This Gulab Jamun Cupcake recipe is a fusion Indian dessert that is semi-homemade with Betty Crocker’s Butter Pecan cake mix and a delicious Indian spiced frosting.
My Mom tested this desi + southern recipe from start to finish and it was approved by family and friends. Making it absolutely failproof and delicious.
Make it for - Diwali, Navratri, Birthdays…
Need more Indian dessert ideas? Give my fig and cashew shake a try.
- Ingredients
- Preparation
- Equipment Needed
- Storage
- Top Tips
- Common Questions
- 📖 Recipe
- 💬 Community
Ingredients
- Gulab Jamun - Make your own or buy them ready made
- Betty Crocker Butter Pecan Cake Mix - I have had great luck finding it at Walmart. The ingredients listed on the box will be needed to make the cake.
- Almond Flour (can substitute with crushed pecans or add both)
- Slivered or crushed almonds - As a topping
- Food Coloring - To color the almonds and add a visual appearance
- Betty Crocker Whipped Vanilla Frosting - substitute with your favorite
- Cool Whip
- Saffron + Hot Water (optional)
Preparation
There are three steps to the process.
- Make the Gulab Jamun
- Bake the gulab jamun cupcakes
- Frost the cupcakes.
The first (gulab jamuns) can be done a few days in advance or they can be bought pre-made from Indian grocery stores.
For the Gulab Jamuns
Make the gulab jamun according to the Gits Gulab Jamun packaged directions. The jamuns can be made a few days in advance and refrigerated in a simple syrup.
Betty Crocker Cake
Combine the ingredients and prep the Betty Crocker Butter Pecan Cake Mix. Mix in the almond flour. Adding the eggs is optional.
Place the cupcake molds in the pan. Put in about 1 tablespoon of cake batter. Gently place a gulab jamun on top of the batter.
Add additional cake batter on top and bake the cupcakes per packaged instructions and then let them cool completely before frosting.
For the Frosting
- Combine the whipped frosting with cool whip and add the saffron (if using).
- Whisk the ingredients together
- Place the frosting in a ziplock bag
- Cut the corner of the bag so that the frosting can be easily applied on top of the cupcakes.
- Frost each cupcake
Tip - Add a drop of food coloring to the slivered almonds and place a few on top of the cupcakes for decor. This will give a better visual on what is inside of the the Indian dessert.
Equipment Needed
- Cupcake Baking Pan
- Cupcake Wrappers
- Large Bowl - to make the cake batter in
- Bowl - to mix/whip the frosting in
- Whisk - to mix the batter for the cake
- Spoon - to pour batter into cupcake molds
- Ziplock Bag - for frosting
- Scissors - to cut the Ziplock bag
- Oven Mits
- Pot Holders
- Storage Container - I use foil trays with clear wrapping on top or large tupperware containers.
If making homemade gulab jamun, then you will need…
- Large Bowl to mix the Gulab Jamun batter in
- Whisk - to mix the batter
- Frying Wok and Skimmer - for the gulab jamun
- Big Pot - For syrup and soaking the gulab jamun
Storage
Refrigeration - The Gulab Jamun, inside of the cupcake, will dry the longer they are stored, so I recommend refrigerating them no more than 2-3 days.
Foil Trays- I line the gulab jamun cupcakes in a foil tray and cover it with clear plastic wrap.
Top Tips
- Buy readymade gulab jamun to cut the cooking time in half.
- Keep the gulab jamun whole- I recommend keeping them whole in the middle of the cupcake versus cutting it into small chunks.
- Use a pipet with simple syrup for presentation and more sweetness.
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Common Questions
A cake that includes gulab jamun as an ingredient.
Yes, It is deep-fried sweet dough that is soaked in simple syrup. The syrup can be flavored with rose water, cardamom, cinnamon, or cloves.
Simply eliminate the ingredient.
📖 Recipe
Gulab Jamun Cupcakes
Equipment
- ▢ Cupcake Baking Pan
- ▢ Cupcake wrappers
- ▢ Large Bowl - to make the cake batter in
- ▢ Large Bowl - to mix the Gulab Jamun batter in
- ▢ Large Bowl- to mix frosting in
- ▢ Whisk- to mix the batter for the cake and gulab jamun mix
- ▢ Spoon- to pour batter into cupcake molds
- ▢ Frying Wok and Skimmer- for the gulab jamun
- ▢ Big Pot - For syrup and soaking the gulab jamun
- ▢ Ziplock Bag - for frosting
- ▢ Scissors to cut the Ziplock bag
- ▢ Oven Mits
- ▢ Pot Holders
Ingredients1x2x3x
Cake Batter
- ▢ 1 box Butter Pecan Cake, Betty Crocker Brand + ingredients to make the cake batter mix (can substitute with spice cake mix)
- ▢ 2 tablespoon almond flour
- ▢ 1 tablespoon crushed pecans (optional)
Frosting
- ▢ 16 oz vanilla frosting, Betty Crocker brand
- ▢ 4 oz Cool Whip
- ▢ 2 strands of saffron mixed with 1 teaspoon of hot water (optional)
Toppings
- ▢ ¼ cup slivered almonds (can substitute with pecans)
- ▢ 1-2 drops food coloring of choice
Gulab Jamun
- ▢ 1.7 oz Gits Gulab Jamun Mix (half of the 3.5oz package), substitute with readymade gulab jamun.
