Diabetic-Friendly Japanese Castella Cupcakes
Diabetic-Friendly Japanese Castella Cupcakes
Light • Fluffy • Naturally Simple
If you love soft, airy desserts that aren’t overly sweet, these Diabetic-Friendly Japanese Castella Cupcakes are a beautiful option. Inspired by classic Castella cake, these cupcakes are gently sweet, cloud-like in texture, and perfect when you want a treat that won’t overwhelm your blood sugar.
They’re simple, elegant, and ideal for anyone who prefers less sugar and more balance.
Ingredients
- 4 large eggs (room temperature)
- ⅓ cup monk fruit sweetener or erythritol (powdered)
- ½ cup almond flour (or fine oat flour)
- ¼ cup unsweetened almond milk or coconut milk
- 1 tbsp honey (optional – very small amount)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (165°C). Line a muffin pan with cupcake liners.
- Separate eggs. Beat egg whites until soft peaks form.
- In another bowl, whisk egg yolks with sweetener until pale and creamy.
- Add almond milk, vanilla, salt, and honey (if using).
- Gently fold in almond flour until smooth.
- Carefully fold egg whites into batter in batches, keeping it airy.
- Fill cupcake liners about ¾ full.
- Bake 18–22 minutes, until tops are lightly golden and spring back when touched.
- Cool completely before serving.
Tips
- Use powdered sweetener for the smoothest texture.
- Fold gently — air is what gives Castella its signature fluff.
- Bake at a lower temperature to avoid drying them out.
- Let cupcakes cool fully before removing liners.
- Delicious plain, or topped with berries or sugar-free whipped topping.
Nutrition Information (per cupcake, approx.)
- Calories: 90–110
- Carbohydrates: 6–8 g
- Fiber: 1–2 g
- Net Carbs: 4–6 g
- Protein: 4 g
- Fat: 5 g
- Sugar: 1–2 g
These Japanese Castella Cupcakes prove that diabetic-friendly desserts don’t need to be heavy or overly sweet to be satisfying. Soft, simple, and comforting — they’re the kind of treat you can enjoy mindfully and without guilt.
