This is the moment you’ve been waiting for! Your favorite Indian dessert, turned into a cupcake!
Ok guys, this is it, this is the Diwali dessert winner for me! My absolute favorite Indian dessert has to be Gulab Jamun! I love the rose flavored syrup coating the fried doughy ball of love; the distinct flavor of cardamom and saffron. It’s all just so beautiful and satisfying once you take a bite. I love the smell that fills the house even when you just warm up leftover jamuns from the night before. So you can just imagine what your home will smell like when you are baking these! My Gulab Jamun cupcakes with Rose Buttercream are the most delicious, flavorful Diwali dessert that you need to have this season! The flavors blend so well together to remind you of that traditional Gulab Jamun but in cupcake form! The cupcake part is like the flavors of the actual Gulab Jamun and the rose buttercream frosting is meant to be in place of the rose syrup that jamuns are usually soaked in. These were such a huge hit in my home and I know they will be in yours too! I’m not a huge baker but I do enjoy baking here and there and these were definitely one of the best things I’ve ever baked. I promise it will be for you too! It’s not healthy or low calorie, it’s a full on indulgence, but it’s one that is totally worth it!
Theres a few things I want to take note of to help you guys ensure you have the perfect dessert:
- I recommend using fresh cardamom that you grind in a spice grinder or a pestle and mortar to ensure a really fresh and fragrant flavor
- Do not over mix your batter. I cannot stress this enough! An over mixed batter will cause a dense cupcake. Mix everything until it is just combined. Feel free to mix by hand if you think you might over mix it in a stand mixer
- I used Rooh Afza to flavor and color my buttercream frosting, however, if you don’t have that or don’t want to use that, alternatively, you can replace with Rose Water and a bit of pink food coloring
- I used Deep Milk Mawa powder for this recipe, but you can find any milk mawa powder at your local Indian grocery store
- Baking time will vary based on your oven so just keep an eye on your cupcakes and check with a toothpick to see if they are done
- Have fun with your garnishes! I used Rose Dose rose petals to garnish my cupcakes!
DID YOU MAKE THIS?
Don’t forget to tag me if you make this! I love seeing all your creations and everything you guys make!
I hope you guys will give this a try because it really is super delicious! It’s colorful, beautiful, and absolutely tasty! Happy eating, friends! 🙂
Gulab Jamun Cupcakes with Rose Buttercream Frosting
Ingredients
For the Cupcakes
- 1 cup all purpose flour
- 1/2 cup milk mawa powder
- 1/2 tsp cardamom powder
- 8-10 strands saffron
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 stick unsalted butter softened
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1/3 cup milk + 2 tbsp milk
- 1/2 tsp salt
For the Rose Buttercream
- 2 sticks unsalted butter softened
- 4 cups powdered sugar
- 4 tsp Rooh Afza or Rose Water (you will need pink food coloring if using rose water)
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
For the Cupcakes
- Soak saffron in 2 tbsp warm milk and set aside
- Preheat oven to 350 degrees and line a cupcake tray with cupcake liners
- Sieve flour, milk powder, salt, and baking powder in a bowl
- Add softened butter and sugar in a stand mixer and mix on low speed with the paddle attachment until combined
- Add eggs to the butter and sugar one by one and mix until fluffy with no visible lumps followed by 1 tsp vanilla extract
- Slowly add flour, cardamom powder, saffron milk, and milk to the wet ingredients and mix until just combined. DO NOT over mix
- Use an ice cream scooper and fill each liner about 3/4 of the way full
- Bake in oven for 16-18 minutes or until done. You can stick a toothpick in one of the cupcakes and if it comes out clean, the cupcakes are done
For the Rose Buttercream
- In a stand mixer add all ingredients except for the Rooh Afza/Rose Water and mix with the whisk attachment until combined
- Add in the Rooh Afza or Rose Water and food coloring at this point and continue to mix on medium speed until all the ingredients are combined
- The mixture will start to turn fluffy and into frosting. Once the frosting sticks in to the whisk without falling off, the frosting is ready to use
- Using a piping bag or a good old knife, spread the buttercream frosting on top of the cupcakes
- Garnish with dried roses or chopped pistacios and serve!
Notes
- I used Rooh Afza for the pink color and the rose flavor, however, you can also replace with rose water and pink food coloring to achieve the same look and flavorÂ
- DO NOT over mix, I can’t stress this enough; once all the ingredients are just combined, that is when you stop mixing. You can even mix with a spatula to be safe if you are afraid of over mixing with your stand mixer
- I used fresh cardamom and crushed it with my pestle and mortar for a fresh taste, but you can use ready made powder as well, it just won’t be as fragrant
- You can find milk mawa powder at your local Indian store; I used the Deep brand
