The first time I made these Gulab Jamun Cupcakes, I wasn’t sure what to expect. I love gulab jamun, but let’s be honest, the syrup can sometimes make it a little tricky to enjoy without making a mess. So, turning those same flavors into a cupcake felt like an easier, more relaxed way to enjoy something I already loved.
Once Gulab Jamun Cupcakes came out of the oven, it all made sense. The kitchen smelled warm and sweet, and the cupcakes had that familiar gulab jamun flavor without the sticky syrup running everywhere. Before they’d even cooled, everyone was already asking to try one.
What I like most is how familiar they feel, even in a different form. You still get that gentle sweetness and warmth you expect from gulab jamun, just wrapped into something a little lighter and easier to enjoy. They’re the kind of dessert you make once, then find yourself coming back to whenever you want something comforting without a lot of effort.
It’s not about changing what people love about gulab jamun, just offering it in a way that feels a bit easier and more relaxed to enjoy.
Why You’ll Love This
- Gulab Jamun Cupcakes give you all the flavor of gulab jamun in a softer, lighter cupcake form
- The texture is tender and moist, with just the right amount of sweetness in every bite
- The creamy topping and pistachio finish make it feel special without being overdone
- It’s easy to enjoy without the mess that usually comes with syrup-soaked desserts
- Perfect for sharing, gifting, or keeping on hand when you want something sweet but not heavy
Gulab Jamun Cupcakes
Ingredients
For the Cupcakes
- 120 g all-purpose flour
- 6 g baking powder 1½ tsp
- 1 g salt ¼ tsp
- 100 g sugar ½ cup
- 2 large eggs
- 80 ml vegetable oil ⅓ cup
- 120 ml yogurt ½ cup
- 5 ml vanilla extract
- 2.5 g ground cardamom ½ tsp
For the Syrup
- 120 ml water ½ cup
- 100 g sugar ½ cup
- 2.5 ml rose water or a few strands of saffron
For the Topping
- Lightly whipped cream or frosting
- Crushed pistachios
Instructions
- Preheat oven to 175°C (350°F) and line a muffin tin with 10 liners.
- Whisk flour, baking powder, salt, and cardamom together.
- In another bowl, whisk sugar, eggs, oil, yogurt, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- Fill liners ¾ full and bake 18–20 minutes, until a toothpick comes out clean.
- Meanwhile, make the syrup: simmer water and sugar for 4–5 minutes, add rose water or saffron, and cool slightly.
- When cupcakes are warm, poke holes with a skewer and spoon syrup over the top.
- Once cooled, top with whipped cream and pistachios.
Notes
- You can use full-fat yogurt or Greek yogurt for a richer texture.
- Almond or oat milk works in place of regular milk for the syrup if needed.
- Swap pistachios with almonds or cashews if that’s what you have on hand.
- Don’t overmix the batter; stop once everything is just combined to keep the cupcakes soft.
- Let the cupcakes cool slightly before adding syrup so it absorbs without making them soggy.
- Brush or spoon the syrup on gradually rather than soaking all at once.
- Cupcakes can be baked a day ahead and stored covered at room temperature.
- Once topped, store them in the fridge for up to 2 days.
- Bring to room temperature before serving for the best texture.
- Serve with lightly whipped cream or a small scoop of vanilla ice cream.
- A sprinkle of chopped pistachios or dried rose petals adds a nice finish.
- Pair with chai or cardamom tea for a cozy dessert moment.
- Add a touch of saffron to the syrup for a deeper aroma.
- Mix a little rose essence into the frosting for a floral note.
- Fill the center with a spoon of thick rabri for a little extra goodness.
Nutrition
A few small tips that really help these turn out just right:
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Use freshly ground cardamom if you can. Grinding whole pods gives a warmer, more rounded flavor than pre-ground cardamom and makes a noticeable difference in the cupcakes.
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Mix the batter gently and stop early. Once the wet and dry ingredients are combined, stop mixing. Overmixing will make the cupcakes dense instead of soft and tender.
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Add the syrup while the cupcakes are still warm. This helps the syrup soak in evenly without making the cupcakes soggy. Spoon it on gradually rather than all at once.
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Keep the syrup light. You want the flavor of gulab jamun, not a soaked cupcake. A light brushing or spooning is enough.
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Let the cupcakes cool fully before frosting. Warm cupcakes will melt the topping and make it slide off instead of sitting nicely on top.
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Go easy on the rose flavor. A little goes a long way. The goal is a gentle floral note, not something overpowering.
These small details make the difference between good cupcakes and ones that really capture the flavor you’re going for.
FAQs
Do these actually taste like gulab jamun?
Yes, they do. You still get that familiar cardamom warmth and sweetness, just in a lighter, cake-style form rather than a syrup-soaked ball.
Are Gulab Jamun Cupcakes very sweet?
They’re sweet, but not overly so. The cupcake itself is balanced, and the frosting adds just enough richness without making it heavy.
Can I make these ahead of time?
Yes. You can bake the cupcakes a day ahead and frost them before serving, or store them fully assembled in the fridge for up to two days.
Do I need to soak them in syrup like traditional gulab jamun?
No. The flavor is built into the cupcake, so there’s no soaking involved. That’s what makes them easier and less messy to eat.
Can I skip the frosting?
You can. They’ll still taste good on their own, though the frosting adds that familiar dessert-like finish.
Are Gulab Jamun Cupcakes good for parties or gifting?
Definitely. They hold their shape well and are easy to serve, which makes them great for gatherings or dessert boxes.
Gulab Jamun Cupcakes keep the familiar flavor you love, just in a softer, easier form. They’re gently sweet, comforting, and made with simple ingredients that come together effortlessly.
If you enjoy desserts that feel familiar but still a little special, this one fits right in. It’s the kind of treat you can enjoy without much effort, whether it’s with tea or as a light dessert after a meal.
If you love this recipe, you might also enjoy my Ras Malai, Barfi, Falooda, Kulfi Ice Cream, Chai Latte Pudding, Rustic German Apple Cake, Rasmalai Pancakes, Ube Cookies, Masala Chocolate Mousse, Pistachio Rose Tiramisu, Mango Cheesecake Jars or Cardamom Crème Brûlée They’re all the kind of sweets that work well when you want something delicious but easy to make.
If you give these Gulab Jamun Cupcakes a try, I’d love to hear how they turn out. And if Indian and Indian-inspired sweets are your thing, you’ll find plenty more to explore on Beyond Chutney.
Have a question or something to share? Leave a comment below!