There’s a heartwarming joy that comes from blending traditional flavors with modern tastes, and these Gulab Jamun Cupcakes do just that! When I first tried this delightful fusion dessert, I couldn’t believe how seamlessly the beloved South Asian treat transformed into a cupcake. Imagine soft, fluffy cupcakes wrapped around a gooey, syrup-soaked gulab jamun, all crowned with whipped rose water cream that fills your kitchen with an aromatic bliss.
These cupcakes not only bring back memories of festivity and celebration but also offer versatility—even if you have dietary preferences! Whether you’re looking for a dairy-free, nut-free, or sugar-free option, this recipe provides simple substitutions that make it easy to create a treat everyone can enjoy. Perfect for gatherings, special occasions, or even a cozy night in, these cupcakes evoke nostalgia while being delightfully innovative. Ready to indulge? Let’s dive into this enchanting recipe and whip up something truly unforgettable!
Why are Gulab Jamun Cupcakes a must-try?
Uniqueness: These cupcakes combine the cherished flavors of gulab jamun into a cupcake format, making them a showstopper at any gathering.
Versatile Options: With easy substitutions for dairy-free, nut-free, and sugar-free variations, there’s a delightful twist for everyone to enjoy.
Nostalgic Flavor: Each bite of these soft, fluffy cupcakes unveils a gooey, syrup-soaked gulab jamun center, transporting you back to fond memories.
Aromatic Whipped Cream: Topped with rose water-infused whipped cream, the aroma and taste elevate the experience, making these cupcakes irresistible.
Easy Prep: Whipping up these treats is a breeze—perfect for both novice bakers and experienced chefs looking for a fun project!
Gulab Jamun Cupcake Ingredients
For the Cupcakes
• Unsalted Butter (125g) – Adds richness and moisture; can be substituted with margarine for a dairy-free option.
• Vegetable Oil (125ml) – Ensures a tender crumb; could be replaced with sunflower or canola oil.
• Granulated Sugar (125g) – Provides sweetness and structure; consider using all brown sugar for a deeper flavor.
• Brown Sugar (125g) – Adds moisture and flavor depth; alternatively, use 250g of granulated sugar.
• Vanilla Extract (2 tsp) – Enhances sweetness; it’s optional but highly recommended.
• Eggs (4) – Binds ingredients and aids in rising; use flax eggs for a vegan alternative.
• Self-Raising Flour (250g) – Provides leavening; mix plain flour with 3 tsp baking powder as a substitute.
• Warm Milk (60ml) – Adds moisture; use almond milk for a dairy-free alternative.
• Gulab Jamuns (12 small) – Essential for the traditional element; ensure they are moist for the best results.
For the Whipped Topping
• Double Cream (400ml) – Provides richness for whipping; heavy whipping cream can be used instead.
• Icing Sugar (80g) – Sweetens the whipped cream; adjust according to your desired sweetness.
• Rose Water (2 tbsp) – Adds an aromatic floral flavor; increase for a stronger taste.
• Chopped Pistachios – For decoration and crunch; can be swapped with any preferred nut.
How to Make Gulab Jamun Cupcakes
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Preheat the oven to 180°C (350°F) and line a cupcake tray with liners. This ensures even baking and prevents the cupcakes from sticking.
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Cream together the softened butter, vegetable oil, granulated sugar, and brown sugar in a mixing bowl until light and fluffy. This takes about 3-5 minutes for the best texture.
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Add the vanilla extract and eggs one at a time, mixing well after each addition to make sure everything is well-incorporated and creamy.
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Incorporate the self-raising flour and warm milk gradually, mixing until your batter is smooth and free of lumps. You want it to be thick yet pourable.
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Fill the cupcake liners about 3/4 full with the batter, and gently insert a small gulab jamun into the center of each. This adds a delightful surprise to each cupcake.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You want them to be golden and fragrant.
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Cool in the pan for a few minutes before transferring to a wire rack to cool completely. This helps the cupcakes set while preventing sogginess from condensation.
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Whip the double cream with icing sugar and rose water until soft peaks form. This will create a fluffy and aromatic topping.
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Frost the cooled cupcakes generously with the whipped cream, garnishing with additional gulab jamuns and chopped pistachios. If you want, drizzle extra rose water on top for a fragrant touch.
Optional: Garnish with fresh rose petals for an extra special presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Gulab Jamun Cupcakes?
These delightful cupcakes are sure to steal the show, so let’s explore perfect pairings that elevate the experience!
- Masala Chai: The spiced flavors of masala chai complement the floral notes of the cupcakes, offering a comforting marriage of tastes.
- Fresh Fruit Salad: A refreshing mix of seasonal fruits adds brightness and contrasts beautifully with the sweetness of the cupcakes.
- Mango Lassi: Smooth and creamy, this yogurt drink balances the rich dessert while adding a tropical twist that pairs delightfully.
- Pistachio Crumble: A crunchy topping of pistachios enhances texture and connects with the topping, adding an extra layer of crunch.
- Cardamom Coffee: The aromatic spices in cardamom coffee echo the flavors in the cupcakes, creating a cozy and indulgent experience.
- Raspberry Coulis: A tart raspberry sauce drizzled over the cupcakes introduces a juicy burst that harmonizes with their sweetness.
- Coconut Ice Cream: This cool treat pairs wonderfully with the warm cupcakes, offering a delightful contrast and regionally inspired flavors.
- Chai-Spiced Cookies: Cookies infused with chai spices echo the cupcakes’ taste while providing a lovely crunch that’s perfect for sharing.
