I’m so excited to share this mini cupcake recipe with you—it’s fluffy, soft, and incredibly satisfying to make. I promise, once you try baking these, they’ll become a regular treat in your kitchen.
My Love Affair with Homemade Cakes & These Adorable Mini Cupcakes
From the comforting warmth of oven-baked treats to the delicate tenderness of steamed creations, my passion for cakes knows no bounds.
There’s something truly magical about how simple ingredients can transform into such diverse and delightful desserts.
Over the years, I’ve fallen in love with countless cake varieties, but these traditional favorites hold a special place in my heart and kitchen:
Just yesterday, I baked a gorgeous Japanese-style castella cake with its signature jiggly texture, but found myself craving more sweet treats today.
That’s how these irresistible mini cupcakes came to be! Using just 4 simple eggs, I created two full trays of these bite-sized wonders.
Why These Mini Cupcakes Steal My Heart Every Time:
- Adorably Petite – Each one is just the right size for popping straight into your mouth
- Incredibly Fragrant – The rich, buttery aroma fills your kitchen as they bake
- Healthier Choice – No artificial additives or preservatives – just wholesome ingredients
- Versatile Base – Perfect as-is or customizable with your favorite flavors
Pro Tip: I always make extra batches to freeze – they’re perfect for sudden cravings or unexpected guests. Just 10 seconds in the microwave brings back that fresh-from-the-oven magic!
Ingredients
Yolk Batter
- 50g whole milk (at room temperature)
- 45g corn oil (or neutral vegetable oil like soybean or sunflower)
- 4 egg yolks (about 60g)
- 70g cake flour (sifted once to avoid lumps)
Meringue
- 4 egg whites (about 120g, cold)
- 60g granulated sugar (add in two parts)
- 5g cornstarch (or substitute with 5g cake flour)
Other
- 3–5 drops lemon juice or white vinegar (to remove eggy smell; optional)
Note: Egg whites and mixing bowl must be completely grease-free and dry. Use cold egg whites for better whipping.
Instructions
Step 1: Prep Work
Refrigerate whole eggs for 30 minutes before use.
Carefully separate egg yolks and whites (make sure no yolk gets into the whites). Place whites into a clean, grease-free bowl and refrigerate.
Preheat oven to 140°C (top and bottom heat) for 10 minutes. Line a cupcake pan with mini cupcake liners.
Step 2: Make the Yolk Batter (Emulsification is key)
In a mixing bowl, combine 50g milk and 45g corn oil. Use a whisk to stir in circular motions for 1–2 minutes until fully emulsified—mixture should look like yogurt (no oil separation).
Add 4 egg yolks and whisk until the mixture is smooth and glossy.
Sift in 70g cake flour and fold using a “Z” motion with a spatula until no dry flour remains. Batter should be smooth and flowy but have a bit of resistance.
Tip: Do not overmix or the gluten will develop and cause collapse.
Step 3: Make the Meringue (Stiff peak perfection)
Take egg whites from the fridge, add 3–5 drops of lemon juice or vinegar.
Beat on low speed until large bubbles appear (~20 seconds).
Add 30g sugar, increase to medium-high speed and whip until small, uniform bubbles form (~1 min).
Add remaining 30g sugar and 5g cornstarch, continue beating until the meringue forms stiff peaks—it should hold its shape with a straight tip when you lift the whisk.
Tip: Proper meringue will not slide if you turn the bowl upside down.
Step 4: Combine the Batters (No deflating!)
Scoop 1/3 of the meringue into the yolk batter. Use folding motion from bottom to top (like stir-frying), mixing quickly (~15 strokes) until combined.
Pour the mixture back into the rest of the meringue. Use a folding and cutting motion—cut through the middle, scoop under and fold over—until fully combined.
Important: Do not stir in circles. Keep total folding under 30 strokes to avoid deflation.
