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12-Min Chinese Steamed Cupcake Recipe

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Chinese Steamed Cupcakes are a delightful twist on traditional cupcakes—light, fluffy, and incredibly moist. Unlike baked cupcakes that take around 20 to 24 minutes, these steamed beauties are done in just 10 to 12 minutes. With less fat and no need for an oven, they’re faster, softer, and surprisingly simple to make. Perfect for busy days or when you want a comforting treat without the wait!

Recipe

Serves: 7
Prep time: 10 minutes
Cook time: 12 minutes

Ingredients:
3 large eggs
1/2 cup granulated sugar (100.5 g)
1/2 cup evaporated milk (127 ml)
3 tablespoons avocado oil (45 ml)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (180 g)
2 teaspoons baking powder
1/4 teaspoon salt

Instructions

1. Prepare the steamer and cupcake liners:

  • Place standard-size cupcake liners in a muffin pan or heatproof containers.
  • Wrap the steamer lid with a clean kitchen towel to catch condensation and prevent uneven cupcake tops.

2. Make the batter:

  • In a large mixing bowl, whisk together the eggs, sugar, evaporated milk, avocado oil (or any neutral oil), and vanilla extract until the sugar is dissolved.
  • Sift in the flour, baking powder, and salt. Mix until the batter is smooth and fully combined.

3. Portion and steam:

  • Transfer the batter to a measuring cup for easy pouring. Divide evenly into the prepared liners.
  • In a steamer over high heat, bring water to a boil. Place the muffin pan inside, cover, and reduce heat to medium.
  • Steam for 12 minutes or until a toothpick inserted comes out clean. Adjust time slightly depending on the container size.

4. Optional baking method:

  • If preferred, bake in the oven at 350°F (177°C) for 20–24 minutes instead of steaming.

Tips & notes

  • Use a towel under the lid: This prevents water from dripping onto the cupcakes and ruining the surface.
  • Flavor variations: Add citrus zest, matcha powder, or cocoa powder to the batter for different flavors.
  • Oil options: Avocado oil, vegetable oil, or light olive oil all work well—just avoid strongly flavored oils.

8 thoughts on “12-Min Chinese Steamed Cupcake Recipe”

    1. CiCi Li

      Hi JoAnn,

      Thanks for the question! Steamers are sold in most Chinese supermarkets or on Amazon. I got mine from my mother-in-law, and she also got it from a Chinese supermarket (interestingly, there isn’t a brand on it). I hope you’ll find something you like. Happy cooking! 🙂

      Reply
      1. Linda

        I have a small bamboo steamer. A muffin pan will not fit. I would like to try doubling or tripling the muffin papers. Do you think this will work? Will it change the time and is it OK to lift the lid during steaming to test the cup cakes?

        Reply
        1. CiCi Li

          Hi Linda, thanks for your question! If you’re not using a muffin pan, I recommend placing each muffin paper inside a small heatproof bowl or ramekin—this helps the paper hold its shape while steaming. You can double or triple the liners if you like, but using a bowl makes it easier to handle and keeps the cupcakes from spreading. Steaming time should stay about the same, around 12 minutes, but check toward the end with a toothpick. It’s fine to lift the lid briefly to test, just try to do it quickly so you don’t lose too much steam.

          Reply

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