Eggless Gajar Halwa Cupcakes with Cardamom Cream Cheese Frosting
Moist eggless carrot cupcakes spiced like gajar halwa, studded with dates and toasted nuts, topped with cardamom cream cheese frosting.
Ingredients
For the cupcakes
- 1½ cups all-purpose flour 190 g
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- 1 tsp ground cardamom
- ½ tsp ground nutmeg
- 2 tbsp milk powder optional, for richer halwa-like flavor
- 1 cup granulated sugar 200 g
- ½ cup packed light brown sugar 100 g
- 1 cup neutral oil 240 ml; sunflower or avocado
- ¾ cup thick plain yogurt 180 g; room temperature
- 2 tbsp milk
- 1 tsp vanilla extract
- 2½ to 3 cups finely grated carrots about 3 medium carrots
- ½ cup chopped pistachios and cashews toasted and cooled
- ½ cup pitted dates or ½ cup golden raisins; finely chopped
- 1 tbsp all-purpose flour for tossing with nuts
For the cardamom cream cheese frosting
- 8 oz cream cheese 226 g; softened
- ½ cup unsalted butter 113 g; softened
- 2½ to 3 cups powdered sugar 300–360 g; sifted if lumpy
- 1 tsp vanilla extract
- ¼ tsp ground cardamom
- Pinch of fine salt
- 2 to 3 tbsp cold heavy cream as needed
For garnish
- 2 tbsp pistachios toasted and finely chopped
- Pinch of ground cardamom or dried rose petals (optional)
Instructions
Prep the mix-ins
- Toast pistachios and cashews in a dry skillet over medium heat for 4 to 5 minutes until fragrant. Cool completely, then chop.
- Toss chopped nuts with 1 tbsp flour in a small bowl. Set aside.
- Finely chop dates. If they are very sticky, toss with a tiny pinch of flour.
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make the batter
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, nutmeg, and milk powder (if using).
- In a large bowl, whisk granulated sugar, brown sugar, and oil until combined.
- Add yogurt, milk, and vanilla. Whisk until smooth and slightly pale, about 1 minute.
- Add dry ingredients to wet ingredients. Fold with a spatula until just combined. Do not overmix.
- Fold in grated carrots, floured nuts, and chopped dates until evenly distributed.
Bake
- Divide batter among liners, filling each about two-thirds full (roughly ¼ cup batter per cupcake).
- Bake 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting
- Beat cream cheese and butter together on medium speed until smooth and fluffy, about 2 minutes.
- Add powdered sugar, vanilla, cardamom, and salt. Beat on low until combined, then medium until fluffy.
- If the frosting is too thick, beat in heavy cream 1 tbsp at a time until spreadable. If too soft, chill 15 minutes before piping.
Assemble
- Pipe or spread frosting on fully cooled cupcakes.
- Garnish with chopped pistachios and a light dusting of cardamom or rose petals, if using.
- Serve at room temperature.
Notes
Yogurt choice: Use thick plain dahi or Greek yogurt. Runny yogurt can make the batter loose. Drain excess whey if needed.
Vegan swap: Replace yogurt with coconut yogurt, use plant butter and vegan cream cheese in the frosting, and swap milk with oat milk.
Gluten-free swap: Use a 1:1 gluten-free baking flour blend. Add 1 extra tbsp yogurt if the batter looks dry.
Dates vs raisins: Dates give a firmer, caramel-like bite. Golden raisins are an easy swap and closer to classic halwa.
Make-ahead: Unfrosted cupcakes keep in an airtight container at room temperature up to 2 days, or refrigerated up to 4 days. Frost within a day of serving.
Storage: Frosted cupcakes refrigerate up to 3 days in a covered container. Bring to room temperature 20 minutes before serving.
Layer cake option: Bake in two 8-inch round pans at 350°F for 28 to 32 minutes. Cool completely before frosting.
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