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Gulab Jamun Cupcakes Recipe for Dussehra
Ravi Sharma

Gulab Jamun Cupcakes

Gulab Jamun Cupcakes are a sweet fusion of fluffy cupcakes and Indian gulab jamun. Infused with cardamom, soaked in rose-scented syrup, and topped with creamy frosting and pistachios, they’re a delightful treat for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 45 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: Indian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup milk powder to mimic gulab jamun flavor
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cardamom powder for that authentic touch
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
For the Syrup
  • 1 cup sugar
  • 1 cup water
  • 1/4 tsp cardamom powder
  • 1 tsp rose water
  • Pinch of saffron strands optional, for extra flavor
For the Frosting
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp rose water
  • Chopped pistachios for garnish

Method
 

Step 1: Get Ready
  1. Heat your oven to 350°F and line a muffin tin with cupcake liners.
    Preheat and Prep Step
Step 2: Whisk the Dry Stuff
  1. In a bowl, whisk together the flour, milk powder, baking powder, and cardamom.
    Mix Dry Ingredients Step
Step 3: Cream Until Fluffy
  1. In a separate bowl, beat the softened butter and sugar until light and fluffy. Then mix in the eggs and vanilla.
    Cream Butter and Sugar Step
Step 4: Combine Gently
  1. Slowly mix the dry ingredients into the butter mixture, adding a little milk in between. Mix just until combined—don't overdo it!
    Combine Wet and Dry Mixture Step
Step 5: Bake
  1. Pour the batter into the liners and bake for 18-20 minutes. Let them cool for a bit before moving them.
    Bake the Cupcakes Step
Step 6: Soak and Decorate
  1. 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.
    Soak and Frost Step

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.