These Vegetable Cupcakes are light, fluffy, and full of flavor — made with simple ingredients like carrots, onions, and ham. The sweetness of sautéed onions and the subtle saltiness of ham make every bite comforting and satisfying. They’re perfect as a quick breakfast, lunchbox snack, or even a warm afternoon treat.
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Ingredients (Makes 5 cupcakes)
- 50g carrot
- 1/4 onion (about 35g)
- 2 slices of ham
- 1 egg
- 100ml milk
- 180g pancake mix
- 1 tbsp cooking oil
- A pinch of parsley
Instructions
1. Prepare the Ingredients
Finely chop the carrot and onion, and cut the ham into small pieces.
2. Sauté the Vegetables
Heat 1 tablespoon of oil in a frying pan. Add the chopped vegetables and ham, then sauté for about 2 minutes.
3. Make the Batter
In a mixing bowl, beat 1 egg, add 100ml milk, and mix well.
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Gradually add 180g of pancake mix and stir until the batter is smooth and lump-free.
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4. Combine Everything
Add the sautéed vegetables and ham to the batter and mix gently until evenly combined.
5. Microwave to Cook
Line muffin cups or paper molds and fill them halfway with the batter. Microwave for 2 minutes and 30 seconds. Check with a toothpick — if it comes out clean, they’re ready!
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Sprinkle some parsley on top before serving for a nice finishing touch.
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Enjoy Your Cupcakes
Freshly cooked vegetable cupcakes are soft, fragrant, and slightly savory — the perfect balance of nutrition and comfort. They’re delicious warm, and just as good once cooled for your lunchbox.
Tip: You can swap carrots for leftover veggies like zucchini, broccoli, or corn. Enjoy these simple Vegetable Cupcakes whenever you crave something wholesome yet easy!
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