These Moist Mawa Cupcakes/cake are a specialty in most Irani bakeries also known as Indian Milk Cake. They have a simple flavor of cardamom and mawa / khoya with a rich buttery taste just like the Parsi mawa cake recipe. Easy to make and simply delicious these cupcakes are a perfect chai time delicacy. Check out the mawa cake video below
ABOUT THESE CUPCAKES – Irani Bakery Style Parsi Mawa Cupcake
Firstly, this with egg Parsi mawa cake recipe is a moist cupcake with simple flavors and no frosting
Also, has a mild flavor of cardamom powder which goes very well with the mawa /khoya in the cupcakes
Therefore, makes a perfect chai time recipe
Khoya Cupcake Recipe / Mawa Cupcake Recipe
In Mumbai, there are so so many Irani Bakeries around. Similarly, most of them are famous for 3 things – Bun-Maska, Irani chai, and their famous mawa cupcakes. These cupcakes are simply moist with the richness of mawa and also, the sweet aroma of cardamom.
So, I’ve tried too many mawa cake recipes and finally decided to settle on one which I perfected according to my tastes and cupcake texture preference. So come drool over these yummy and easy mawa cupcakes
How To Make Mawa Cake ??
LET’S TALK INGREDIENTS FOR THE MAWA CUP CAKES
MAWA
Firstly, mawa also popularly known as khoya is a dairy product and very easily available in India. In other words, it is milk that has been thickened by continuously stirring it over medium heat. Note, 4 cups of milk that has been stirred for 40 mins gives you 1 cup of mawa / khoya. As this product is easily available at various dairy shops, sometimes even at sweet (mithai) shops, I don’t make it myself but buy it readymade
However, mawa is normally available in 2 forms- sweetened & unsweetened. Firstly, the sweetened one is milk cooked with sugar and the unsweetened one is milk cooked without sugar. So, for these cupcakes, you need to use mawa that is unsweetened (without sugar) as the cupcake recipe already contains sugar as one of the ingredients added to the batter
EGG REPLACEMENT
Above all, I’m not someone who would substitute eggs for this recipe, however, just in case some of your’ll are curious to do so here’s what you can do to make an eggless version of this mawa cake
You can use egg replacement powder.
Measurement: 1 egg = ½ tablespoon egg replacement powder + 2 tablespoons of water
Mix the water and powder together and add to the batter just like you would add the eggs
A very easy to make cupcake recipe, with no much drama so let’s get started with the Best Mawa Cupcakes or mawa cake…
Moist Mawa Cupcakes Recipe
Ingredients
- ¼ cup (60 ml) unflavored oil
- ½ cup (120 ml) full-fat milk, room temperature
- 3 eggs
- ½ cup (100 grams) melted butter
- 1 teaspoon (5 ml) vanilla essence
- 320 grams mawa/khoya
- 1 cup + 3 tablespoons (250 grams) castor sugar
- 2 cups (225 grams) all-purpose flour
- 3 tablespoons (25 grams) custard powder
- 1 ½ teaspoon (8 grams) cardamom powder
- A dash of salt
- 2 teaspoons (8 grams) baking powder
- Cashew chunks for garnishing
Method
- In a bowl, sieve the flour, custard powder, cardamom powder, salt, and baking powder. Mix well and set aside
- In another bowl combine the oil, milk, melted butter and eggs. Beat well. Add the vanilla essence, castor sugar, and mawa to the mixture. Beat until well combined and all the sugar seems melted
- Now, fold in the flour mixture in the liquid mixture. Make sure there are no flour lumps
- Lastly, pour the batter in cupcake molds or mini foil containers. Fill up to ¾ of the molds, garnish with cashew chunks and bake at 180 degrees C for 20-25 mins or until an inserted skewer comes out clean
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(Recipe Card) Moist Mawa Cupcakes / Mava Cupcakes
Ingredients
- ¼ cup unflavored oil 60 ml
- ½ cup full-fat milk, room temperature 120 ml
- 3 eggs
- ½ cup melted butter 100 grams
- 1 teaspoon vanilla essence 5 ml
- 320 grams mawa/khoya
- 1 cup + 3 tablespoon castor sugar 250 grams
- 2 cups all-purpose flour 225 grams
- 3 tbsps custard powder 25 grams
- 1 ½ teaspoon cardamom powder 8 grams
- A dash of salt
- 2 teaspoon baking powder 8 grams
- Cashew chunks for garnishing
Instructions
- In a bowl, sieve the flour, custard powder, cardamom powder, salt, and baking powder. Mix well and set aside
- In another bowl combine the oil, milk, melted butter and eggs. Beat well. Add the vanilla essence, castor sugar, and mawa to the mixture. Beat until well combined and all the sugar seems melted
- Now, fold in the flour mixture in the liquid mixture. Make sure there are no flour lumps
- Pour the batter in cupcake molds or mini foil containers. Fill up to ¾ of the molds, garnish with cashew chunks and bake at 180 degrees C for 20-25 mins or until an inserted skewer comes out clean
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Beth says
I made the mawa cupcakes for a dear friend for her birthday. She was absolutely delighted! All of our friends that had them loved them too! I served them with chai tea which was a nice treat. Thank you for this recipe!
