Gulab Jamun Cupcakes: A Sweet South Asian Twist

Gulab Jamun Cupcakes combine traditional cupcake fluffiness with rich gulab jamun flavors, creating a delightful fusion dessert.

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Prep Time 20

Cook Time 20

Cooling Time 10

Total Time 50

Servings: 12 cupcakes

Course: Desserts

Cuisine: South Asian

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcake Batter

125 g Unsalted Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
125 ml Vegetable Oil Adds moisture and tenderness; can be replaced with coconut oil for a tropical flavor.
125 g Granulated Sugar Sweetens the batter; may be replaced with more brown sugar for richer sweetness.
125 g Brown Sugar Adds moisture and a deeper flavor; can substitute with additional granulated sugar if desired.
2 tsp Vanilla Extract Enhances sweetness with a fragrant hint; no substitutes needed for this delightful flavor.
4 Eggs Provides structure and moisture; substitute with flax eggs for an egg-free version.
250 g Self-Raising Flour Creates a light texture; use gluten-free flour for a gluten-free alternative.
60 ml Warm Milk Binds and moistens the batter; any dairy-free milk works as a substitute.
12 Small Gulab Jamuns The key ingredient for flavor; ensure they are small for installation inside cupcakes.

For the Topping

400 ml Double Cream Creates a rich whipped topping; can be replaced with heavy whipping cream for a similar effect.
80 g Icing Sugar Sweetens and stabilizes the whipped cream; granulated sugar is an option, but it may need extra whipping.
2 tbsp Rose Water Infuses a floral flavor; adjust to your preference to taste.
Chopped Pistachios For decoration and added crunch; they provide a lovely color and texture contrast.

Equipment

muffin tray
Mixing Bowl
whisk
spatula

Method

Step-by-Step Instructions for Gulab Jamun Cupcakes

Begin by creaming 125g of softened unsalted butter with 125g of granulated sugar and 125g of brown sugar until the mixture is light and fluffy, about 3-4 minutes. Then, add in 4 eggs and 2 teaspoons of vanilla extract, mixing well. Gradually incorporate 250g of self-raising flour and 60ml of warm milk until just combined, ensuring a smooth batter without overmixing.
Gently fold 12 small gulab jamuns into the cupcake batter. Ensure the gulab jamuns are evenly distributed to guarantee every bite includes that sweet, syrup-soaked surprise.
Preheat your oven to 180°C (350°F) and line a muffin tray with cupcake liners. Pour the prepared batter into each liner, filling them about 3/4 full. This filling level helps achieve a flat top, so avoid overfilling.
Place the muffin tray in the preheated oven and bake for 18-20 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean.
For perfectly flat cupcake tops, gently press the tops of the cupcakes with a flat tool right after they come out of the oven. Allow them to cool in the tray for a few minutes before transferring them to a wire rack.
In a mixing bowl, combine 400ml of double cream, 80g of icing sugar, and 2 tablespoons of rose water. Whip the mixture until soft peaks form—this should take about 3-5 minutes.
Once the cupcakes are completely cooled, generously dollop the rose water whipped cream on top of each cupcake. For an extra touch of flavor and flair, place an additional small gulab jamun on top of the whipped cream. Finally, sprinkle chopped pistachios over the cupcakes.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Always fill cupcake liners 3/4 full to prevent dome shapes. Store leftover cupcakes in an airtight container for up to 2 days or refrigerate for longer freshness.

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