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Gulab Jamun Cupcakes

Gulab Jamun Cupcakes: A Sweet Indian Twist You’ll Love

Gulab Jamun Cupcakes combine beloved desserts for a sweet treat that impresses.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 125 g Unsalted Butter Adds richness and moisture; substitute with non-dairy butter for a vegan option.
  • 125 ml Vegetable Oil Provides moisture and a tender crumb; can be replaced with melted coconut oil.
  • 125 g Granulated Sugar Sweetens and enhances texture.
  • 125 g Brown Sugar Adds extra moisture.
  • 2 teaspoons Vanilla Extract Adds aromatic flavor.
  • 4 Eggs Acts as a binding agent; flax eggs can be used for vegan.
  • 250 g Self-Raising Flour Provides lift and structure.
  • 60 ml Warm Milk Keeps the batter moist; almond or oat milk can be substituted.
  • 12 small Gulab Jamuns Imparts the signature sweet flavor.
For the Whipped Cream Topping
  • 400 ml Double Cream Contributes a rich mouthfeel.
  • 80 g Icing Sugar Sweetens and stabilizes the whipped cream.
  • 2 tbsp Rose Water Provides a distinctive floral aroma.
For Decoration
  • Chopped Pistachios Adds a crunchy texture and vibrant color.

Equipment

  • Mixing bowl
  • electric mixer
  • cupcake tin
  • paper cases
  • sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Prepare your cupcake tins by lining them with paper cases.
  2. Cream together the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time and mix in the vanilla extract.
  4. In a separate bowl, sift together the self-raising flour and warm milk until just combined. Fold into wet ingredients until smooth.
  5. Gently fold 12 small gulab jamuns into the batter.
  6. Pour the batter into the prepared cupcake cases, filling each about three-quarters full.
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  8. Press the tops gently with a flat surface to achieve a neat, flat surface.
  9. Whip the double cream until soft peaks form, then add icing sugar and rose water.
  10. Dollop whipped cream on each cupcake, place a gulab jamun on top, and sprinkle chopped pistachios.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. For long-term storage, freeze without toppings for up to 3 months.

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