- Rose Water Lemonade: A refreshing and aromatic drink to wash down the sweetness, its floral tones harmonize perfectly with the dessert.
- Almond Milkshake: Creamy and slightly nutty, an almond milkshake is a comforting choice that complements the rich flavors of the cupcakes.
Storage Tips for Gulab Jamun Cupcakes
Room Temperature: Keep the cupcakes in an airtight container at room temperature for up to 2 days. This preserves their soft texture and flavor beautifully.
Fridge: Store frosted cupcakes in the fridge in an airtight container for up to 3 days. This will keep the rose water whipped cream fresh and delicious.
Freezer: For longer storage, freeze un-frosted cupcakes in a single layer in an airtight container for up to 2 months. Thaw before frosting to maintain textural integrity.
Reheating: If you’d like to enjoy them warm, simply place the refrigerated cupcakes in the microwave for 10-15 seconds, but try not to microwave more than once to keep that gooey gulab jamun center intact!
Make Ahead Options
These Gulab Jamun Cupcakes are a fantastic choice for meal prep, allowing you to enjoy a delightful treat with minimal fuss! You can prepare the cupcake batter up to 24 hours in advance; simply mix everything together and store it in an airtight container in the refrigerator. Additionally, the gulab jamuns can be soaked in syrup and kept in the fridge for up to 3 days. When you’re ready to bake, just fill the cupcake liners with the chilled batter and insert the gulab jamun before baking as directed. To maintain their deliciousness, remember to frost them with whipped cream just before serving, ensuring they stay light and fluffy!
Expert Tips for Gulab Jamun Cupcakes
• Don’t Overfill: Avoid overflowing by only filling the cupcake liners 3/4 full. This ensures even baking and a perfect dome shape.
• Pale Yellow Eggs: Beat your eggs until they achieve a pale yellow hue. This extra fluffiness is key to a light, airy cupcake.
• Use Moist Gulab Jamuns: For the best results, ensure your gulab jamuns are moist. This will enhance the gooey surprise that makes these cupcakes unique.
• Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the whipped cream from melting and helps maintain its shape.
• Serve Freshly Frosted: Enjoy these cupcakes immediately after frosting to savor the airy whipped cream. If making ahead, store un-frosted for best flavor retention.
Gulab Jamun Cupcakes Variations & Substitutions
Make these delightful cupcakes your own by exploring the exciting world of variations and substitutions!
- Dairy-Free: Substitute butter and cream with coconut oil and full-fat coconut cream for a luscious dairy-free experience.
- Flavor Boost: Add ½ tsp of cardamom powder to the batter for a warm, aromatic depth that resonates with the traditional gulab jamun flavor.
- Nut-Free: Swap out pistachios for toasted coconut flakes or sunflower seeds to create a nut-free treat that still packs a crunch.
- Sugar-Free: Use a sugar substitute like stevia or erythritol to enjoy these cupcakes with a guilt-free sweetness.
- Chocolate Lovers: Incorporate 1-2 tbsp of cocoa powder into the batter for a scrumptious chocolate twist on the classic gulab jamun delight.
- Fruity Twist: Add small chunks of ripe mango or juicy lychee for a burst of flavor that contrasts beautifully with the sweet cupcakes.
- Floral Explosion: Enhance the whipped cream with a few drops of orange blossom water to elevate the floral notes and make it even more fragrant.
- Spicy Kick: Mix in a pinch of ground ginger for a slight warmth that adds an unexpected zing to the sweetness, creating a unique flavor profile.
Each of these alterations opens up new avenues of flavor and texture, inviting you to unleash your creativity in the kitchen!
Gulab Jamun Cupcakes Recipe FAQs
What kind of gulab jamuns should I use for the cupcakes?
Opt for moist and fluffy gulab jamuns for the best results. Look for ones that aren’t overly sticky and have a good balance of syrup to avoid sogginess in your cupcakes.
How should I store leftover Gulab Jamun Cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. This helps maintain the cream’s freshness. You can also keep them at room temperature for up to 2 days but ensure they’re not frosted.
Can I freeze Gulab Jamun Cupcakes?
Absolutely! For freezing, let the cupcakes cool completely and then freeze them un-frosted in a single layer inside an airtight container for up to 2 months. To enjoy them later, simply thaw the cupcakes before frosting them with whipped cream.
I want a dairy-free version. What substitutions can I make?
You can easily make these cupcakes dairy-free! Substitute unsalted butter with margarine and use coconut cream in place of double cream. For the milk, almond milk works wonderfully as a replacement, while keeping the flavors intact.
What if my cupcakes don’t rise properly?
If your cupcakes come out dense or don’t rise, check if your self-raising flour is still fresh. Additionally, make sure you beat the eggs until fluffy before adding them to your batter, as this is crucial for achieving that light, airy texture. A little baking powder can also help if your self-raising flour is not sufficient.
Can I make these cupcakes sugar-free?
Yes! You can replace granulated sugar and brown sugar with suitable substitutes like stevia or erythritol. Just remember to adjust the quantities according to your preferred sweetness level, as some alternatives may vary in sweetness potency.
Gulab Jamun Cupcakes: A Delightful Twist on Tradition
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and line a cupcake tray with liners.
- Cream together the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Incorporate the self-raising flour and warm milk gradually, mixing until smooth and free of lumps.
- Fill the cupcake liners about 3/4 full with the batter, and gently insert a small gulab jamun into the center of each.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Whip the double cream with icing sugar and rose water until soft peaks form.
- Frost the cooled cupcakes generously with the whipped cream, garnishing with additional gulab jamuns and chopped pistachios.