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!

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

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.

Step 6

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

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.

Step 10

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!).

Step 11

Dust the tops of the cupcakes generously with powdered sugar before serving.

Step 12

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

Serving size	835 grams (835.0g)

Amount per serving	% Daily Value*
Calories	2730

Total Fat 111.70g	143%
Saturated Fat 66.30g	332%
Polyunsaturated Fat 0.10g
Cholesterol 645mg	215%
Sodium 1724mg	75%
Total Carbohydrate 408.00g	148%
Dietary Fiber 6.10g	22%
Total Sugars 246.80g
Protein 35.60g	71%

Vitamin D 134IU	669%
Calcium 267mg	21%
Iron 11mg	61%
Potassium 659mg	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.

Source of Calories

Fat: 36.2%

Protein: 5.1%

Carbs: 58.7%