Gulab jamun cupcakes - Make your favorite gulab jamun a real show stopper with these easy to make and fun cupcakes recipe. Cardamom-spiced cupcakes are topped with decadent buttercream, and are finished with gulab jamuns to create these cute festive treats.
To be very honest, I'm going through another "super busy" phase. I really feel like the days are too short, and I have a yard long to-do list. However, it's not going to stop me from telling you all about these super cute cupcakes.
Well, these gulab jamun cupcakes have been on my mind for a while now. But, I have been waiting for the right time to share it with you. And now that Diwali (Indian festival of lights)is here, I think this is the best way to add more fun and sweetness to your celebrations.
Do you like gulab jamuns, the Indian style fried doughnuts soaked in sugar syrup? Oh, I love them. As these gulab jamuns are the stars of this recipe, I made a batch of my favorite easy peasy bread gulab jamuns. (Get the recipe here). If you're time-poor, you can use store bought jamuns. On the other hand, if you are planning to go with homemade ones, make small jamuns that'll look perfectly cute on the cupcakes.
The cupcakes are basically a variation of my favorite vanilla cupcakes. Brown sugar adds a rich flavor to the cupcakes, and I used ground cardamom to add more flavor. I really wanted to add a flavor punch to the buttercream frosting. So I decided to add a pinch of ground cardamom to it. Just perfect.
Is there a better way to celebrate this week than with these cute gulab jamun cupcakes? I'd say, 'no'.
More Indian sweets:
- Bread Gulab Jamun
- 2 Ingredient Rava Gulab Jamun
- Boondi Ladoo
- Mysore Pak (Chickpea Fudge)
- Beetroot Halwa
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Rabri Ice Cream
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle
Gulab Jamun Cupcakes | Video
Ingredients
Cupcakes:
- 1 and ½ cups all purpose flour plain flour
- 1 and ½ teaspoon baking powder
- 150 g unsalted butter softened
- ¾ cup brown sugar
- ½ teaspoon ground cardamom cardamom powder
- 2 eggs at room temperature
- ½ cup buttermilk
Buttercream frosting:
- 150 g unsalted butter softened
- 2 cups powdered icing sugar
- 1 tablespoon milk
- ½ teaspoon vanilla essence
- ½ teaspoon ground cardamom cardamom powder
- 12 gulab jamuns to decorate (Homemade or store bought)
- Chopped pistachios to decorate
Instructions
Cupcakes:
- Preheat oven to 180C / 350F. Line 12 ⅓ cup muffin tin holes with your favorite cupcake liners.
- Sift flour and baking powder into a large bowl. Set aside.
- Place butter, brown sugar and ground cardamom in a large bowl. Use an electric mixer to beat the butter mixture until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture and buttermilk, in alternating batches, and beat until just combined. Divide mixture evenly among the muffin tin holes. Bake for 20-25 minutes, or until a skewer inserted in the centers comes out clean. Transfer to a wire rack to cool.
Frosting:
- Use an electric mixer to beat butter until smooth. Add sugar little by little and beat until smooth. Continue beating, and add milk and vanilla essence. Add ground cardamom and beat again until combined.
- Place frosting in a piping bag fitted with your favorite nozzle. (I used star tip) Pipe icing onto the tops of each cupcake. Place 1 gulab jamun (or cut into quarters) on each cupcake. Decorate with chopped pistachios.
Video
Notes
Nutrition
****Homemade gulab jamun recipe here
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Lara says
These look delicious! I want to make these soon!
Preeti says
How can you substitute the eggs to make an eggless version?
Rose Mary George says
Very thick yoghurt 🙂