Healthy Carrot Plum Cupcakes (No Eggs)
These Carrot Plum Cupcakes are a healthier alternative—eggless, made with whole wheat flour (atta) and jaggery, and packed with fruits, nuts, and warm spices. A healthier festive bake that’s soft, nourishing, and naturally sweet.
Ingredients
Wet Ingredients
- ½ cup milk
- ¼ cup cold-pressed sunflower oil
Dry Ingredients
- 1 cup whole wheat flour atta
- 2 tbsp suji semolina
- ½ cup + 2 tbsp jaggery powder
- ¼ cup milk powder
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
- 1 tsp cardamom powder
Add-ins
- 1 cup grated carrots
- 3 tbsp chopped mixed nuts
- 1 tbsp yellow raisins
- 1 tbsp black raisins
- 1 tbsp watermelon seeds
Others
- 1 tsp vinegar
Instructions
- Preheat your oven to 180°C and line a cupcake tray.
- In a bowl, add milk, jaggery powder, and sunflower oil. Mix well until the jaggery dissolves.
- Place a strainer over the bowl and sift all the dry ingredients. Gently mix to form a smooth batter.
- Add grated carrots, nuts, raisins, and seeds. Fold gently.
- Add vinegar and mix once. The batter should be thick but pourable.
- Pour the batter into lined cupcake molds and tap lightly to remove air bubbles.
- Bake in a preheated oven at 180°C for 25–30 minutes, or until a toothpick comes out clean.
Video
Notes
Tips for Perfect Cupcakes
- You can replace sugar with jaggery for a healthier version.
- Don’t overmix the batter—this keeps cupcakes soft.
- Use fresh, juicy carrots for better texture. Use finely grated carrots for a softer crumb.
- Adjust sweetness depending on the sweetness of plums.
- Adjust milk slightly if the batter feels too thick.