Kesar Badam Cupcakes With Shrikhand Recipe

Arunima Das
Kesar Badam Cupcakes With Shrikhand Recipe
1661 ratings.

Kesar Badam Cupcakes with Shrikhand is a special recipe with you can cook this Holi to impress your friends and family with your cooking skills. It is an international dessert with a touch of Indian taste and culture. These cupcakes are totally Indianised in terms of its flavour.

Serve Kesar Badam Cupcakes With Shrikhand as a Dessert after your delicious meal.

If you like this recipe, you can also try other cupcake recipes such as

  1. Pistachio Cupcake
  2. Tiramisu Gingerbread Cupcake
  3. Peanut Butter Cupcake
  4. Dark Chocolate Cupcake


Cuisine: Fusion
Course: Snack
Diet: Vegetarian
Prep in

30 M

Cooks in

15 M

Total in

45 M


4 Servings


  • 20 Whole Almonds (Badam) , soaked, peeled and chopped
  • 5 Saffron strands , soaked in 1 tablespoon warm milk
  • 1 cup All Purpose Flour (Maida)
  • 1 teaspoon Baking powder
  • 1/4 cup Butter (Salted)
  • 1/4 cup Oil
  • 1/2 cup Condensed Milk
  • 1/4 cup Curd (Dahi / Yogurt)
  • 1/2 teaspoon Almond Essence (Badam Essence)
  • For the shrikhand
  • 1 cup Hung Curd (Greek Yogurt)
  • 1/2 cup Condensed Milk
  • 2 Cardamom (Elaichi) Pods/Seeds , crushed
  • 2 Saffron strands , soaked in little warm milk
  • To garnish:
  • 8 Whole Almonds (Badam) , chopped
  • Saffron strands

How to make Kesar Badam Cupcakes With Shrikhand Recipe

  1. To begin with Kesar Badam Cupcakes With Shrikhand, preheat the oven at 180-degree celsius. Line a cupcake mould with cupcake liners.

  2. In a mixing bowl, add condensed milk, curd, butter, vegetable oil, almond essence and whisk till it is combined nicely.

  3. Now sift in the flour, baking powder and fold lightly until entire flour is well combined. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula and the batter is ready.

  4. Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ full leaving space to rise.

  5. Bake them for 15 minutes at 180-degree celsius or until a skewer inserted in the centre of a cupcake comes out clean. Once done, keep the cupcakes on a wire rack to cool.

  6. Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, condensed milk and beat with an electric blender until it looks smooth.

  7. Add in the crushed cardamom, soaked saffron along with milk and continue beating.

  8. Your shrikhand is ready, transfer into a piping bag with a nozzle of your choice and pipe the cupcakes once they fully cool down.

  9. Garnish with chopped almonds, saffron strands and chill until you serve.

  10. Serve Kesar Badam Cupcakes With Shrikhand as a Dessert after your delicious meal.