Instructions
Making the Frosting
- In a small bowl, mix 1 teaspoon of hot water with 2 strands of saffron and set it aside.
- In a large bowl, combine Cool Whip and frosting together. Mix it well.
- Pour in the saffron mixture, mix, and then scoop frosting it into a Ziplock bag.
- Refrigerate until ready to use.
- Mix the slivered almonds with 1-2 drops of food coloring. Set it aside.
Gits Gulab Jamun (can be made ahead of time or purchase ready made ones)
- Make the Gits Gulab Jamun according to the packaged directions but be sure to make small round balls before frying. (I like to make them smaller than average so the cupcake is not overpowered by the gulab jamun)
- Set them aside after making them in the sugar syrup or refrigerate until ready to use.
Cake Batter
- Make the butter pecan cake batter per packaged instructions (egg can be eliminated- no substitute needed).
- Add almond flour and/or crushed pecans to the batter for extra texture and taste.
Making the Cupcakes (makes about 24-30)
- Place the cupcake papers in the cupcake pan.
- Pour in one tablespoon of batter into each cupcake mold.
- Place a gulab jamun into each cupcake.
- Top it with more cake batter until the gulab jamun is fully covered.
- Bake per package instructions.
- Cool the cupcakes completely before frosting.
Frosting the Cupcakes
- Cut a small hole in the corner of the ziploc bag with frosting, using scissors, and frost the cupcakes.
- Top with food colored almonds. Want to kick it up a notch? 1. Add a pinch of crushed gulab jamun on top 2. Decorate with simple syrup inside of a pipet on top of each cupcake.
Notes
Nutrition
Gulab Jamun Cupcakes
Equipment
- Cupcake Baking Pan
- Cupcake wrappers
- Large Bowl - to make the cake batter in
- Large Bowl - to mix the Gulab Jamun batter in
- Large Bowl- to mix frosting in
- Whisk- to mix the batter for the cake and gulab jamun mix
- Spoon- to pour batter into cupcake molds
- Frying Wok and Skimmer- for the gulab jamun
- Big Pot - For syrup and soaking the gulab jamun
- Ziplock Bag - for frosting
- Scissors to cut the Ziplock bag
- Oven Mits
- Pot Holders
Ingredients
Cake Batter
- 1 box Butter Pecan Cake, Betty Crocker Brand + ingredients to make the cake batter mix (can substitute with spice cake mix)
- 2 tablespoon almond flour
- 1 tablespoon crushed pecans (optional)
Frosting
- 16 oz vanilla frosting, Betty Crocker brand
- 4 oz Cool Whip
- 2 strands of saffron mixed with 1 teaspoon of hot water (optional)
Toppings
- ¼ cup slivered almonds (can substitute with pecans)
- 1-2 drops food coloring of choice
Gulab Jamun
- 1.7 oz Gits Gulab Jamun Mix (half of the 3.5oz package), substitute with readymade gulab jamun.
Instructions
Making the Frosting
- In a small bowl, mix 1 teaspoon of hot water with 2 strands of saffron and set it aside.
- In a large bowl, combine Cool Whip and frosting together. Mix it well.
- Pour in the saffron mixture, mix, and then scoop frosting it into a Ziplock bag.
- Refrigerate until ready to use.
- Mix the slivered almonds with 1-2 drops of food coloring. Set it aside.
Gits Gulab Jamun (can be made ahead of time or purchase ready made ones)
- Make the Gits Gulab Jamun according to the packaged directions but be sure to make small round balls before frying. (I like to make them smaller than average so the cupcake is not overpowered by the gulab jamun)
- Set them aside after making them in the sugar syrup or refrigerate until ready to use.
Cake Batter
- Make the butter pecan cake batter per packaged instructions (egg can be eliminated- no substitute needed).
- Add almond flour and/or crushed pecans to the batter for extra texture and taste.
Making the Cupcakes (makes about 24-30)
- Place the cupcake papers in the cupcake pan.
- Pour in one tablespoon of batter into each cupcake mold.
- Place a gulab jamun into each cupcake.
- Top it with more cake batter until the gulab jamun is fully covered.
- Bake per package instructions.
- Cool the cupcakes completely before frosting.
Frosting the Cupcakes
- Cut a small hole in the corner of the ziploc bag with frosting, using scissors, and frost the cupcakes.
- Top with food colored almonds. Want to kick it up a notch? 1. Add a pinch of crushed gulab jamun on top 2. Decorate with simple syrup inside of a pipet on top of each cupcake.
