Jelly Doughnut Cupcakes
Transform your favorite bakery treat into a scrumptious handheld dessert with these Jelly Doughnut Cupcakes! These light and fluffy cupcakes boast all the cozy flavors of a classic jelly doughnut, featuring a tender vanilla-infused cake filled with a sweet burst of fruit jelly or jam—think raspberry, strawberry, or apricot for variety. Topped with a delicate dusting of powdered sugar, these treats deliver nostalgic charm with every bite while being delightfully easy to make at home. Perfect for breakfast, brunch, or indulgent snacking, these cupcakes are a crowd-pleasing fusion of simplicity and creativity, ready in under 40 minutes. Whether you’re hosting or indulging solo, these Jelly Doughnut Cupcakes are irresistible little gems to brighten any occasion!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 0.5 cups your favorite fruit jelly or jam (e.g., raspberry, strawberry, or apricot)
- 0.25 cups powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are cooled, use a small knife or a cupcake corer to remove a small core from the center of each cupcake. Be careful not to cut through the bottom.
Spoon about 1 teaspoon of your chosen jelly or jam into the hollow center of each cupcake. Replace the removed piece of cupcake to cover the filling, or discard it (snack time!).
Dust the tops of the cupcakes generously with powdered sugar before serving.
Enjoy your Jelly Doughnut Cupcakes fresh, stored at room temperature for up to 2 days, or refrigerated in an airtight container for up to a week.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 408.0 g | 148% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 246.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
