Jalebi Cupcake. Nothing beats the divine flavor of classic jalebi infused into gorgeous cupcakes. Super easy to make with this fail-proof recipe and guaranteed to make your festive table stunning. Pretty and delicious show-stopper!
Gone are the days when classic mithais or Indian sweets were the only delicacies to adorn your festive table. So, this festive season, decorate your party menu with unique cupcakes that show off the classic taste of traditional sweets.
Say hello to jalebi cupcakes. Sweet cupcakes loaded with crumbed jalebis and topped with velvety mithai spiced buttercream frosting. In fact, this cupcake recipe is not just for the festive season. You can enjoy them all year round. They are just perfect for your birthday celebrations, Thanksgiving feast or special weekend treat.
How To Make Jalebi Cupcake
Start with sifting flour and baking powder into a bowl for the cupcakes. You’ll need to beat the softened butter in a separate bowl followed by sugar. When this mixture turns soft, add the eggs one at a time. Now add in the remaining ingredients – butter, milk and cardamom. Beat to form smooth batter. Pour this into cupcake molds and bake for 20-25 minutes.
When the cupcakes come out of the oven, allow them to cool completely. Make a small hole on top of the cupcakes and fill them with crumbed jalebis.
The buttercream frosting for these jalebi cupcakes is also spiced with ground cardamom. To make the frosting, beat butter until soft and add sugar little by little. Beat until the butter mixture turns pale and thick. Beat in milk, vanilla extract and cardamom.
Pipe buttercream on the cupcakes. Top with jalebis and crushed nuts.
Divine jalebi cupcake for the festive season!
More Indian Fusion Dessert Recipes:
- Gulab Jamun Cupcakes
- No Bake Gulab Jamun Cheesecake
- Cheesecake Gujiya | Cheesecake Filled Pastries
- Rabri Panna Cotta with Almond Brittle
- No-Churn Rabri Ice Cream
- No Bake Gulab Jamun Cheesecake
- Carrot Halwa Rolls with Honey Syrup
Jalebi Cupcake | Video
Ingredients
Cupcakes:
- 1 ½ cups all purpose flour plain flour
- 1 ½ teaspoon baking powder
- 150 g unsalted butter softened
- ¾ cup granulated sugar caster sugar
- ½ teaspoon ground cardamom cardamom powder
- 2 eggs at room temperature
- ½ cup + 2 tablespoons milk
Buttercream frosting:
- 150 g unsalted butter softened
- 2 cups powdered sugar icing sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cardamom cardamom powder
Filling:
- 5 jalebis homemade or store bought, processed to a fine powder
To decorate:
- 12 small jalebi homemade or store bought
- Chopped nuts pistachios or almonds
- Dried rose petals
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 softened butter, 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 milk, in alternating batches, and beat until just combined.
- Divide mixture evenly among the cupcake 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.
- Using a cupcake corer or piping tip, gently core the center of each cupcake and fill with jalebi crumbs. Leave about half inch on the bottom of the cupcakes.
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 1M tip)
- Pipe icing onto the tops of each cupcake. Place 1 jalebi on each cupcake.
- Decorate with chopped almonds, nuts and dried rose petals.
Video
Notes
- Get the recipe for homemade instant jalebi here
Nutrition
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