Notes
Nutrition
Recipe Courtesy of The Curry Mommy
If you love tahini and are looking for ways to use it in recipes, then you need to give this Creamy Tahini Pasta a try! My lemon tahini sauce is turned into a creamy sauce and then tossed with pasta and spices. And this is ready in 30 minutes!!!
Weeknight Meal: Easy to make and pairs well with grilled chicken, shrimp, or mushrooms!
This recipe was inspired by my delicious tahini dipping sauce and pairs well with my amazing boneless tandoori chicken recipe .
- Ingredients Needed
- How to make tahini pasta sauce
- Substitutions
- Variations
- Storage
- Expert Tips
- More Pasta Recipes You’ll Love
- 📖 Recipe
- FAQ
- 💬 Community
Ingredients Needed
- tahini - I like to buy an organic version and store it in the refrigerator after opening.
- cream - can substitute with milk
- parsley - dried or fresh will work
- bouillon - use vegetable bouillon or chicken bouillon
See the recipe card for quantities and instructions.
How to make tahini pasta sauce
Cook the pasta in water. I do not like to add salt to the water for this recipe.
In a saucepan or microwave-safe bowl, gather the ingredients for the tahini pasta sauce and use an immersion blender or whisk to combine it well. Then heat the pot on low heat until the sauce is hot but not boiling. Alternatively, use a microwave.
Drain the pasta and place it back into the same pot. Combine the tahini sauce and pasta together. Feel free to add more water to make the sauce creamier.
Add a generous amount of good-tasting olive oil. I like Burroughs Family Farms olive oil.
Finally, do a taste test and add salt accordingly. Enjoy the pasta with an herb sauce with grilled chicken, shrimp, or veggies.
Substitutions
- Cream- use whole milk instead of cream or substitute it with water for a dairy free version.
- Bouillon - can use broth instead of water in the recipe, but the flavors will be more subtle.
Variations
- Gluten Free - use brown rice pasta spaghetti instead. Give these brown rice pasta spaghetti a try! They are my favorite.
- Deluxe - add boneless tandoori chicken to the top of this recipe. It goes well together.
Storage
The pasta sauce can be refrigerated for a few days at a time.
The entire tahini pasta recipe does not refrigerate well. The sauce will thicken. and leave you with oily pasta after being reheated. However, the flavors will still be there.
Expert Tips
- I recommend trying this recipe only if you love tahini! My husband does not like tahini so this was not his favorite dish.
- Add extra spice! Crushed red pepper flakes are a must-have.
- Be sure to use cream for a creamy sauce.
More Pasta Recipes You’ll Love
- Easy Pasta Sauce for Butternut Squash Ravioli
- Pasta with Broccoli and Garlic Parmesan Sauce
- The Best Spaghetti and Meatball Marinara Recipe
- Ragu Spaghetti Meat Sauce
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
Next, consider a follow on social media @ Instagram , Pinterest , YouTube , and F acebook . Don’t forget to tag me when you try one of my recipes!
📖 Recipe
Creamy Tahini Pasta
Equipment
- ▢ whisk - to make pasta sauce
- ▢ sauce pan - to make pasta sauce
- ▢ bowl - to make pasta sauce
- ▢ large pot - to boil and cook pasta in
- ▢ serving spoon
Ingredients1x2x3x
Tahini Pasta Sauce Ingredients
- ▢ 1 cup tahini
- ▢ 1 cup water
- ▢ ½ cup cream
- ▢ 1 tablespoon lemon juice
- ▢ ½ tsp lemon zest
- ▢ 1 teaspoon parsley (dried or fresh)
- ▢ 1 large garlic clove, grated
- ▢ 1 bouillon cube (about 1 tsp)
- ▢ extra virgin olive oil
- ▢ salt
- ▢ crushed red pepper flakes (optional)
Pasta
- ▢ water for boiling
- ▢ 12 oz uncooked pasta (spaghetti preferred)
Instructions
Tahini Pasta Sauce
- Place all of the ingredients in sauce pan.
- Whisk the ingredients together. Use an immersion blender to get the best results without much effort.
- Now, place the sauce pan on low heat and cook the sauce until it is hot, but not boiling.
Pasta
- Heat a pot with a generous amount of water. I do not add salt to the pasta for this recipe
- Cook the spaghetti until your desired texture has been reached and drain the pasta.
- Place the pasta back into the hot pot and gently pour in the tahini sauce.
- Toss the pasta and sauce together. Add water if it is needed to reach an even more creamy sauce.
- Taste test and add salt accordingly.
- Serve with crushed red pepper flakes on top.
Nutrition
Nothing really tastes the same as tahini, but if you are okay with altered flavors then use cashew butter instead.
Yes! When turned into a creamy sauce it tastes great mixed with pasta, lemon, and spices.
Hummus, tahini pasta, tahini dressing, salad dressings, etc.
Yes. It is made with sesame seeds.
Yes! Tahini includes sesame seeds and that is it.
Yes! Tahini is keto-approved and can be used as a dressing, dipping sauce, or marinade.
