These Frudo Jamun & Strawberry Cupcakes bring together tangy jamun swirls and sweet strawberry flavor in one colorful bite. They're light, fruity, and perfect for sharing... or not sharing at all.
The Batter Squad 🛒
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
- 2 tbsp Frudo freeze-dried strawberry powder
- ½ cup sugar
- ½ cup melted butter or oil
- ½ cup yogurt
- ½ cup milk
- 1 tsp vanilla essence
- ½ cup jamun pulp (seedless & mashed)
- 1 tsp lemon juice
The Swirl & Bake Plan 👩🍳
- Warm Up the Oven — Preheat to 180°C (350°F). Line a cupcake tray with paper liners.
- Jamun Swirl Time — Mix jamun pulp with a little sugar and lemon juice. Keep it slightly chunky and set aside.
- Creamy Base — Beat sugar and melted butter together. Add yogurt and vanilla, then mix well. Pour in milk and stir until smooth.
- Dry Team Joins — Mix flour, baking powder, baking soda, salt, and strawberry powder. Gradually fold into the wet mixture.
- Fill & Swirl — Pour batter into liners up to ¾ full. Add a spoonful of jamun mixture on top and swirl lightly with a toothpick.
- Bake Away — Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool & Serve — Let cupcakes cool completely before frosting or serving.
Sweet Tips 💡
- Don't over-swirl — you want pretty berry ribbons.
- Add extra strawberry powder for brighter color.
- Chill before serving for firmer texture.
- Top with whipped cream or frosting for extra fun.
Fluffy, swirly, and Frudo-ly berry-loaded. 🧁🍓🫐
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