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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

Moist Mawa Cupcakes

Yield: 10-12 foil cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These Moist Mawa Cupcakes are a specialty in most Irani bakeries. They have a simple flavor of cardamom and mawa / khoya with a rich buttery taste. Easy to make and simply delicious these cupcakes are a perfect chai time delicacy.

Print

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

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

Nutrition Information:

Yield: 10-12 foil cupcakes Serving Size: 100g
Amount Per Serving: Calories: 362kcalTotal Fat: 15.01gSaturated Fat: 6.298gTrans Fat: 0.369gUnsaturated Fat: 5.831gCholesterol: 72mgSodium: 262mgCarbohydrates: 42.51gFiber: 0.7gSugar: 24.58gProtein: 14.42g

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