Baby Led Weaning, Recipes

Whole Wheat Vanilla Cupcakes 

I made a batch of vanilla cupcakes with my tried and tested go-to recipe for cakes last week and it turned out to be so moist and since the toddler (who has been a tad too picky these last few weeks) made sure he told me at least a hundad (hundred) times that it was nummy (yummy), I thought I’ll go ahead and share the recipe.

It’s one of those really simple recipes that’s very forgiving and versatile and easily lets you play with whatever you have in hand or fancy adding in. It works well as a basic cake recipe too.

The version I made is vegan since I had to use up some almond milk, but you for can easily sub it for regular dairy milk. This works really well as a basic (vegan) cake recipe.

Here’s what you need:

Makes 12 cupcakes or one 8-9 inch cake

Dry ingredients:

  • 1 and 3/4 cup atta or maids
  • 1 cup sugar (powdered jaggery works too. Feel free to use coconut sugar, brown sugar etc.)
  • 1 tsp each of baking powder and baking soda
  • 1/2 tsp salt

Wet ingredients:

  • 1/2 cup oil (you can use sunflower/olive oil or coconut oil too)
  • 1 cup unsweetened soy milk (any other non-dairy would do too or use regular dairy milk if you aren’t vegan)
  • 1 tbsp vinegar
  • 2 tbsp vanilla essence (sub with any other flavor of choice)


  1. Preheat oven to 180 degrees. Line the cupcake/muffin tray and set aside.
  2. In a large bowl whisk together all the dry ingredients.
  3. In another bowl, whisk together the wet ingredients.
  4. Gradually pour the wet ingredients to the dry ingredients and mix everything well until properly incorporated (if you are lazy like me, just make a few wells in the bowl with the dry ingredients and pour the wet ingredients and mix well)
  5. Pour batter into cupcake liners in the tray until 3/4ths full and bake in the preheated oven for 12-18 minutes (30-40mins for cake) or until toothpick inserted comes out clean. Please note that oven times may vary.

I actually threw in a handful of powdered nuts that I had in hand too and it gave a lovely nutty twist to the otherwise plain cupcakes.

For a different variation, you can let these cool completely, core them carefully and then fill them with a fruit compote, ganache or lemon curd maybe or just frost them. I prefer plain ones because they are easier to pack for snacks and also because I am lazy (you should know this by now).

As always, try and tell me how you like it.


4 thoughts on “Whole Wheat Vanilla Cupcakes ”

  1. Hi Madhumita,

    The cupcakes look very yummy and the use of atta means I won’t feel guilty after gorging on them 😉

    Vinegar is an interesting choice and I don’t usually keep it in my pantry. Do you reckon the cupcakes will come out ok without vinegar?


  2. Hey Madhu.. I tried this recipe and made a cake instead.. same measure, temperature etc. Taste was yummy but the outer layer was crusty.. any idea what could have gone wrong?


  3. Hi Madhumita , I really like this very much . Could you please let me know the size of your 1 cup in ml . like is it 250 ml or any other size ? Thanks a lot 🙂


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