Thursday 13 November 2014

Rava Cupcakes | Sooji Vanilla Cupcakes | Butterless Semolina Muffins | Easy Cupcake Recipe

Here are easy to bake, butterless rava cupcakes that has a very moist and crumbly texture. It is so soft and makes you feel good in every single bite. I've made it butterless but adding butter gives much more better flavor and richness, but oil makes it stay moist. To make it eggless you can add some custard powder instead just like here in my rose essence cupcake recipe. It is a perfect tea-time cupcake that goes well with your cuppa. Give it a twist by adding the flavors of your choice, make it buttery add some nuts, top it with raisins or tutti frutti, experiment it the way you want and enjoy your perfectly personalized sooji or rava cupcakes. These days I'm really finding it hard to set props, style the food and click it with proper settings, my kiddo is growing really fast and at this pace she needs more of my self and my time. I'm sorry about the dull-ish clicks here, guess I'll be back in track soon as of now I'm on the mommies track and I'm loving it :) 

Makes 5 to 7 Cupcakes depending on size
Preparation Time - 5 minutes
Baking Time - 15 to 25 minutes
  1. Rava - 200 grams
  2. Sugar - 100 grams (or 125 grams)
  3. Egg - 1
  4. Baking powder - 1 teaspoon
  5. Baking soda - ½ teaspoon
  6. Salt - A pinch 
  7. Green food color - 1/8 teaspoon (Optional use any color you like or leave it plain)
  8. Milk - 150 ml
  9. Vanilla essence / Pisatchio essence - 1 tsp
  10. Oil - 50 ml
  11. Raisins/Pistachio - Few (optional)

Oven / OTG Settings

  • Heater / Rod select - Both
  • Shelf / Tray placement - Center 
  • Temperature - 175°C or 180 °C 
  • Baking time - 15 to 25 minutes 
  • Preheat Oven - 10 minutes

  • Preheat an oven to 180 degres celcius for 10 minutes.
  • Place cupcake liners into cupcake pans and set aside.
  • Take rava in a bowl, add baking powder, baking soda, salt, sugar and mix well. Set aside. Add oil and mix well. 
  • Now beat an egg slightly with a fork or whisk and add vanilla essence (or pineapple essence) and milk; stir well.
  • Pour this into the rava mix and stir well without any lumps. 
  • Add food color and stir well so that it gets mixed up evenly. The batter should be thick not runny. 
  • Let the batter rest for about 15 minutes. You can bake it right away but letting the batter rest will make the rava cupcakes softer. After a few minutes gently stir the batter again, if it is too thick pour some water and mix to get a slightly thick yet flowy consistency. 
  • Pour equal amount of this cake mix into lined the cupcake pan, sprinkle some raisins over the cake batter and place it inside the preheated oven. Bake for about 15 to 20 minutes. (Insert a wet knife or toothpick into the center of the cake to see if it comes out clean if so remove from oven, if not bake for 5 more minutes)
  • Remove the pan from oven when done and set aside until the cupcakes cool down.
  • Remove from cupcake pans and place on a wore rack let it cool down completely. Serve!
TIP 1: You can roast rava before use to get a crumbly texture. Just roast on a low flame for a minute without oil or ghee or butter. After it cools down use it.

TIP 2: Adding color to the cupcakes are completely optional and similarly you can skip raisins and add some chopped nuts if you wish.


  1. fantastic cupcakes divya ..wonderful clicks as usual ..

  2. Love these cupcakes... tempted to try...

  3. Cupcakes r soooo inviting...

  4. This is delicious. I will love to try it out.

  5. Colorful Green Cakes and Lovely clicks.... Love to grab dear


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