Gulab Jamun Cupcakes

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Last Updated on December 14, 2020 by Chef Mireille

Gulab Jamun Cupcakes

Quick cupcakes stuffed with the Indian dessert, Gulab Jamun, are a surprise inside. Great to whip up in a flash if you already have the jamun at the ready!

It’s that time again. Yes the monthly Food Blogger Swap is here when I have the pleasure of inviting you to another blogger. Lathi’s Kitchen is a great place for quick and easy recipes. Mostly Indian or Indian inspired recipes, it’s a great place to find delicious Indian food and lots of kid friendly treats!

Gulab Jamun is one of my all time favorite Indian desserts. Milk powder based donuts are soaked in a light syrup infused with cardamom, saffron and rose water. They just literally melt in your mouth.

making gulab LR 3

I have made them a few times, but I often keep a can of Gulab Jamun I get from the Indian market in my pantry. I have a large extended family and I often receive unexpected guests.

I try to keep a can in my pantry so I always have something to offer my unexpected guests if I have nothing else when they stop by. I had just purchased a new can, so when I was perusing her site to figure out which one to try, these cupcakes immediately got my attention.

Would you like to try your hand at making the Gulab Jamun yourself? You can try this recipe here or try Lathi’s instant version using store bought mix.

Whole Wheat Pastry Flour

I only made a slight revision to her recipe in that I used whole wheat pastry flour instead of all purpose flour. Whole wheat pastry flour has added fiber etc. because of the wheat, however it is made with a low protein flour which results in a very tender crumb. Therefore, you will get the same tender results of all purpose flour, but with added health value.

IN THE MAKING – HOW TO MAKE GULAB JAMUN CUPCAKES

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A delicious snack with some fresh fruit.

Gulab LR 3
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Gulab Jamun Cupcakes

Gulab Jamun Stuffed Cupcakes are cupcakes with an Indian inspired surprise inside.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Continental
Servings: 6
Calories: 115.96kcal

Ingredients

  • seeds from 2 cardamom pods
  • ¼ cup sugar
  • 1 egg
  • ¼ cup yogurt
  • 2 tablespoons syrup from gulab jamun
  • ¾ cup whole wheat pastry flour
  • A pinch of salt
  • 1 teaspoon baking powder
  • 6 mini gulab jamun or 3 regular size gulab jamun cut in half

Instructions

  • Preheat oven to 350 F.
  • Line a muffin tin with muffin liners or use 6 silicone muffin molds and spray with non stick spray.
  • Using a coffee/spice grinder, grind the cardamom seeds with the sugar.
  • In a large bowl, beat sugar, egg, yogurt and syrup.
  • In a small bowl, combine flour, salt and baking powder. Whisk to remove any lumps.
  • Add flout to wet ingredients and mix until thoroughly combined.
  • Place about 1 ½ tablespoons of batter on the bottom of each muffin mold.
  • Place the gulab jamun in the middle of each mold of batter, pressing down a little.
  • Place remaining batter on top, making sure the gulab jamun is completely covered.
  • Transfer to oven. Bake for 20-25 minutes until set and a tester inserted into cupcake part comes out clean.
  • Cool and enjoy with fresh fruit!

Nutrition

Calories: 115.96kcal | Carbohydrates: 24.62g | Protein: 2.69g | Fat: 1.31g | Saturated Fat: 0.5g | Sodium: 111.76mg | Fiber: 1.96g | Sugar: 13g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Sandhya Ramakrishnan

    I love this fusion recipe and I have been looking forward to making it for a while now. I often make gulab jamun and there is always a few left over at the end that no one want to eat. This will be the perfect use for that. Also love your version with whole wheat pastry flour. It is my love flour and I will definitely be using that instead of APF.

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