Gulab Jamun Cupcakes
Gulab Jamun Stuffed Cupcakes are cupcakes with an Indian inspired surprise inside.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 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
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!
Calories: 115.96kcal | Carbohydrates: 24.62g | Protein: 2.69g | Fat: 1.31g | Saturated Fat: 0.5g | Sodium: 111.76mg | Fiber: 1.96g | Sugar: 13g