chefadora

Wheat Flour Jaggery Cupcakes

User profile image
Rajani (@thegourmetschoice)
FusionSnackSideDessertVegetarian with EggsNut-Free

Healthy and homemade wheat flour jaggery cupcakes with a hint of cinnamon and vanilla, topped with walnuts and raisins.

Prep Time
20min
Cook Time
20min
Total Time
40min
Wheat Flour Jaggery Cupcakes recipe

Ingredients

12 Servings
(1 serving = 1 cupcake)
  • 1cup
    wheat flour(250ml)
  • 1/2cup
    jaggery powder
  • 1/4tsp
    cinnamon powder
  • 1/4cup
    vegetable oil
  • 1/2tsp
    vanilla essence
  • 2
    riped bananas
  • 2
    eggs
  • 1tsp
    baking powder
  • 1/2tsp
    baking soda
  • 2tbsp
    finely chopped walnuts

Toppings

  • 2tbsp
    chopped walnuts
  • 12
    chopped raisins

How to make Wheat Flour Jaggery Cupcakes

  1. In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker.

    Step 1.1: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.2: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.3: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.4: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.5: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.6: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker

  2. Add jaggery powder and beat well until it mixes thoroughly.

    Step 1.1: Add jaggery powder and beat well until it mixes thoroughly
    Step 1.2: Add jaggery powder and beat well until it mixes thoroughly

  3. Add room temperature eggs and beat again.

    Step 1.1: Add room temperature eggs and beat again
    Step 1.2: Add room temperature eggs and beat again
    Step 1.3: Add room temperature eggs and beat again

  4. Pour in vegetable oil and vanilla essence, then beat well until fully combined.

    Step 1.1: Pour in vegetable oil and vanilla essence, then beat well until fully combined
    Step 1.2: Pour in vegetable oil and vanilla essence, then beat well until fully combined
    Step 1.3: Pour in vegetable oil and vanilla essence, then beat well until fully combined

  5. Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder. Sift well.

    Step 1.1: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.2: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.3: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.4: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.5: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.6: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder

  6. Add chopped walnuts to the mixture and gently fold until well mixed. The batter should have a flowing consistency.

    Step 1.1: Add chopped walnuts to the mixture and gently fold until well mixed
    Step 1.2: Add chopped walnuts to the mixture and gently fold until well mixed
    Step 1.3: Add chopped walnuts to the mixture and gently fold until well mixed

  7. Take a muffin tray, grease it with butter, and place liners inside.

    Step 1.1: Take a muffin tray, grease it with butter, and place liners inside
    Step 1.2: Take a muffin tray, grease it with butter, and place liners inside

  8. Pour 1/4 cup of batter or fill each cup 3/4 full. Top with chopped walnuts and raisins for extra crunch and taste.

    Step 1.1: Pour 1/4 cup of batter or fill each cup 3/4 full
    Step 1.2: Pour 1/4 cup of batter or fill each cup 3/4 full
    Step 1.3: Pour 1/4 cup of batter or fill each cup 3/4 full
    Step 1.4: Pour 1/4 cup of batter or fill each cup 3/4 full

  9. Tap the tray twice to remove any air bubbles.

    Step 1.1: Tap the tray twice to remove any air bubbles

  10. Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean.

    Step 1.1: Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean
    Step 1.2: Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean
    Step 1.3: Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean

  11. Wait until the cupcakes cool a bit, then demould and enjoy.

    Step 1.1: Wait until the cupcakes cool a bit, then demould and enjoy
    Step 1.2: Wait until the cupcakes cool a bit, then demould and enjoy
    Step 1.3: Wait until the cupcakes cool a bit, then demould and enjoy

Nutrition (per serving)

Calories

129.6kcal (6.48%)

Protein

1.9g (3.76%)

Carbs

18.2g (6.61%)

Sugars

5.5g (11%)

Healthy Fat

1.1g

Unhealthy Fat

0.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Using room temperature eggs makes the cake fluffy. If you use eggs directly from the fridge, the coolness will prevent the batter from becoming fluffy.

  2. Use fresh baking powder and baking soda to ensure the best results.

  3. The cupcakes won't smell eggy because the cinnamon powder and vanilla essence balance the aroma. so don't worry about the flavor.

FAQS

  1. How do I make wheat flour jaggery cupcakes without eggs?

    You can substitute the eggs in this wheat flour jaggery cupcake recipe with flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, use 1/4 cup of unsweetened applesauce as a replacement for each egg.

  2. What is the best way to store leftover wheat flour jaggery cupcakes?

    To store leftover wheat flour jaggery cupcakes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.

  3. Can I use brown sugar instead of jaggery in the cupcake recipe?

    Yes, you can use brown sugar as a substitute for jaggery in this recipe. However, keep in mind that jaggery has a unique flavor and may add a richer taste compared to brown sugar. Use the same amount of brown sugar as the jaggery called for in the recipe.

  4. What are some good pairings for wheat flour jaggery cupcakes?

    Wheat flour jaggery cupcakes pair wonderfully with a cup of tea or coffee. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. Adding a sprinkle of cinnamon on top can enhance the flavors even more.

  5. How can I make these cupcakes gluten-free?

    To make gluten-free wheat flour jaggery cupcakes, substitute the wheat flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add 1/4 teaspoon of xanthan gum per cup of flour to help with the texture. The rest of the ingredients can remain the same.

Loading reviews...

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Our MissionHelp Centre
Explore
HomeSearchOur BlogsCollectionsRecipesAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy