Happy Easter! 

The celebrations will be muted this year no doubt , but i think one way of looking at the current scenario is to appreciate and make the most out of each day. Especially the special ones!

So carrot cupcakes it is. 

Not just any carrot cupcakes . Eggfree . Whole wheat . Super easy carrot cupcakes.

One of the most popular recipes on the blog over the years has been my wholewheat carrot cake. And the most popular question regarding that cake is – how can I make this eggless?

Well, these cupcakes would be a start. This is a variation of my carrot cupcakes with egg . So if you dont really care about wholegrain or eggs , go ahead and use eggs and all purpose flour. 

But take it from me , this “healthier” cupcake is every bit as good. So moist , so light and major carrot flavour!

Eggless wholewheat carrot cupcakes

Ingredients :

65 grams or 1/2 cup wholewheat flour or atta

1/2 teaspoon baking soda

1/4 teaspoon salt

60 ml or 1/4 cup oil

75 grams or 6 tablespoons granulated sugar

60 ml or 1/4 cup yoghurt or curd

1 teaspoon vanilla extract 

3/4 cup or 1 medium sized carrot grated 

 

Method:

Preheat your oven to 180 c/ 350 F. Line a 6 cavity cupcake pan with liners or grease and dust with flour. 

Sft together the flour with the salt and baking soda 3 times. Keep aside.

In another bowl , whisk together the oil, sugar, curd and vanilla until smooth.

Add the flour mixture and whisk until no lumps remain. Try not to over mix.

Whisk or fold in the carrots. 

Divide the batter into your liners .

Bake for 16 to 18 minutes until the cupcakes spring back on pressing gently and a toothpick inserted comes out clean.

Cool in pan for 5 minutes and then completely on a wire rack .

 

Notes :

This recipe makes 6 standard cupcakes . You can double the recipe. 

You can replace the curd with an egg or the flour with all purpose flour.

You can increase the sugar to 100 grams (half cup ) if you like your baked goods sweeter. These are mildly sweet.

Dont worry if the amount of carrots is slightly more or less

Sifting the wholewheat flour multiple times results in a lighter texture in the cupcakes.

My measuring cup is 240 ml.

 

Are you a flat topped cupcake person or a domed cupcake person ? Yes, when you have a blog on baking, you end up asking such weird obsessive questions! I dont care either ways (about the cupcake tops )but I think if you fill the liners more (and get 4 cuppies instead of 6 ) , you may get domes on these. Or if you are feeling indulgent , consider topping them with dollops of some cream cheese frosting.

Its Easter after all !

Speaking of Easter , how adorable is this easter egg cake by Preppy Kitchen!