Alisha Rodrigues says
Thankyou Beth .. So happy you guys loved them.. Thankyou for writing a review out here
Fizzah Choudhari says
I made these today…it was my daughters birthday and i wanted to give cakes in foil boxes like this to few friends. The cakes turned out amazing…thank you for the recipe.
Alisha Rodrigues says
Thankyou Fizzah for leaving a review.. So glad you liked the recipe
Snehal Khadtare says
This looks super delicious. I am going to try your recipe tomorrow.. Will keep you posted and tag you..
Alisha Rodrigues says
Thank you Snehal .. Happy Baking !!
Anya says
Hi if I just wanna make 1 cupcake what will be the amount of materials?
Alisha Rodrigues says
I’ve never made one cupcake to date. So have no clue. Sorry !!
Meera says
Hi! I need some help on this please
I have very small rectangular aluminum moulds, measuring 3inx2in and height of 1in
At what temperature should I bake them at and how much time should I bake them for?
Thanks ?
Alisha Rodrigues says
Well .. Each oven is different and temperatures in every oven are different .. You may need a few more minutes in the oven as compared to the time I’ve given you. So keep checking it and insert a skewer in the center, if done remove it or continue baking if not
RAMYA says
can we skip the custard powder?
Alisha Rodrigues says
You can replace the custard powder with milk powder
Mandar says
Can i cut down amount of mawa
Alisha Rodrigues says
Yes .. Use as much as you’d like
Rosette Aidasani says
Excellent recipe. The whole family enjoys this cake.
Thank you so much.
Alisha Rodrigues says
So happy to hear this.. Thankyou
Zoya Shaikh says
What if I have 1 egg what i can add apart from 1 egg to give the consistency
Alisha Rodrigues says
Hi Zoya .. You need to add 3 eggs if you’re looking to get the best texture for these cupcakes. If you read the full post, there is also a section for egg replacement option in it. Hope it helps !!
Anu says
Hello
Which flavor custard powder you used in this recipe?
Alisha Rodrigues says
Hi Anu,
I just use regular custard powder with no particular flavor
Mak says
Hi,
How long does this cakes stay without refrigerator?
Alisha Rodrigues says
Hi
It stays well for 3 to 4 days outside the fridge
Jiwanjot kaur says
I tried dis cake..n it was awesome..thank u for posting this wonderful recipe..its a keeper..?
Alisha Rodrigues says
Thanks, Jiwanjot !! I’m glad you liked it !!
Diana says
Hi, The pictures are lovely and so tempting. I would like to bake this as a cake either in loaf pan or square pan. Could you please let me know what size would fit for this quantity and also the baking time? Thanks in advance!
Alisha Rodrigues says
Hi Diana…
I’m glad you find this post interesting
A 7-inch baking dish would be perfect for this quantity.
It should take around 40 to 50 minutes to bake (check by inserting a skewer in the center of the cake)
Diana says
Thanks a ton Alisha 🙂