Make soft and fluffy rava mango cupcakes with this easy eggless recipe. No maida, no refined sugar – a healthy and delicious summer mango dessert ready in 25 minutes.
About Rava Mango Cupcakes Recipe
Eggless rava mango cupcakes without maida are a simple and wholesome treat you can easily make at home, especially during mango season. Instead of using refined flour, this recipe uses sooji (rava), which gives the cupcakes a soft yet slightly grainy texture that feels light and satisfying.
The real highlight is the fresh mango puree—it adds natural sweetness, beautiful color, and that lovely fruity flavor we all enjoy in summers. Since there are no eggs or refined sugar, these cupcakes feel much lighter and are a great option if you prefer homemade desserts with basic, everyday ingredients.
They turn out soft, moist, and full of flavor, making them perfect for evening tea, kids’ snacks, or even as a quick dessert after meals. If you’re looking for something easy, tasty, and a bit healthier than regular cakes, these sooji mango cupcakes are definitely worth trying.
👉 Check more summer recipes here
Why You’ll Love These Rava Mango Cupcakes
- Made with sooji (rava) – no refined flour
- Eggless and refined sugar free
- Soft, moist, and fluffy texture
- Perfect summer mango dessert
- Easy to make in oven or cooker
Ingredients for Eggless Sooji Mango Cupcakes
- Rava (sooji)
- Desi khand (or raw jaggery)
- Fresh curd (dahi)
- Mango puree
- Custard powder
- Milk powder
- Baking powder
- Baking soda
- A pinch of salt
- Oil
- Vanilla essence
- Coloured tooti frooti
How to Make Rava Mango Cupcakes-Step-by-Step Instructions
1. Prepare the Base
In a blender jar, add rava and desi khand. Grind for a few seconds to get a slightly fine texture. Transfer to a mixing bowl.
2. Make the Batter
Add curd and fresh mango puree to the bowl. Mix everything well to form a smooth batter.
3. Rest the Batter
Cover and let the batter rest for 15–20 minutes. This step allows the sooji to absorb moisture and become soft.
4. Add Dry Ingredients
After resting, add custard powder, milk powder, baking powder, baking soda, and a pinch of salt. Mix well.
5. Add Wet Ingredients
Add oil and vanilla essence. Mix again until the batter is smooth and lump-free.
6. Fill the Moulds
Pour the batter into a cupcake tray lined with paper cups, filling up to 3/4 level. Topped with some mixed colour tooti frooti.
7. Bake
Bake in a preheated oven at 180°C for 20–25 minutes.
8. Cool and Serve
Let the cupcakes cool completely before serving. Enjoy your healthy mango cupcakes as a snack or dessert.
Tips for Perfect Eggless Mango Cake
- Do not skip the resting time; it ensures soft cupcakes.
- Use sweet and ripe mangoes like Alphonso or Kesar for best flavor.
- Avoid overmixing after adding baking agents.
- Check doneness with a toothpick – it should come out clean.
- Do not overbake, or the cupcakes may turn dry.
Variations of Sooji Cake
- Add chopped nuts or raisins for extra texture.
- Replace khand with jaggery powder for a richer taste.
- You can also make this as a whole rava mango cake instead of cupcakes.
Serving Suggestions
Serve these eggless mango cupcakes as:
- A healthy evening snack
- A light dessert after meals
- A lunchbox treat for kids
Pair with tea or coffee for a perfect combination.
FAQs
1. Can I make this without an oven?
Yes, you can bake it in a cooker or kadhai on low heat.
2. Can I skip custard powder?
Yes, but it enhances flavor and color.
3. How to store these cupcakes?
Store in an airtight container for 2 days at room temperature or refrigerate for longer freshness.
Recipe Card
Healthy Rava Mango Cupcakes | Eggless Sooji Mango Cake
Ingredients
- 1 cup rava sooji
- ½ cup desi khand or powdered jaggery
- ½ cup fresh curd dahi
- ½ cup mango puree
- 2 tbsp custard powder
- 2 tbsp milk powder
- 1 tsp baking powder
- ¼ tsp baking soda
- A pinch of salt
- 3 tbsp oil
- ½ tsp vanilla essence
- 2 tbsp mixed colour tooti frooti
Instructions
Step-by-Step Recipe
Prepare the Base
- In a blender jar, add rava and khand. Grind for a few seconds to get a slightly fine texture. Transfer to a mixing bowl.
Make the Batter
- Add curd and mango puree to the bowl. Mix everything well to form a smooth batter.
Rest the Batter
- Cover and let the batter rest for 15–20 minutes. This step allows the sooji to absorb moisture and become soft.
Add Dry Ingredients
- After resting, add custard powder, milk powder, baking powder, baking soda, and a pinch of salt. Mix well.
Add Wet Ingredients
- Add oil and vanilla essence. Mix again until the batter is smooth and lump-free.
Fill the Moulds
- Pour the batter into a cupcake tray lined with paper cups, filling up to 3/4 level.
Bake
- Bake in a preheated oven at 180°C for 20–25 minutes.
Cool and Serve
- Let these rava mango cupcakes cool completely before serving. Enjoy your healthy mango cupcakes as a snack or dessert.
Video
Notes
- Do not skip the resting time; it ensures soft cupcakes.
- Use sweet and ripe mangoes like Alphonso or Kesar for best flavor.
- Avoid overmixing after adding baking agents.
- Check doneness with a toothpick – it should come out clean.
- Do not overbake, or the cupcakes may turn dry.
My Latest Video
These rava mango cupcakes are a perfect blend of health and taste. With no maida, no refined sugar, and full mango flavor, this recipe is ideal for anyone looking for a healthy mango dessert. Try it today and enjoy a soft, fluffy, and delicious treat this summer!
If you like the recipe share it with your friends and family and don’t forget to give us a 5 star rating. How it works for you, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
