeast for this recipe. Since this batter contains a relatively large amount of sugar, sugar-tolerant yeast ensures stable fermentation and a fluffy rise.
• Red dates (jujubes) – They add little pockets of natural sweetness and a lovely chewy texture. Be sure to remove the pits before chopping. We’ll use most inside the batter and save a few for a pretty topping.
• Black sesame seeds – A small sprinkle on top adds a nutty aroma, a slight crunch, and makes the cupcakes look professionally finished.
• Cooking oil – Just a little for greasing the molds. This is the key to easy, clean unmolding later.

How to make Brown Sugar Steamed Cupcakes

1. Make the brown sugar yeast mixture
   In a large mixing bowl, combine the hot water and brown sugar. Stir with chopsticks until the sugar is completely dissolved. Allow the mixture to cool until it is just warm to the touch (about 35°C / 95°F). Test it on your wrist—it should feel comfortable, not hot. Whisk in the egg until fully incorporated. Finally, sprinkle in the yeast and stir for about 30 seconds until it begins to dissolve. Set aside for 5 minutes.
2. Mix the batter and first rise
   Add the all-purpose flour to the liquid mixture. Using chopsticks, stir in one direction until you have a perfectly smooth, lump-free batter. This should take just a minute or two—stop once it’s combined; overmixing is unnecessary. Cover the bowl tightly with plastic wrap or a damp cloth. Place it in a warm, draft-free spot and let it rise for 40-50 minutes, or until the batter has doubled in size and is filled with bubbles.
3. Add dates and prepare for second rise
   Gently stir the chopped red dates into the risen batter with your chopsticks. This will fold them in and deflate the batter slightly, which is normal. Prepare your steaming molds (ramekins, small bowls, or a dedicated steaming tin) by brushing the interior lightly but thoroughly with cooking oil. Divide the batter among the molds, filling each only ⅔ to ¾ full to leave room for expansion. Cover loosely and let rise a second time in a warm place for 15-20 minutes, until the batter rises to just below the rim of the mold.
4. Garnish and steam
   While the batter is on its second rise, bring water in your steamer to a full boil. Once the batter has risen, garnish the top of each cupcake with a reserved red date half and a sprinkle of black sesame seeds. Carefully place the molds into the steamer, leaving a little space between them. Cover the steamer with a lid.
5. Steam and rest
   Steam over medium-high heat for 20 minutes. It’s crucial not to peek during this time! After 20 minutes, turn off the heat. Do not open the lid.Let the cupcakes sit in the steamer, covered, for an additional 3minutes. This resting period prevents them from collapsing due to a sudden change in temperature and steam.
6. Unmold and serve
   Carefully remove the molds from the steamer. Let them cool on a rack for 5-10 minutes until they are cool enough to handle. Silicone molds can be gently pulled away to release the cake, while regular bowls can be loosened by running a knife around the edge before inverting.

Tips & Tricks

• Batter Consistency is Key: The batter should be thick but pourable, like a very heavy pancake batter. If it seems too thick after mixing, you can add a tiny splash of water.
• The Warmth Factor: Fermentation time depends entirely on your kitchen’s temperature. In a cold kitchen, place the bowl in an oven with the light on or near a warm stove. The batter is ready when it’s visibly puffy and bubbly.
• Don’t Skip the Second Rise: This shorter rise in the molds is what gives the cupcakes their final lofty height and even texture. Be patient!
• Seal the Steam: Make sure your steamer lid fits snugly. If it’s very loose, you can wrap the lid in a kitchen towel to prevent condensation from dripping onto the cupcakes.
• The Post-Steam Rest is Non-Negotiable: Those 3 minutes of sitting in the turned-off steamer are the secret to preventing shriveled or sunken cupcakes. Plan for it.

Frequently Asked Questions

Can I make this recipe in one large cake instead of individual cupcakes?
Absolutely! Simply pour all the batter into a single, well-greased 8-inch round or square cake pan. The steaming time will need to be increased to 25-30 minutes. Still let it rest for 5 minutes after turning off the heat.