Step 5: Piping and Baking
Transfer batter into a piping bag (no tip needed), snip a 1cm opening. Pipe into mini cupcake liners up to 80% full (about 2/3 height).
Tap tray 2–3 times to release big air bubbles. Optionally, sprinkle black sesame seeds on top.
Bake on the middle rack at 140°C for 45 minutes (for mini cupcakes).
Done when surface springs back when touched and toothpick comes out clean.
Frequently Asked Questions
Q: Why did my cupcakes collapse or shrink?
A: Most likely due to under- or over-whipped meringue. Make sure it reaches stiff peaks. Also, mix gently and bake at a stable temperature.
Q: The tops cracked—what went wrong?
A: The oven may be too hot. Try baking at a slightly lower temperature (130–140°C) or covering the tops with foil halfway through.
Q: Can I substitute the corn oil?
A: Yes, use melted unsalted butter (fully cooled to room temp) for extra richness. Avoid using it warm or it may mess up the emulsification.
Q: No cornstarch—what now?
A: Just replace it with the same amount of cake flour. Meringue will be slightly less stable but still usable.
Lighter Mini Cupcakes (No Heavy Frosting Needed)
Ingredients
Yolk Batter
- 50 g whole milk at room temperature
- 45 g corn oil or neutral vegetable oil like soybean or sunflower
- 4 egg yolks about 60g
- 70 g cake flour sifted once to avoid lumps
Meringue
- 4 egg whites about 120g, cold
- 60 g granulated sugar add in two parts
- 5 g cornstarch or substitute with 5g cake flour
Other
- 3 –5 drops lemon juice or white vinegar to remove eggy smell; optional
Instructions
Step 1: Prep Work
- Refrigerate whole eggs for 30 minutes before use.
- Carefully separate egg yolks and whites (make sure no yolk gets into the whites). Place whites into a clean, grease-free bowl and refrigerate.
- Preheat oven to 140°C (top and bottom heat) for 10 minutes. Line a cupcake pan with mini cupcake liners.
Step 2: Make the Yolk Batter (Emulsification is key)
- In a mixing bowl, combine 50g milk and 45g corn oil. Use a whisk to stir in circular motions for 1–2 minutes until fully emulsified—mixture should look like yogurt (no oil separation).
- Add 4 egg yolks and whisk until the mixture is smooth and glossy.
- Sift in 70g cake flour and fold using a “Z” motion with a spatula until no dry flour remains. Batter should be smooth and flowy but have a bit of resistance.
- Tip: Do not overmix or the gluten will develop and cause collapse.
Step 3: Make the Meringue (Stiff peak perfection)
- Take egg whites from the fridge, add 3–5 drops of lemon juice or vinegar.
- Beat on low speed until large bubbles appear (~20 seconds).
- Add 30g sugar, increase to medium-high speed and whip until small, uniform bubbles form (~1 min).
- Add remaining 30g sugar and 5g cornstarch, continue beating until the meringue forms stiff peaks—it should hold its shape with a straight tip when you lift the whisk.
- Tip: Proper meringue will not slide if you turn the bowl upside down.
Step 4: Combine the Batters (No deflating!)
- Scoop 1/3 of the meringue into the yolk batter. Use folding motion from bottom to top (like stir-frying), mixing quickly (~15 strokes) until combined.
- Pour the mixture back into the rest of the meringue. Use a folding and cutting motion—cut through the middle, scoop under and fold over—until fully combined.
- Important: Do not stir in circles. Keep total folding under 30 strokes to avoid deflation.
Step 5: Piping and Baking
- Transfer batter into a piping bag (no tip needed), snip a 1cm opening. Pipe into mini cupcake liners up to 80% full (about 2/3 height).
- Tap tray 2–3 times to release big air bubbles. Optionally, sprinkle black sesame seeds on top.
- Bake on the middle rack at 140°C for 45 minutes (for mini cupcakes).
- Done when surface springs back when touched and toothpick comes out clean.
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