Eggless No Oil Simple Watermelon Cupcakes
1 hour 20 minutes
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About Eggless No Oil Simple Watermelon Cupcakes
Looking for a refreshing summer treat? These Eggless No Oil Simple Watermelon Cupcakes are the perfect answer. Made without oil, eggs, or artificial essence, these cupcakes celebrate the natural sweetness and vibrant color of watermelon, making them an ideal snack for kids and adults alike. The beautiful orangish-red hue comes solely from fresh watermelon puree—no added colors necessary!
Light, wholesome, and easy to prepare, these cupcakes are a hit at any gathering, especially as an evening snack for children and their friends. You can easily swap the watermelon puree for any other fresh fruit puree to suit your family’s taste. For a healthier, weight-loss-friendly dessert, simply replace sugar with jaggery or dates powder. Give this simple, guilt-free treat a try—your loved ones will keep coming back for more!
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Recipe Time & More
Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Ingredients
- 1 cup Whole Wheat Flour and, whole
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 cup Buttermilk
- 1 cup Watermelon from one small melon pulp
- 1/2 cup Sugar brown, or jaggery sugar jaggery, or sugar
- 1 tsp Salt of, or as per taste
- 1/2 cup Butter optional i have not used here., or ghee oil ghee, or oil
Instructions
- Cut the melon fruit in pieces. Discard the seeds. In a pan directly add the watermelon pieces and cook on medium flame by stirring continuously.
- In 5-10 minutes the water will start to evaporate and form a thick fruit pulp.
- Let it cool a little and grind it into smooth liquid.
- Sieve flour+ baking soda+ baking powder+ salt
- Whisk together watermelon pulp +buttermilk + sugar + oil if using.
- Mix flour mixture in wet mixture in 2-3 portions.
- Wheat flour absorbs lot of liquid. If you find batter to be very thick the adjust by adding some milk or water or buttermilk.
- Check that the batter should not be watery.
- Scoop in the cup cake liners till 3/4 full, Sprinkle some choco chips on top. Bake for 35-45 minutes on 180C.
- Let them cool for few minutes and enjoy with milk or tea as a tea time snack or morning breakfast.
Recipe Notes
Additional Tips
- For an extra burst of watermelon flavor, fold in small diced watermelon pieces into the batter just before baking—pat them dry first to prevent excess moisture in the cupcakes.
- If you prefer a dairy-free version, swap buttermilk with a mixture of plant-based milk and 1 teaspoon of lemon juice or apple cider vinegar; let it sit for 5 minutes before using.
- Top freshly cooled cupcakes with a dollop of whipped coconut cream and a sprinkle of toasted seeds (like pumpkin or sunflower) for a festive, nutritious finish.
- Store cupcakes in an airtight container in the refrigerator for up to 2 days, but allow them to come to room temperature before serving to enhance their natural sweetness and texture.
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Recipe Nutrition
Calories: 361kcalCarbohydrates: 32gProtein: 2gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 1mgSodium: 380mgFiber: 1gSugar: 17g
Pv Iyer
Articles: 60
4 Comments
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This looks so inviting! I’m eager to try it.
I’m thrilled to try this recipe!
Such an enticing dish! Thanks for the recipe.
Excellent Recipe.