Gulab Jamun Cupcakes
Soft cardamom cupcakes soaked in syrup and topped with whipped cream, a playful nod to the Indian sweet favorite.
Servings: 10
Calories: 209kcal
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
Ingredient swaps
- 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
Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 90mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg