Indian Food

Rabdi Jalebi Cupcakes

These cupcakes are the perfect dessert for a party or to take to a friend’s house. They’re made with all-purpose flour, sugar, milk, and eggs.

The jalebi cake recipe is a dessert that is made from a batter of flour, sugar, milk and water. It is then fried in oil until it becomes crispy.

Jalebi Cupcakes with creamy rabdi filling are the perfect holiday treat! These eggless cupcakes with cardamom taste are filled with a thick instant rabdi, covered with creamy saffron scented frosting, and topped with jalebi!

Indian fusion sweets have sparked a lot of attention in recent years. I’ll confess, it’s one of my favorite things to make as well. Like these rasmalai cake jars and motichoor ladoo cheesecake jars, I can’t get enough of combining Indian mithai tastes with cakes, cupcakes, and cheesecakes.

So, in keeping with the annual Diwali custom, I’m presenting Rabdi Jalebi Cupcakes this year. These eggless cardamom cupcakes are filled with thick rabdi and topped with cream cheese icing with jalebi! Beautiful and decadent!

This is the type of dessert that will be the center of attention during your Diwali celebration. To begin with, they are extremely attractive, have a lot of taste, and when you bite into them, you get a mouthful of everything: cardamom cake, rabdi, creamy icing, and, of course, jalebi.

Cupcakes with Rabdi Jalebi

  • Make a show-stopping Diwali treat!
  • It seems to be celebratory and sumptuous.
  • mixes rabdi and jalebi with a fluffy eggless cake!

This may seem to be difficult to prepare, but it is not. Here are a few shortcuts to help you speed up the procedure.

Taking Advantage of Shortcuts

Because this is a time-consuming dish, you may save time by using these shortcuts, particularly during the hectic holiday season.

Make instant rabdi: While traditional rabdi is delicious, you may save time by making quick rabdi. To prepare rabdi, you may also utilize a box from an Indian shop.

Use a cake box-mix for cupcakes: While I’ve prepared cupcakes from scratch, you may certainly use a cake box-mix to make your cupcakes. There’s no reason not to use this shortcut!

Purchase jalebi from a store: this is something I strongly advise you to do! Purchasing jalebi from a shop can save you a lot of time. Of course, if you really want to go all out, you may create your own jalebi.

a cupcake cut into half to show the interior being filled with thick rabdi

Ingredients

The recipe is divided into three sections: cupcakes, icing, and rabdi and jalebi to complete the cupcakes.

Regarding the cupcakes

Dry ingredients: basic pantry items such as flour, baking powder, baking soda, salt, and sugar are used in the cake’s dry components. The cupcakes are additionally flavored with cardamom powder.

Yogurt, oil, vanilla, and rose water are some of the liquid components.

ingredients for jalebi cupcakes arranged on a board

To make the icing

Butter: You may use unsalted or salted butter in this recipe, however I used unsalted butter. Make sure it’s at room temperature before using it.

Cream cheese: I prefer to use full-fat cream cheese in the frosting since it helps to balance out the richness. Before putting in the recipe, make sure it’s at room temperature.

I added kewra essence, which can be found in Indian food shops, in addition to a dash of vanilla. If you don’t have kewra, you may substitute rose essence or leave it out entirely.

In the frosting, powdered sugar, also known as confectioners sugar or icing sugar, is utilized. Depending on how thick you want your frosting to be, you may use anywhere from 3 & 1/2 cup to 4 cups. The frosting will be thicker if you use more confectioners sugar.

To Finish the Cupcakes

Rabdi: To fill these cupcakes, we need a thick rabdi, and the instant rabdi works well. As it cools, it thickens significantly, making it less likely to seep out of the cupcakes. You may, however, create a traditional rabdi and use it in the recipe. Check to see whether it’s thick enough to use as a filling.

We’ll need jalebis to top these cupcakes. You may either create them at yourself (which is a lengthy procedure) or purchase them in shops to save time (what I did).

Instructions in Detail

1- Preheat the oven to 350 degrees F and line a 12-count muffin tray with cupcake liners before you begin. To prepare the cupcakes, whisk together flour, cardamom powder, baking powder, baking soda, and salt in a large mixing basin. Remove from the equation.