My batter didn’t rise much during the first proof. What happened?
The liquid was likely too hot and killed the yeast, or your yeast may be old. Always test the temperature of the liquid on your wrist, and ensure your yeast is within its expiration date.

Can I use a different sweetener, like white sugar or honey?
For the characteristic flavor and color, brown sugar is essential. White sugar will make a plain steamed cake, and honey may affect the yeast activity. I don’t recommend substituting it.

How should I store leftovers?
Once completely cool, store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can be re-steamed for 5 minutes or microwaved briefly to refresh them.

My cupcakes sank after steaming. Why?
This is usually caused by opening the steamer lid too soon or skipping the 5-minute resting period after turning off the heat. The sudden drop in temperature causes the structure to collapse. Ensure your steamer maintains a consistent boil and always let them rest covered.

Print Pin

Brown Sugar Steamed Cupcakes – Soft, Fluffy & Easy!

Learn how to make soft, fluffy, and lightly chewy brown sugar steamed cupcakes with this easy, beginner-friendly recipe. No kneading or shaping required, just mix, proof, and steam!

Fermentation Time 1 hour hour

Servings 4

Calories 386kcal

Ingredients

Brown Sugar Yeast Mixture

• 170 g hot water
• 100 g brown sugar
• 1 large egg approx. 50 g
• 3 g high-activity yeast

Cupcake Batter

• 300 g all-purpose flour
• 60 g red dates pitted and chopped (plus extra for garnish)
• Black sesame seeds for garnish
• Cooking oil for greasing

Instructions

Make the brown sugar yeast mixture

• In a large mixing bowl, combine the hot water and brown sugar. Stir with chopsticks until the sugar is completely dissolved. Allow the mixture to cool until it is just warm to the touch (about 35°C / 95°F). Test it on your wrist—it should feel comfortable, not hot. Whisk in the egg until fully incorporated. Finally, sprinkle in the yeast and stir for about 30 seconds until it begins to dissolve. Set aside for 5 minutes.

Mix the batter and first rise

• Add the all-purpose flour to the liquid mixture. Using chopsticks, stir in one direction until you have a perfectly smooth, lump-free batter. This should take just a minute or two—stop once it's combined; overmixing is unnecessary. Cover the bowl tightly with plastic wrap or a damp cloth. Place it in a warm, draft-free spot and let it rise for 40-50 minutes, or until the batter has doubled in size and is filled with bubbles.

Add dates and prepare for second rise

• Gently stir the chopped red dates into the risen batter with your chopsticks. This will fold them in and deflate the batter slightly, which is normal. Prepare your steaming molds (ramekins, small bowls, or a dedicated steaming tin) by brushing the interior lightly but thoroughly with cooking oil. Divide the batter among the molds, filling each only ⅔ to ¾ full to leave room for expansion. Cover loosely and let rise a second time in a warm place for 15-20 minutes, until the batter rises to just below the rim of the mold.

Garnish and steam

• While the batter is on its second rise, bring water in your steamer to a full boil. Once the batter has risen, garnish the top of each cupcake with a reserved red date half and a sprinkle of black sesame seeds. Carefully place the molds into the steamer, leaving a little space between them. Cover the steamer with a lid.

Steam and rest

• Steam over medium-high heat for 20 minutes. It's crucial not to peek during this time! After 20 minutes, turn off the heat. Do not open the lid.Let the cupcakes sit in the steamer, covered, for an additional 3minutes. This resting period prevents them from collapsing due to a sudden change in temperature and steam.

Unmold and serve

• Carefully remove the molds from the steamer. Let them cool on a rack for 5-10 minutes until they are cool enough to handle. Silicone molds can be gently pulled away to release the cake, while regular bowls can be loosened by running a knife around the edge before inverting.

Nutrition

Calories: 386kcal | Carbohydrates: 82g | Protein: 9g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 27mg | Potassium: 136mg | Fiber: 2g | Sugar: 24g | Vitamin A: 59IU | Vitamin C: 0.003mg | Calcium: 40mg | Iron: 4mg