Healthy and homemade wheat flour jaggery cupcakes with a hint of cinnamon and vanilla, topped with walnuts and raisins.
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In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker.
Add jaggery powder and beat well until it mixes thoroughly.
Add room temperature eggs and beat again.
Pour in vegetable oil and vanilla essence, then beat well until fully combined.
Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder. Sift well.
Add chopped walnuts to the mixture and gently fold until well mixed. The batter should have a flowing consistency.
Take a muffin tray, grease it with butter, and place liners inside.
Pour 1/4 cup of batter or fill each cup 3/4 full. Top with chopped walnuts and raisins for extra crunch and taste.
Tap the tray twice to remove any air bubbles.
Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean.
Wait until the cupcakes cool a bit, then demould and enjoy.
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.
Use fresh baking powder and baking soda to ensure the best results.
The cupcakes won't smell eggy because the cinnamon powder and vanilla essence balance the aroma. so don't worry about the flavor.
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.
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.
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.
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.
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.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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