Gulab Jamun Cupcakes Recipe: Celebrate Dussehra with a sweet twist! These Gulab Jamun Cupcakes combine the traditional Indian dessert with fluffy cupcakes, perfect for festive gatherings. Infused with cardamom and rose, they’re a delightful way to honor the triumph of good taste this Dussehra! Let’s dive into this easy, homemade recipe that’s sure to impress.
Required Ingredients
For the Cupcakes:
- All-purpose flour
- Milk powder
- Baking powder
- Baking soda
- Cardamom powder
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Milk
- Vanilla extract
For the Syrup:
- Sugar
- Water
- Cardamom powder
- Rose water
- Saffron strands (optional)
For the Frosting:
- Heavy cream
- Powdered sugar
- Rose water
- Chopped pistachios (for garnish)
Step By Step Directions
Step 1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This sets the stage for perfectly baked cupcakes.
Step 2. Mix Dry Ingredients: In a medium bowl, whisk together flour, milk powder, baking powder, baking soda, and cardamom powder. The milk powder and cardamom give that Gulab Jamun vibe!
Step 3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy (about 2-3 minutes). Beat in the eggs, one after the other, making sure each is combined. Then add the vanilla and mix.
Step 4. Combine Wet and Dry: Add a bit of the flour, then a splash of milk, and repeat until it’s all mixed in. Start and end with the dry mix (flour-milk-flour-milk-flour). Mix until just combined—don’t overmix, or your cupcakes will be dense!
Step 5. Bake the Cupcakes: Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for about 20 minutes, until a toothpick poked in the center comes out clean. Let them sit in the pan for 5 minutes before moving them to a rack to cool completely.
Step 6. Soak and Frost: While cupcakes cool, make the syrup: combine sugar, water, cardamom, rose water, and saffron in a saucepan. Simmer until sugar dissolves (about 5 minutes). Poke holes in the warm cupcakes with a toothpick and brush with syrup. For frosting, whip heavy cream, powdered sugar, and rose water until soft peaks form. Frost the cooled cupcakes and sprinkle with pistachios.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 280 kcal | – |
| Total Fat | 14g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 60mg | 20% |
| Sodium | 80mg | 3% |
| Total Carbohydrate | 36g | 13% |
| Dietary Fiber | 0.5g | 2% |
| Total Sugars | 26g | – |
| Protein | 4g | 8% |
| Vitamin C | 0mg | 0% |
| Calcium | 60mg | 5% |
| Iron | 1mg | 6% |
| Potassium | 90mg | 2% |
*Percent Daily Values are based on a 2,000-calorie diet.
Final Thought
Gulab Jamun Cupcakes are a delightful way to bring two beloved desserts together. The soft, syrup-soaked cupcakes with a hint of cardamom and rose, topped with creamy frosting and crunchy pistachios, are a crowd-pleaser. Whether it’s a festive occasion or a sweet craving, these cupcakes will leave everyone smiling. Try them, and let the flavors transport you to dessert heaven!
Also Read : Black Velvet Cake Recipe: Moist, Dark, and Decadent
Gulab Jamun Cupcakes
Ingredients
Method
- Heat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, milk powder, baking powder, and cardamom.
- In a separate bowl, beat the softened butter and sugar until light and fluffy. Then mix in the eggs and vanilla.
- Slowly mix the dry ingredients into the butter mixture, adding a little milk in between. Mix just until combined—don't overdo it!
- Pour the batter into the liners and bake for 18-20 minutes. Let them cool for a bit before moving them.
- Poke holes in the warm cupcakes and brush them with a sweet rose-cardamom syrup. Once cool, top with fluffy rose frosting and crushed pistachios.
Notes
- For an extra indulgent touch, add a small piece of store-bought gulab jamun inside each cupcake before baking.
- If rose water isn’t available, substitute with vanilla extract, but the rose flavor adds authenticity.
- Ensure cupcakes are warm (not hot) when brushing with syrup to absorb it evenly.
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