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Ragi and Dry-Fruits Cupcakes

Delicious healthy cupcakes made with Ragi (Finger Millet) Flour and dry fruits. Flavored with cinnamon and cardamom. Sweetened with jaggery.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast, Dessert, Snack
Servings 18


  • 3/4 cup Ragi Flour
  • 1/2 cup Whole-Wheat Flour
  • 1/4 cup Oats Flour (quick-cooking oats grounded)
  • 1 cup Jaggery Powder
  • 1/2 cup Olive Oil
  • 1/4 cup Curd
  • 1/2 cup Milk
  • 3/4 cup Finely Chopped Dry-Fruits (Mix of Walnuts, Almonds and Cashews)
  • 1/4 cup Raisins
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 1 tsp Cardamom Powder
  • 2 Eggs (Medium Sized)
  • 1 tsp Vanilla Extract


  • Mix the dry ingredients: ragi flour, whole-wheat flour, oats flour, baking powder, baking soda, salt, cinnamon powder and cardamom powder. Sieve the mixture 4-5 times.
  • Dust in the raisins with any flour and keep aside.
  • In a large bowl, add jaggery powder, eggs and olive oil. Whisk well till the jaggery powder dissolves. Add in the vanilla extract and curd. Mix well to get a uniform mix.
  • Fold the dry ingredients mixture into this bowl in steps to get a thick batter. Do not overmix. Add in 1/4 cup of milk gently to get a cake batter consistency.
  • Add the chopped dry fruits mix and the raisins to this batter. The mixture begins to thicken. Pour in the remaining 1/4 cup of milk at this point to get a thin cake batter. 
  • Preheat the oven to 170 degree Celsius for 10-15 minutes. Meanwhile, grease the cupcake tine and arrange the cupcake liners. Pour in the batter in the cupcake liners to fill them to the half point.
  • Sprinkle the remaining dry fruit mixture on top of the batter. Pat the tin gently on a plain surface to get rid of any bubbles.
  • Bake the cupcakes for 25-30 minutes or till you get the skewer clean.
  • Let the cupcakes cool down for 5 minutes before taking them out of tin. Enjoy your delicious cupcakes as it is or pair them with a warm cup of tea/coffee.


  1. The consistency of the cupcake batter is slightly thinner than regular batter since ragi and oats both tend to absorb moisture. Hence, an extra amount of liquid is required in the recipe to get the perfect moist cupcakes. Reducing the liquid content might dry out the final cupcake texture.
  2. Ensure that you fold in the milk and dry fruits to the cake batter and do not overmix.
  3. The choice of dry-fruits in the recipe can be modified as per your liking and taste.
Keyword fingermilletcupcake, fingermilletrecipe, healthycupcake, ragi, ragicupcake