Jelly Filled Doughnut Cupcakes Recipes

JELLY DONUT CUPCAKES

Steps:

• In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
• Pulse in coconut flour, salt and baking soda.
• Allow batter to sit and thicken just a bit.
• To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
• Next, line a cupcake tin with unbleached paper liners.
• Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
• Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
• Spoon another tablespoon of batter onto cupcakes to cover jam mixture.
• Bake at 350° for 20-25 minutes.
• Remove cupcakes from oven and allow to cool for 20 minutes.
• Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
• Cool and serve.

JELLY DOUGHNUT CUPCAKES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F (175°C). Spray 24 muffin cups with cooking spray; line cups with paper liners. Beat yellow cake mix, instant French vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. Scrape the bowl and stir one more time. Fill prepared muffin cups about half full of batter. Bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. A cake tester or toothpick inserted into the middle of a cupcake should come out clean. Allow cupcakes to cool. Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with raspberry jam. Sprinkle cupcakes lightly with confectioners' sugar.

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
• Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
• Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.