Semolina Cupcakes Recipe

These semolina cupcakes are soft, moist, and lightly sweetened with a tender crumb and subtle rich flavor. Perfect on their own or topped with a simple glaze or frosting, they make a delightful treat for teatime, dessert, or snacking. The recipe is easy to make and versatile, allowing flavors like lemon, orange, almond, or coconut. Ideal for gatherings, gifts, or everyday enjoyment.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 people

Course: Dessert

Cuisine: Mediterranean

Calories: 200

Ingredients Equipment Method Notes

Ingredients

1 Cup fine semolina shoji
½ Cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ Cup plain yogurt or dairy-free yogurt
½ Cup sugar
½ Cup vegetable oil
2 Large eggs
2 tbsp lemon or orange juice
1 tbsp |lemon or orange zest
1 tsp vanilla extract
¼ Cup shredded coconut almonds, or pistachios Optional

Equipment

1 Muffin Tin For baking 12 cupcakes
12 Cupcake Liners Optional, for easy removal
1 Mixing Bowl Large enough for batter
1 Whisk or electric mixer For mixing wet ingredients
– Measuring Cups/Spoons For accurate ingredient measurement

Method

Preheat & Prepare: Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
Mix Wet Ingredients: Whisk yogurt, sugar, eggs, oil, juice, zest, and vanilla until smooth.
Add Dry Ingredients: Sift semolina, flour, baking powder, baking soda, and salt. Stir until just combined. Let batter rest 10 minutes.
Fill & Bake: Spoon batter into liners, ¾ full. Bake 18–22 minutes or until toothpick comes out clean.
Cool & Serve: Let cool completely. Frost or glaze if desired.

Notes

Resting the batter softens semolina for a tender crumb.
Flavor variations: lemon, orange, coconut, almond.
Egg-free: replace eggs with ¼ cup applesauce or mashed banana per egg.
Storage: room temp 2–3 days, fridge 5 days, freezer 1 month unfrosted.