2- Add the yogurt (room temperature) and sugar to the steel bowl of your stand mixer (or any other bowl if using a hand mixer).

3- Add the oil, vanilla, and rose water as well.

4- Mix on medium speed for 2 to 3 minutes with the paddle attachment of your stand mixer (or with a stand mixer) until everything is thoroughly mixed.

step by step picture collage of making rabdi jalebi cupcakes

5- Begin by adding the dry ingredients in two parts, mixing well after each addition.

6- Don’t over-mix the batter; instead, mix until everything is just incorporated.

7- Spoon the batter into the cupcake liners until they are 2/3 full. Bake for 15 to 17 minutes in a 350°F preheated oven, or until a toothpick inserted in the middle comes out clean. Because every oven is different, oven time may vary, so check them after 15 minutes.

Remove the cookies from the oven and cool fully on a wire rack before frosting.

8- Before beginning to make the frosting, reheat 2 tablespoons heavy cream in a small saucepan (do not boil). Crush some saffron strands in your hands and add them to the heated cream. Remove the pan from the heat and set it aside to cool for 10 minutes while you finish the icing.

step by step picture collage of making rabdi jalebi cupcakes

9- To make the frosting, beat 1 stick of room temperature butter for 2 to 3 minutes on medium heat with the paddle attachment of your stand mixer (or by hand) until it’s creamy and light in color.

10- Next, beat in the room temperature cream cheese for 1 minute, scraping down the sides of the bowl as required.

11- In a mixing bowl, combine the cream-saffron mixture, kewra essence, and vanilla extract.

12- Then, half a cup at a time, add the powdered sugar and stir until everything is thoroughly mixed. It’s important for the icing to be thick and maintain its form. If you don’t start mixing on low speed when adding powdered sugar, it will all fly up in your face.

step by step picture collage of making rabdi jalebi cupcakes

13- Remove the cores from the cooled cupcakes. I used the open round end of a big piping tip I had, pushed it into the middle of the cupcakes, twisted it a few times within the cupcake, and then took it out.

14- You can also use a cupcake corer.

15- Now fill the middle with about 2 tablespoons of the thick rabdi that has been made. Make all of the cupcakes in the same way.

16- Pipe the frosting and then top the cupcake with a jalebi. Garnish with edible gold leaves if desired.

step by step picture collage of making rabdi jalebi cupcakes

Storage

These cupcakes may be stored at room temperature for 1 to 2 days. I keep them airtight by storing them in a cake container.

They’ll keep for around 4 to 5 days in the fridge. To protect them from drying out, wrap them in plastic wrap and store them in an airtight container.

Instructions for Making Ahead

You may prepare the rabdi two days ahead of time and keep it refrigerated if you want to make them ahead of time. Then prepare the cake and icing the following day and store them in the refrigerator. And then put everything together on the day you want to serve them. To avoid the cupcakes from drying out, store them in an airtight container.

If you wish to create the whole cupcakes with rabdi and icing the night before your celebration, do so the night before. If it’s not too hot where you live, store them at room temperature in an airtight container; otherwise, put them in the fridge.

frosted cupcakes topped with jalebi

Notes & Suggestions

  • These cupcakes may also be made without the rabdi. Even if they aren’t filled, they make for festive cupcakes. The rabdi, on the other hand, provides a lot of richness and taste and elevates them to a new level.
  • If you don’t have a jalebi pan, these cupcakes may alternatively be topped with gulab jamuns, since rabdi pairs nicely with gulab jamuns.
  • Make sure the rabdi you’re going to use to fill the cupcakes is thick. If you’re using my instant rabdi recipe, it becomes fairly thick as it cools down, so you should be alright. If you’re using another technique or recipe, just make sure it’s thick.
  • The time spent preparing and cooking does not include the time spent preparing the rabdi. You should make it ahead of time before starting on the cupcakes.

More Stunning Diwali Fusion Desserts

If you’ve tried this dish, please remember to give it a rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Jalebi Cupcakes with Rabdi Filling

cupcakes topped with jalebi and tealights placed in the background

Manali

Eggless cardamom cupcakes with thick rabdi and a creamy icing topped with jalebis! These will be a show-stopping Diwali treat!

