Pakistani Gulab Jamun Cupcakes with Cardamom Syrup

Alex Carter

These moist, spiced cupcakes are infused with the classic flavors of gulab jamun, featuring a tender crumb soaked in a fragrant cardamom syrup. They're a delightful fusion dessert that's special for its aromatic warmth and easy-to-eat cupcake form.

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Prep Time 25

Cook Time 25

Total Time 50

Servings 8 servings

Calories 280 kcal

Ingredients

1.5 cups all-purpose flour sifted
0.5 cup granulated sugar
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
1 tsp ground cardamom
0.5 cup plain yogurt room temperature
0.33 cup vegetable oil
1 large egg room temperature
1 cup water for syrup
0.75 cup granulated sugar for syrup
4 whole green cardamom pods lightly crushed, for syrup

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Make-Ahead: Cupcakes can be baked and syrup prepared a day ahead; assemble by soaking just before serving. Variations: Add a pinch of saffron to the syrup for extra color and flavor, or top with chopped pistachios for crunch. Serving Suggestion: Pair with a cup of chai or serve as a dessert at festive gatherings.