Three Cheese Carrot Red Bell Pepper Cupcake with Yogurt Cumin Frosting: Cupcake or Muffins?

From the name you probably recognized that this is a savory cupcake, and yes it is. I am really notorious to turn an Italian baked tart dish Crostata which usually made with fruits and jam to a savory one.  Why this savory love, because I am always afraid of sugar content in cupcakes and even after reducing sugar to an least possible extent which I can, my hubby will say I am overloading him with sugar. Yes he is diabetic so even a little amount of sugar is dangerous to him. Also I belong to diabetic family. So it is better to avoid sugar, however it is difficult so I usually make cakes that are about 6 inches.

Does everybody understand what the difference is between cupcake and Muffin? I have always wondered, and it is a well discussed topic and still I am confused. On extended research I came to know that

Muffins taste more like a quick bread. When you hit it on wall you can hear “thud” sound.

It doesn’t require creaming of butter or sugar and less fat and sugar content.

No frosting.

Cupcakes on the other hand are cake like, when you hit it in wall it you can hear” poof’’ sound.

It has creaming of butter and sugar and has more fat and sugar content.

It usually contains frosting. 

 I don’t know if these rules will be applicable to this savory cupcake or muffins. To reduce fat content I used only oil but used frosting so it can be cupcake.  

I was longing to make a savory cupcake for a long time; I had made a sweet version using zucchini earlier. I had some three cheese blend left over after making lasagna. I made these soft and very delicate as cakes with nice sweetness added from Carrot and red bell pepper. 

When I goggled for recipe of savory cupcakes it showed recipes even with ½ cup of sugar. How can a dish become savory when you add ½ cup of sugar. So I wanted to make a savory cupcake with no sugar, so I spiced up the cupcakes with garam masala, cumin powder, chili powder and fresh ginger. Wet ingredients include yogurt, milk, and olive oil. Also added fresh coriander leaves /cilantro into cupcake give some extra boost. Three cheeses include, Monterrey jack, Colby and cheddar with  cream cheese. This cheesy delight is really tasty when they come out of oven. I couldn’t wait long so gobbled immediately. I used all purpose flour and semolina to give some extra crunch.  

I made frosting with Greek yogurt, salt and cumin powder. They are yummy when combined with warm cupcakes.  So if you want savory treat for your dinner or soup try this delicious one and you are not going to stopping with one or two. Here goes the recipe. 

One year ago:  Watermelon Juice

Two Year ago: Lemony minty poppy cake

Print recipe from here

What you need

 For cup cake

All purpose flour: 1 ¼ cup

Semolina: ¼ cup

 Kraft Three cheese blend: ½ cup (Monterrey Jack, Colby and Cheddar with cream cheese)

Egg: 1 no

Salt: ¼ teaspoon

Garam masala: ¼ teaspoon

Chili powder: ¼ teaspoon

Cumin powder: ¼ teaspoon

Baking powder: ¾ teaspoon

Baking soda: ¼ teaspoon

Carrot: ½ cup (chopped into tiny cubes)

Red bell pepper: ½ cup (Chopped into tiny cubes)

Ginger: 1 tablespoon (chopped finely)

Cilantro/ Coriander leaves: 1 tablespoon

Yogurt: ½ cup (I used home made one)

Milk: ¼ cup (I used 2 %)

Water: ¼ cup

Olive oil: ¼ cup

Frosting

 Greek Yogurt: 1 cup ( I used Oikos)

Salt: ½ teaspoon

Cumin powder: ¼ teaspoon

How I made

Preheat oven to 350F line and grease the muffin cups in muffin tin and set aside. Make sure to thoroughly grease the muffin cups so that it won’t stick after baking. 

Wash and chop the vegetables and ginger and set aside. 

In a medium add, flour, semolina, baking powder, baking soda, salt, spices and mix well with whisk and set aside. 

In a small bowl mix yogurt, egg, oil, water and beat well to combine everything and set aside. 

To flour mixture add vegetables, ginger and cheese. To this add oil yogurt mixture and combine well and add chopped coriander leaves/ cilantro and set aside. 

Transfer two tablespoon of  batter into prepared muffin cups and bake for about 35 minutes until it become golden brown in top and a took pick comes out clean. 

Let cool the cupcakes for 10 minutes in the pan. 

While cupcake are cooling make frosting by adding Greek yogurt, salt and cumin powder and mix well using a whisk. If you want you can transfer it into a piping bag and pipe over each cupcake. Garnish the cupcake with a small disc of carrot.   Only use frosting in cupcakes you want to serve immediately. Rest keeps in refrigerator without frosting.  Store the frosting in refrigerator separately.

Enjoy with soup or as snack.

When you make cut it will looks like this.

Preparation time: 45 minutes

Yield: 12 no

Verdict: Delicious

Will you make it again: Yes I will.

I am sending this  Savory cup cake to Alea and April's Gallery of Favorites.

Giveaway Cupcake Carrier Bake and Take by Nisha of Spusht