Jowar Flour Cupcake Recipe (Eggless)

🧁 Makes: 6–8 cupcakes

⏱️ Time: ~30 minutes

Ingredients

• 1 cup jowar (sorghum) flour
• ½ cup powdered sugar (or jaggery powder)
• ½ cup curd (yogurt) – fresh & thick
• ¼ cup oil (sunflower or any neutral oil)
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla essence
• ¼ cup milk (adjust as needed)
• A pinch of salt

Optional add-ins:
Chocolate chips, chopped nuts, raisins, or orange zest

Method

Cool completely before serving.

Preheat oven to 180°C (350°F). Line a cupcake tray with liners.

In a bowl, whisk curd and sugar until smooth and creamy.

Add oil and vanilla essence, mix well.

Sift together jowar flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet mixture.
Add milk little by little to make a smooth, lump-free batter (not too thick).

Fold in any optional add-ins.

Fill cupcake liners ¾ full.

Bake for 18–22 minutes or until a toothpick comes out clean.

💡 Tips for Soft Jowar Cupcakes

For extra softness, you can replace 2 tbsp milk with warm water.

Jowar flour is naturally dense—don’t overmix the batter.

Let the batter rest for 5 minutes before baking.

🍫 Variations

Vegan: Replace curd with thick coconut yogurt

Chocolate jowar cupcake: Add 2 tbsp cocoa powder + 1 tbsp extra milk

Healthy version: Use jaggery powder or coconut sugar