Jelly Filled Doughnut Cupcakes Recipes

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JELLY FILLED DOUGHNUT CUPCAKES



Jelly Filled Doughnut Cupcakes image

These have the texture of a cupcake, but the subtle taste of a moist, fluffy fresh doughnut. Fill with a fruit jelly, a tart curd or anything else you want!

Yield 12 cupcakes

Number Of Ingredients 12

1/2 cup butter, softened
2 eggs
2-1/3 cups all purpose flour
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp vanilla
1 cup milk
1 cup strawberry, raspberry, or blackberry jelly; lemon curd; cream filling
powdered sugar

Steps:

  • Preheat oven to 350F. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until combined, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
  • Spoon batter into standard muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth batter. Bake for 15-18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups and cool completely.
  • Spoon jelly, lemon curd, and/or cream filling into pastry bag(s) fitted with small round tip(s). Insert tip into the top of each cupcake and squeeze the jelly into cupcake until some is visible on the top. Sift powdered sugar over cupcakes. ENJOY!

JELLY DOUGHNUT CUPCAKES RECIPE - (4.6/5)



Jelly Doughnut Cupcakes Recipe - (4.6/5) image

Provided by á-9150

Number Of Ingredients 8

Cooking spray
1 (18.5-ounce) package yellow cake mix
1 (3.5-ounce) package instant French vanilla pudding mix
1 cup whole milk
1 cup vegetable oil
4 eggs
1 (12-ounce) jar seedless raspberry jam
2 tablespoons confectioners' sugar for dusting

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 DONUT CUPCAKES



Jelly Donut Cupcakes image

These gluten free Jelly Donut Cupcakes are filled with yummy raspberry jam and oozing with fruity goodness. http://www.elanaspantry.com/jelly-donut-cupcakes/

Provided by Elanas Pantry

Categories     Dessert

Time 35m

Yield 10 cupcakes (about), 4-6 serving(s)

Number Of Ingredients 11

3 eggs
1/2 cup applesauce
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup raspberry jam
1 tablespoon arrowroot
2 tablespoons xylitol sugar

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.

Nutrition Facts : Calories 472.3, Fat 31.1, SaturatedFat 3.8, Cholesterol 158.6, Sodium 443.9, Carbohydrate 42.6, Fiber 0.9, Sugar 26.4, Protein 4.9

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