Carrot & Red Pepper Cupcakes- Easy Indian Inspired Recipe

Last Updated on 4 months by Neha Deshmukh

Carrot & Red Pepper Cupcakes – Easy Indian Inspired Recipe

Hey everyone! I’m so excited to share this recipe with you. These aren’t your typical sweet cupcakes – we’re diving into a savory delight with a little Indian-inspired flair! I first made these when I was craving something a bit different, something that combined the comfort of a cupcake with the vibrant flavors I love from Indian cuisine. And honestly? They were a hit!

Why You’ll Love This Recipe

These Carrot & Red Pepper Cupcakes are a fantastic way to enjoy a quick, flavorful snack or even a light meal. They’re packed with veggies, subtly spiced, and incredibly moist. Plus, the Greek yogurt frosting adds a lovely tang and keeps things light. They’re perfect for a unique afternoon tea, a party appetizer, or just a satisfying treat when you want something a little out of the ordinary.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cupcakes:

• 1 1/4 cup all-purpose flour (150g)
• 1/4 cup semolina (sooji) (30g)
• 1/2 cup Kraft Three Cheese Blend (Monterrey Jack, Colby, Cheddar with cream cheese) (60g)
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon garam masala
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup chopped carrot (75g)
• 1/2 cup chopped red bell pepper (75g)
• 1 tablespoon chopped ginger
• 1 tablespoon chopped cilantro
• 1/2 cup yogurt
• 1/4 cup milk (60ml)
• 1/4 cup water (60ml)
• 1/4 cup olive oil (60ml)
• 1 cup Greek yogurt (for frosting)
• 1/2 teaspoon salt (for frosting)
• 1/4 teaspoon cumin powder (for frosting)

Ingredient Notes

Let’s talk about a few key ingredients that really make these cupcakes special:

• Semolina (Sooji): This might be new to some of you! Semolina adds a lovely texture – a slight graininess that keeps the cupcakes from being too soft. It’s a staple in Indian cooking, used in everything from upma to halwa.
• Garam Masala: This is your warm spice blend! Every family has their own version, but it generally includes cinnamon, cardamom, cloves, and cumin. It adds a beautiful depth of flavor.
• Chili Powder: I use a mild chili powder, but feel free to adjust the amount to your liking. Kashmiri chili powder is great for color and mild heat.
• Cumin Powder: Earthy and aromatic, cumin is a cornerstone of Indian cuisine. A little goes a long way!
• Greek Yogurt Frosting: I love using Greek yogurt for frosting. It’s tangy, light, and a healthier alternative to traditional buttercream. It’s a trick I learned from my grandmother, who always found ways to sneak in extra goodness! The slight tanginess really complements the savory cupcakes. You can find Greek yogurt in most supermarkets now, but if you’re struggling, plain yogurt strained through cheesecloth works too.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Grease a muffin tin really well – we don’t want any sticking!
2. Chop your carrots, red bell pepper, ginger, and cilantro. Don’t worry about making them perfectly uniform, a little rustic charm is nice.
3. In a large bowl, whisk together the flour, semolina, baking powder, baking soda, salt, garam masala, chili powder, and cumin powder. This ensures everything is evenly distributed.
4. In a separate bowl, whisk together the yogurt, egg, olive oil, water, and milk.
5. Now, add the chopped vegetables, cheese, and ginger to the dry ingredients. Give it a good mix. Then, pour in the wet mixture and cilantro. Stir until just combined – don’t overmix!
6. Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden brown.
8. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
9. While the cupcakes are cooling, prepare the frosting. Simply whisk together the Greek yogurt, salt, and cumin powder.
10. Once the cupcakes are completely cool, pipe or spread the frosting on top and garnish with a few thin slices of carrot.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough cupcakes.
• Make sure your baking powder and baking soda are fresh for the best rise.
• For a more intense flavor, you can sauté the chopped vegetables in a little olive oil before adding them to the batter.

Variations

Want to customize these cupcakes? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based yogurt.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or increase the chili powder. My friend, Priya, loves to add a finely chopped green chili for a real kick!
• Festival Adaptation: These are fantastic as a savory snack during Diwali or Holi! They’re a welcome change from all the sweets.

Serving Suggestions

These cupcakes are delicious served warm or at room temperature. They pair well with a cup of chai or a refreshing lassi. You can also serve them with a side of chutney for dipping.

Storage Instructions

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The frosting is best stored separately in the refrigerator.

FAQs

Let’s answer some common questions:

1. Can I use a different cheese blend?

Absolutely! Feel free to experiment with your favorite cheeses. Monterey Jack, cheddar, or even a little mozzarella would work well.

2. What is semolina (sooji) and why is it used in this recipe?

Semolina is a coarse flour made from durum wheat. It adds a unique texture and a slightly nutty flavor to the cupcakes.

3. Can these cupcakes be made ahead of time?

Yes! You can bake the cupcakes a day or two in advance and store them unfrosted. Frost them just before serving.

4. How can I adjust the sweetness of the frosting?

The frosting is intentionally not very sweet. If you prefer a sweeter frosting, you can add a teaspoon of honey or maple syrup.

5. Is it possible to make these cupcakes spicier?

Definitely! Add a pinch of cayenne pepper or increase the amount of chili powder.

6. What is Garam Masala and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.

Enjoy! I hope you love these Carrot & Red Pepper Cupcakes as much as I do. Let me know what you think in the comments below!