Hokkaido Cupcake Recipe – Light, Fluffy, and Irresistible!
Hokkaido cupcakes are soft, airy sponge cakes filled with luscious whipped cream and topped with a dusting of powdered sugar. They are beloved for their moist, feather-light texture and subtle sweetness.
Baking these at the right low temperature and gently folding the meringue into the batter are key steps that ensure the perfect softness.
Follow the detailed guide below to master these delicate treats at home.
Ingredients List
| Ingredient | Quantity (4 Servings) | Quantity (6 Servings) | Quantity (8 Servings) | Alternatives |
|---|---|---|---|---|
| Cake flour | 80g | 120g | 160g | All-purpose flour + 1 tbsp cornstarch |
| Large eggs | 2 | 3 | 4 | None |
| Granulated sugar | 60g | 90g | 120g | Caster sugar |
| Whole milk | 30ml | 45ml | 60ml | Almond milk |
| Vegetable oil | 30ml | 45ml | 60ml | Melted butter |
| Vanilla extract | 1 tsp | 1.5 tsp | 2 tsp | Almond extract |
| Whipped cream (for filling) | 150ml | 200ml | 300ml | Dairy-free whipped topping |
| Powdered sugar (for dusting) | As needed | As needed | As needed | Cocoa powder (alternative) |
Cooking Instruments Needed
| Instrument | Purpose | Alternative |
|---|---|---|
| Hand mixer | Whipping egg whites and cream | Stand mixer |
| Mixing bowls | Preparing batter and meringue | Deep salad bowls |
| Sifter | Sifting dry ingredients | Fine mesh strainer |
| Rubber spatula | Gentle folding of batter | Silicone spatula |
| Measuring cups | Accurate measurement | Kitchen scale |
| Paper baking cups | Holding cupcakes during baking | Silicone molds |
| Oven | Baking | Convection oven |
How to Make Hokkaido Cupcakes
Before starting, make sure all your ingredients are at room temperature. This will help the batter to mix smoothly and the egg whites to whip perfectly.
Step 1: Prepare Baking Setup
Preheat your oven to 325°F (163°C). Line a baking tray with freestanding paper baking cups. Sift the cake flour and set aside.
Step 2: Whip the Egg Whites
Separate egg whites into a clean, dry bowl. Begin beating on medium speed until foamy, then slowly add half the sugar. Increase to high speed and beat until stiff peaks form but do not overbeat. The meringue should look glossy and hold peaks when the beater is lifted.
Step 3: Make the Egg Yolk Batter
In another bowl, whisk the egg yolks and the remaining sugar until pale and fluffy. Gradually mix in the milk, vegetable oil, and vanilla extract. Sift the cake flour again into the yolk mixture, stirring gently until no lumps remain.
Step 4: Fold Meringue into Batter
Add one-third of the meringue into the egg yolk batter and mix gently to lighten it. Then fold in the remaining meringue in two parts, using a rubber spatula and slow folding motions to maintain the airy texture.
Step 5: Fill and Bake
Pour the batter into the paper cups until they are 2/3 full. Tap the tray gently on the counter to remove any large air bubbles.
Bake for 20–23 minutes until the tops are lightly golden and a skewer inserted comes out clean.
Step 6: Cool and Fill
Cool the cupcakes completely on a wire rack. Fill a piping bag with whipped cream and insert the tip into the top center of each cupcake.
Gently squeeze cream inside until you feel resistance.
Step 7: Dust and Serve
Dust the tops with powdered sugar and serve immediately or chill slightly for a refreshing bite.
Why Hokkaido Cupcakes Are Special
Hokkaido cupcakes differ from standard cupcakes because of their ultra-light sponge and creamy center.
Inspired by Japanese and Taiwanese baking styles, they are made using a chiffon cake base, relying heavily on whipped egg whites for structure instead of heavy fats.
This results in a dessert that’s satisfying without being too sweet or dense.
Best Occasions to Serve Hokkaido Cupcakes
- Parties: Their elegant look and gentle flavor appeal to guests of all ages.
- Tea Time: These cupcakes pair wonderfully with green tea or milk tea.
- Festive Gatherings: Dress them up with colorful dusting powders or edible flowers for holiday tables.
- Gift Giving: Boxed in clear gift packaging, Hokkaido cupcakes make delightful edible presents.
Texture and Flavor Guide
Hokkaido cupcakes are famous for their soft, cloud-like bite. When you eat one:
- The outer sponge is tender and slightly springy.
- The whipped cream filling is airy, rich, and not too sweet.
- The powdered sugar dusting adds a delicate sweetness without overpowering the cupcake’s flavor.
You can also tweak the sweetness by adjusting the filling or dusting method.
Variations You Can Try
Chocolate Hokkaido Cupcakes
Mix 2 tablespoons cocoa powder with the flour. Proceed with the recipe and fill with chocolate-flavored whipped cream.
Matcha Hokkaido Cupcakes
Replace 1 tablespoon flour with 1 tablespoon high-quality matcha powder. Sift together with flour and complete the recipe as normal.
Fruity Hokkaido Cupcakes
Insert a small amount of fruit puree (like mango or raspberry) into the cupcake along with whipped cream for a fruity surprise inside.
Storage Tips
- Refrigeration: Store filled cupcakes in an airtight container for up to 3 days in the fridge.
- Serving Tip: Let them sit at room temperature for 5–10 minutes before serving to soften the sponge slightly.
- Avoid Freezing: Freezing is not recommended once they are filled, as it will affect the sponge’s softness and the whipped cream’s stability.
Common Mistakes and Prevention
| Mistake | What Happens | Solution |
|---|---|---|
| Overwhipping egg whites | Dry, cracked cupcakes | Stop at stiff, glossy peaks |
| Rough folding of meringue | Flat, dense cupcakes | Fold slowly and gently |
| Overbaking | Dry sponge | Stick to the suggested time and test early |
| Filling too soon | Melted cream filling | Ensure cupcakes are fully cooled |
Final Thoughts
Once you try making Hokkaido cupcakes, you’ll find them a charming addition to your baking list.
Their soft texture, light sweetness, and delicate appearance make them suitable for almost any occasion. With simple ingredients and a bit of careful technique, these cloud-like delights can easily become a family favorite.
