No-Maida Besan Cupcakes To Take Away All Your Worries

Cakes have become an inseparable part of our happy moments. Not just on birthdays, we expect cakes to be there on every other occasion that we celebrate. Though you may have a choice of having eggless cakes, you don’t have a choice of having maida-less cakes. Isn’t it? 

Maida or all-purpose flour is an essential ingredient in baking cakes. It is the first ingredient that we look forward to before baking a cake. But you know what? You can actually make a cake without maida but besan. Yes, you read that right. Recently, Chef Kunal Kapur took to Instagram and blew our minds by sharing the recipe of amazing besan cupcakes. This recipe is soo good that we couldn’t control ourselves to share it with you.  

Before you start scratching your mind if no-maida cupcakes are even possible, here’s the recipe to clear all our doubts. Make these no-maida cupcakes and flaunt your amazing cupcakes. 


  • ¾ cup powdered sugar 
  • ½ cup butter 
  • 1 cup curd 
  • 1 ½ cup besan 
  • 1 ¼ tsp baking powder 
  • 1 tsp baking soda 
  • Pinch of cardamom powder 
  • 1 tsp vanilla essence 

For Chocolate ganache 

  • 2 cups whipped cream/cream 
  • 1 ½ cup dark chocolate 

For Butter Cream 

  • ½ cup butter  
  • ¼ cup powdered sugar 
  • 1 tbsp whipping cream/cream  
  • ½ tsp vanilla essence  


  • Take a bowl and add butter and sugar to it. 
  • Beat till it becomes fluffy and turns to pale white. 
  • Then, add in the curd little by little while whisking and combine everything. Make sure you don’t over whisk the curd.  
  • Now add vanilla essence to the batter. Mix well. 
  • In a separate bowl, sieve together the besan, cardamom powder, baking soda and baking powder. Sieving the besan makes sure there are no lumps. 
  • Now transfer the dry mix into the wet mix in batches till it is all combined.  
  • Using a spatula, fold the dry ingredients into the wet. 
  • Grease the baking tins and add about 100 gm of batter in each.  
  • Bake in a preheated oven at 180C for 20-22 min.  
  • When cooked, remove from the oven and let it sit for 2-3 mins. 
  • Then take out the besan cupcakes and let them cook for some time.  
  • Now, melt the chocolate in a double boiler.  
  • When the chocolate is cooled down, add in a little of the whipped cream and mix. 
  • Then, add rest of the whipped cream in 2 batches, folding the cream in the chocolate to combine. 
  • Set aside to cool then transfer to a piping bag and chill again till it reaches a pipe-able consistency.  
  • In a bowl, add in the powdered sugar and soft butter.  
  • Whisk it till butter fluffs up and becomes light. 
  • Thereafter, add in the cream and vanilla essence and whisk it again to mix them. 
  • Fill a piping bag with the butter cream and put it in a fridge for at least 30 mins before use. 
  • Simply place the cooled besan cupcakes on to a platter and ice them. 
  • Garnish and serve!