Eggless Gulab Jamun Cupcakes (Stuffed & Topped)
Soft cardamom cupcakes with a gulab jamun hidden inside, a saffron syrup soak, and rose-cardamom whipped cream. A festive Indian fusion dessert for Diwali or any celebration.
Equipment
- 12-cup muffin tin
- Cupcake liners
- Piping bag with star tip (optional)
Ingredients
For the eggless cupcakes
- 1 cup all-purpose flour plain flour
- 1/3 cup brown sugar or granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp ground cardamom
- 2 tbsp milk powder
- 1/2 cup neutral oil or softened unsalted butter
- 1 tsp vanilla extract
- 1/2 cup plain yogurt room temperature
- 1/2 cup milk
- 1 tbsp apple cider vinegar or white vinegar
- 12 small store-bought gulab jamuns drained well
For the saffron chaasni (syrup)
- 1/3 cup water
- 1/3 cup granulated sugar
- 1 generous pinch saffron strands
- 1/4 tsp ground cardamom
For the rose-cardamom whipped cream
- 2 cups heavy whipping cream cold
- 2 to 3 tbsp powdered sugar
- 1/2 tsp rose water adjust to taste
- 1/8 tsp ground cardamom
- Pinch pink food color powder (optional)
To garnish
- 2 tbsp pistachios roughly chopped
- Dried rose petals (optional)
- Extra gulab jamun halves for topping
Instructions
Prep
- Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
- Stir milk and vinegar in a small cup. Let sit 5 minutes until slightly curdled.
- Drain gulab jamuns and pat dry on paper towels. Set 12 aside for stuffing; reserve 6 more for halving and garnishing.
Make the cupcake batter
- Whisk flour, brown sugar, baking powder, salt, cardamom, and milk powder in a large bowl.
- In another bowl, whisk oil (or butter), vanilla, yogurt, and the curdled milk until smooth.
- Pour wet ingredients into dry and fold until just combined. Do not overmix; a few small lumps are fine.
Fill and bake
- Spoon about 2 tablespoons batter into each liner.
- Place one drained gulab jamun in the center of each cup.
- Cover with about 1 tablespoon more batter so the jamun is mostly buried.
- Bake 18 to 22 minutes, until tops spring back lightly and a toothpick in the cake (not the jamun center) comes out clean.
- Cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
Make the saffron chaasni
- Combine water, sugar, saffron, and cardamom in a small saucepan.
- Bring to a gentle boil, then simmer 5 minutes until slightly thickened.
- Remove from heat and cool completely. The syrup should be thin enough to brush, not thick like honey.
Make the rose-cardamom whipped cream
- Chill your bowl and whisk (or beaters) for 10 minutes if you can. Cold equipment helps peaks form faster.
- Whip cream, powdered sugar, rose water, cardamom, and optional color until stiff peaks form. Taste and adjust rose water carefully.
Assemble
- Once cupcakes are cool, poke 4 to 5 shallow holes in each top with a skewer or toothpick.
- Brush or dab cooled chaasni over the tops 2 to 3 times, letting each layer absorb before the next.
- Pipe or spoon whipped cream on each cupcake.
- Top with a halved gulab jamun, chopped pistachios, and rose petals if using.
- Serve the same day for the best texture. Refrigerate leftovers.
Notes
Drain store-bought jamuns on paper towels for 15 minutes before stuffing. Wet jamuns make soggy pockets in the batter.
Skip the canned jamun syrup and make the chaasni here. It tastes cleaner and less cloying than the soaking liquid from the can.
For a dairy-free version, use coconut cream (chilled overnight) instead of heavy cream and plant yogurt in the batter.
Assemble within a few hours of serving. The syrup-soaked tops and whipped cream are best fresh.
Store unfrosted cupcakes airtight at room temperature for 1 day, or refrigerate up to 2 days. Add cream and garnish just before serving.
Buttercream swap: beat 150 g softened butter with 2 cups powdered sugar, 1 tbsp milk, 1/2 tsp vanilla, and 1/4 tsp cardamom until fluffy. It holds longer than whipped cream at room temperature.
Tried this recipe?Let us know how it was!