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
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.
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: 100gAmount 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

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!
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)
Thanks a ton Alisha 🙂
I tried dis cake..n it was awesome..thank u for posting this wonderful recipe..its a keeper..?
Thanks, Jiwanjot !! I’m glad you liked it !!
Hi,
How long does this cakes stay without refrigerator?
Hi
It stays well for 3 to 4 days outside the fridge
Hello
Which flavor custard powder you used in this recipe?
Hi Anu,
I just use regular custard powder with no particular flavor
What if I have 1 egg what i can add apart from 1 egg to give the consistency
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 !!
Excellent recipe. The whole family enjoys this cake.
Thank you so much.
So happy to hear this.. Thankyou
Can i cut down amount of mawa
Yes .. Use as much as you’d like
can we skip the custard powder?
You can replace the custard powder with milk powder
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 🙏
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