Quick Description
These cupcakes are incredibly light and soft thanks to cornstarch instead of flour. They have a delicate crumb, slightly sweet flavor, and a melt-in-your-mouth texture. Perfect for tea time, kids’ snacks, or when you want something simple and comforting.
Only 5 ingredients. No mixer required.
Servings & Timing
- Servings: 8–10 cupcakes
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: About 30 minutes
Ingredients
- 2 eggs
- 2/3 cup demerara sugar (120 g)
- 1 cup cornstarch (200 ml measurement)
- 3 tablespoons melted butter (42 g)
- 1 teaspoon baking powder (5 g)
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners.
Step 2: Beat Eggs & Sugar
In a bowl, whisk eggs and sugar until light and slightly frothy (2–3 minutes).
This helps create fluffiness.
Step 3: Add Butter
Stir in melted butter until smooth.
Step 4: Add Dry Ingredients
Sift together:
- Cornstarch
- Baking powder
Gently fold into the egg mixture.
Mix until smooth and lump-free.
Step 5: Fill & Bake
Fill cupcake liners about ¾ full.
Bake for 18–22 minutes, until lightly golden and set.
Top should feel slightly firm but soft.
Step 6: Cool
Let cool before serving.
They are very delicate while warm.
Texture Tips
- Do not overmix or cupcakes may become dense.
- Let them cool fully before removing from liners.
- Use room-temperature eggs for best volume.
Optional Additions
- Add ½ teaspoon vanilla extract
- Add lemon zest
- Dust with powdered sugar
- Add chocolate chips
Nutrition (Approx. Per Cupcake)
- Calories: 140–170
- Protein: 2–3 g
- Carbs: 22 g
- Fat: 6 g
Storage
- Room temperature up to 3 days
- Store in airtight container
- Not ideal for freezing (texture changes)
