Ras Malai Cupcakes

Ras Malai Cupcakes

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Yes you read that right, RAS MALAI CUPCAKES!!!! This is my personal favorite recipe that I have ever created. Many of you who follow me on Instagram may know this already, but for those of you who don’t, ras malai is my favorite dessert over anything else. I don’t have much of a sweet tooth, but as soon as I hear “Ras Malai”, I turn into a person with the biggest sweet tooth.

These cupcakes are SOOOOO easy to make. I’m not a baker at all, so if I can make this – anyone can! So I had this crazy idea in my head…I wanted to make ras malai at home, but then I thought “okay ain’t nobody got time for that!” so instead I combined a grocery store bought cake mix and frozen ras malai pack and ended up this with this masterpiece.

Ras Malai Cupcakes

I made the frosting at home! It is perfect light and airy. It almost tastes like a fluffy kesar ice-cream YUMM. Okay I’m going to stop blabbering now and let you guys get to work and make this AMAZING dessert for your loved ones! I have done a step by step as well as a live on these on my IG, so be sure to check that out for a visual. PLEASE tag me @zheelicious on Instagram or Facebook so I can see your creations.

Here are some other fusions desserts you might like: Jalebi Ice Cream, Tutti Frutti Tres Leches Cupcakes, Gulab Jamun Cheesecake, Rose Chai Cheesecake.

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesMakes: 5-6 servings


Cupcake base

  • 1 box white cake box mix
  • 1 tsp cardamom powder
  • 1 box of frozen ras malai, thawed

Whipped cream frosting

  • 2 cups heavy cream
  • 1 tsp cardamom powder
  • 1 pinch saffron
  • 1/3 cup powdered sugar

Garnish (optional):

  • Slivered almonds
  • Crushed pistachio
  • Pipettes


  1. Frosting: In a mixer, add the heavy cream, cardamom powder, saffron, and sugar. Whip at a low speed for about 10-15 minutes until it forms peaks. Fill the frosting in a piping bag and refrigerate for a couple of hours to set it.
  2. Make the cupcakes according to the box directions, and add the cardamom powder to the cupcake mix before baking. Bake & then cool the cupcakes completely.
  3. Scoop out about 1 tsp out of the finished cupcakes and add 1 tsp of the ras malai/milk. Close the cupcakes with the scooped out finished cupcakes. Set-aside until ready to frost.
  4. Frost the cupcakes. Put the milk (ras malia milk aka ras from ras malai) in the pipettes, then add garnish with slivered almonds, crushed pistachio, and then top it with the pipettes. Serve and enjoy!


  • I used Duncan Hines “Classic white cake mix”.
  • “Nanak Ras Malai” is the brand that is available at any local Indian grocery store (now they even have it at Costco).
  • I ordered pipettes from Amazon, but they can be found at a craft store like Michael’s.

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19 thoughts on “Ras Malai Cupcakes

  1. If I make these the day before an event, will it be ok the next day? I wasn’t sure because of the ras Malai in the middle.

  2. Hello zheel, This recipe seems wonderful and I was planning to make it for diwali.
    I’m just a bit confused on where to use the thawed frozen ras malai’s in the recipe?

  3. Hi there! Can’t wait to try to recipe ur next week ! I am also planning on making the day before the event – is is best to add on pipettes when im ready to serve the next day to avoid it getting too soggy ? Do the pipettes drain out the milk or do they need to be squeezed while eating ?? Wasn’t sure 🙂

  4. The cupcake recipe says to make the cupcake according to the box, but your directions don’t say to add the cardamom, please confirm?

  5. The ingredients for the base states to use 1 tsp cardamom powder however I don’t see that in your steps. When should it be added?

  6. Hi! Your recipe came highly recommended on a group in FB. Do you only use the ras malai milk, and not any of the actual cubes/pieces of the ras malai? Thank you in advance. 🙂

    1. I use the actually pieces to stuff the cupcakes with then i use the ras malai milk to fill in the pippets.

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