45-minute prep time

15 minutes to prepare

1 hour total time

Dessert course

Indian cuisine

12 cupcakes per serving

Calories (kcal): 480

Construct the cupcakes

  • Preheat the oven to 350 degrees F and prepare a 12-count muffin tray with cupcake liners before you begin. To prepare the cupcakes, whisk together flour, cardamom powder, baking powder, baking soda, and salt in a large mixing basin. Remove from the equation.

  • Add the yogurt (room temperature) and sugar to the steel bowl of your stand mixer (or any other bowl if using a hand mixer). Add the oil, vanilla, and rose water as well.

  • Mix on medium speed for 2 to 3 minutes with the paddle attachment of your stand mixer (or with a stand mixer) until everything is thoroughly mixed.

  • Begin by adding the dry ingredients in two parts, mixing well after each addition. Keep in mind that you don’t want to over-mix the batter here, so just mix until everything is barely incorporated.

  • Fill the cupcake liners two-thirds full with batter. Bake for 15 to 17 minutes in a 350°F preheated oven, or until a toothpick inserted in the middle comes out clean. Because every oven is different, oven time may vary, so check them after 15 minutes. Remove the cookies from the oven and cool fully on a wire rack before frosting.

Prepare the icing

  • Before beginning to make the frosting, reheat 2 tablespoons heavy cream in a small saucepan (do not boil). Crush some saffron strands in your hands and add them to the heated cream. Remove the pan from the heat and set it aside to cool for 10 minutes while you finish the icing.

  • To make the frosting, beat 1 stick of room temperature butter for 2 to 3 minutes on medium heat with the paddle attachment of your stand mixer (or by hand) until it’s creamy and light in color.

  • After that, add the room temperature cream cheese and beat for 1 minute, scraping down the sides of the bowl as necessary. Mix in the cream-saffron combination, the kewra essence, and the vanilla extract.

  • Then, 1/2 cup at a time, add the powdered sugar and stir until everything is thoroughly mixed. It’s important for the icing to be thick and maintain its form. If you don’t start mixing on low speed when adding powdered sugar, it will all fly up in your face.

Decorate & Fill

  • Remove the cores from the cooled cupcakes. I used the open round end of a big piping tip I had, pushed it into the middle of the cupcakes, twisted it a few times within the cupcake, and then took it out. You may also use a cupcake corer.

  • Fill the middle with about 2 teaspoons of the thick rabdi that has been made. Make all of the cupcakes in the same way.

  • Place a jalebi on top of the cupcake after piping the icing. Garnish with edible gold leaves if desired.

  • These cupcakes may also be made without the rabdi. Even if they aren’t filled, they make for festive cupcakes. The rabdi, on the other hand, provides a lot of richness and taste and elevates them to a new level.
  • If you don’t have a jalebi pan, these cupcakes may alternatively be topped with gulab jamuns, since rabdi pairs nicely with gulab jamuns.
  • Make sure the rabdi you’re going to use to fill the cupcakes is thick. If you’re using my instant rabdi recipe, it becomes fairly thick as it cools down, so you should be alright. If you’re using another technique or recipe, just make sure it’s thick.
  • The time spent preparing and cooking does not include the time spent preparing the rabdi. You should make it ahead of time before starting on the cupcakes.

480 kilocalories 62g carbohydrate 4 g protein 25 g fat 10g Saturated Fat 3 g polyunsaturated fat 10 g monounsaturated fat 1 gram of trans fat 47 milligrams of cholesterol Sodium (mg): 168 133 mg potassium 1 gram of fiber 48 g sugar 547 IU Vitamin A 1 milligram of vitamin C 72 mg calcium 1 milligram of iron

Rabdi Jalebi Cupcakes are a delicious and unusual dessert that is made with rasgullas, milk, sugar, ghee, butter, cardamom powder, saffron strands and pistachios. Reference: jalebi birthday cake.

Related Tags

  • jalebi cupcake recipe
  • jalebi recipe
  • rabdi cake
  • jalebi rabdi near me
  • jalebi calories

Popular Articles

To Top
Asian Food Fiesta