Khoya cupcakes with whipped cream frosting, how to make khoya cupcakes

Cupcakes flavoured with khoya and topped with yummy whipped cream!Diwali is around the corner and my blog is already full of sweet recipes and here’s one more to add to the list. I have a cupcake recipe today which is Indianised to some extent. Yeah! The khoya which we generally use to make sweets has been used in cupcakes for a change. Actually I wanted to bake cupcakes, I also wanted to do a sweet recipe keeping in mind that its almost Diwali. And this is what I landed up with, cupacakes with khoya.

Khoya cupcakes sound interesting. Don’t they? They not only sound interesting, taste amazing too. You can use store bought khoya or I have a khoya recipe on my blog which can be used to make it at home. This is again an eggless recipe like I always prefer doing and is pretty easy to make. For the frosting, I thought of using whipped cream instead of regular buttercream which made it taste better. You can also use few spoons of chilled rabdi in your heavy cream while whipping and it will be a perfect match for the cupcakes.
Cupcakes flavoured with khoya and topped with yummy whipped cream!This Diwali come up with these khoya cupcakes and let friends and family pat your back. The light and airy whipped cream topping makes these cupcakes a delight to have with. Fusion food is my love of the moment and you can make it out from my recently uploaded recipes. I shall be back soon with another exciting recipe, till then grab this recipe and stay tuned!

Khoya cupcakes with whipped cream frosting, how to make khoya cupcakes
Prep time
Cook time
Total time
Yummy and decadent cupcakes made with khoya and topped with whipped cream frosting.
Recipe type: Dessert/Bakes
Serves: 13 cupcakes
  • All purpose flour - 1 cup + 2 tbsp/160 gms
  • Baking powder - ½ tsp
  • Baking soda - ½ tsp
  • Butter - ¼ cup/60 gms
  • Oil - ¼ cup/60 gms (any neutral flavoured oil)
  • Condensed milk - 200 gm/1/2 tin of nestle or amul
  • Vanilla essence - 1 tsp
  • Milk - 75 ml/2/3 cup
  • Khoya/Mawa - 150 gms
  • For whipped cream frosting:
  • Heavy cream - ¾ cup
  • Powdered/Icing sugar - ¼ cup / as required
  • Cornflour - 2 tbsp
  • Vanilla essence - 1 tsp
  1. First of all grate khoya and keep aside.
  2. In a mixing bowl, sift all puspose flour, baking powder, baking soda, mix them well and keep aside.
  3. Now in another bowl, add in softened butter, oil, condensed milk and beat well using a hand whisk or an electric beater.
  4. Add in vanilla essence and continue beating until well combined.
  5. Now, start adding flour mixture little by little alternating with milk.
  6. After each addition, use a spatula to fold gently, do not be vigorous with the mixture. Mix only until you cannot see any more flour.
  7. Once done, add in the khoya and give one last mix to combine khoya well. Thats it your batter is ready. If you overmix, you can get sunken cupcakes so be careful.
  8. The batter will look cluggy and lumpy so do not worry, it is meant to be like that.
  9. Now, take a cupcake mould and arrange with cupcake liners.
  10. Using a medium sized scoop, fill each liner with one full scoop, if you do not have a scoop, I thing 2 tbsp will be enough.
  11. Just leave enough room for the cupcakes to rise.
  12. As the batter is lumpy, just tap them on your work surface so that it spreads out evenly. This step is essential for the recipe, do not skip.
  13. Preheat the oven to 180 degree celsius.
  14. Once preheated, put the cupcakes to bake at 180 degree celsius for 15 to 18 mins or until perfectly browned from top or until a skewer inserted in the centre of a cupcake comes out clean. Keep a check because all ovens perform differently.
  15. Meanwhile prepare the whipped cream frosting, add heavy cream in a bowl, cream should be chilled, also chill the beater blades and the bowl in which you want to whip.
  16. Now beat the cream until you get soft peaks, add sugar, cornflour and vanilla essence and continue beating till pipeable or stiff peaks. Its winter time now, so you wont have issues while beating
  17. Use a tip of your choice and transfer the frosting in a piping bag.
  18. Let it chill in the fridge until you are ready to pipe.
  19. Once cupcakes cool down, pipe accordingly and serve.

Cupcakes flavoured with khoya and topped with yummy whipped cream!


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