Jelly Donut Cupcakes
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Jelly Donut Cupcakes taste just like your favorite pastry, but in cupcake form. Soft and fluffy cupcakes are studded with strawberry jam and topped with a sweet vanilla frosting. Perfect for an easy dessert!
Jelly Donut Cupcakes
If you love donuts and cupcakes, then you’ll adore this jelly filled cupcake recipe.
It’s a cross between a jelly donut and a fluffy, vanilla cupcake. In other words, it’s a match made in dessert heaven!
Truth be told, I have to be in the mood for cupcakes. And, not just any cupcakes…homemade ones. No store bought kind for me! I’ve always been picky about cakes and cupcakes, so these jelly doughnut cupcakes fit the bill.
The vanilla cupcake itself it soft, moist, and ultra fluffy. No dry cupcakes on my watch! And the vanilla frosting takes just a few ingredients to whip up a delicious topping. I dare you not to sneak a bite (or three) with a spoon!
And the jelly filling. Let’s not forget about the most important ingredients! It makes these raspberry jam filled cupcakes out-of-this-world delicious.
Just like these Mini Chocolate Chip Cupcakes and those Chocolate Cupcakes with Peanut Butter Frosting, this donut cupcakes recipe is simple, quick, and sure to be a dessert favorite.
Ingredients for Jelly Donut Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Vanilla
- Milk
- Raspberry (or strawberry) jam
For the Vanilla Frosting:
- Unsalted butter
- Powdered sugar
- Salt
- Milk
- Vanilla
How to Make Jelly Donut Cupcakes:
- Preheat oven to 350°F and line 12-count muffin pan with paper liners.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter with a stand mixer or electric hand mixer on medium-high speed until smooth, about 1 minute. Add sugar and beat until light and creamy, about 3-4 minutes.Beat in eggs, one at a time, followed by vanilla.
- Gradually add the flour mixture, beating on low speed, followed by milk. Beat until just combined, being careful not to overmix.
- Divide the batter among the muffin cups. Bake until the tops spring back and toothpick inserted into center comes out clean, about 20-25 minutes. Remove from oven and let cool completely before frosting.
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When cupcakes are cooled, fill a pastry bag (with a large tip) with jam. Insert into the top of the cupcakes and pipe in the jam.
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To prepare the frosting, cream softened butter in a large bowl until light and fluffy, for about 3 minutes. Add powdered sugar, ½ cup at a time, mixing to incorporate. Add salt, milk and vanilla, beating to combine. Pipe or spread over cooled cupcakes.
How Do You Fill the Inside of These Cupcakes?
To fill the inside of the cupcakes, take a piping/decorative bag with a large tip and fill with jam. Gently press the tip about 2/3-3/4 of the way into cupcake and squeeze filling. You will notice your cupcake getting wider and then it will almost start to come out of top. That is when you know to stop piping.
Will Filled Cupcakes Get Soggy?
The cupcakes will not get soggy if they are completely at room temperature when filling. If the cupcakes are still warm, it will affect the texture and may become crumbly and soggy.
Do These Need to be Refrigerated?
For best results (and taste), you should refrigerate these cupcakes in an airtight container for up five days.
Tips for Making the Best Jelly Donut Cupcakes:
- Be sure to cream the butter and sugar together until light and fluffy, about 3-4 minutes. This will help ensure a light and airy cupcake batter.
- When adding the flour mixture to the butter mixture, beat until just combined. Otherwise, your cupcakes will be heavy and dense.
- Strawberry, raspberry, or even apricot jam works well for these cupcakes.
Looking for More Easy Cake Recipes? I’ve Got You Covered!
- Apple Coffee Cake
- Oreo Pudding Poke Cake
- Chocolate Chip Pound Cake
- Easy Blueberry Dump Cake
- Chocolate Lava Mug Cake
- Banana Upside Down Cake
Jelly Donut Cupcakes
Ingredients
- 1⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla bean paste, or vanilla extract
- ½ cup milk, any kind
- ½ cup seedless raspberry or strawberry jam
Vanilla Frosting
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar
- Pinch of salt
- 2 tablespoons milk, any kind
- 3 teaspoons vanilla bean paste, or vanilla extract
Equipment
Instructions
- Preheat oven to 350°F. Line a 12-count muffin pan with paper liners. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter with a stand mixer or electric hand mixer on medium-high speed until smooth, about 1 minute. Add sugar and beat until light and creamy, about 3-4 minutes.
- Beat in eggs, one at a time, followed by vanilla. Gradually add the flour mixture, beating on low speed, followed by milk. Beat until just combined, being careful not to overmix.
- Divide the batter among the muffin cups. Bake until the tops spring back and toothpick inserted into center comes out clean, about 20-25 minutes. Remove from oven and let cool completely before frosting.
- When cupcakes are cooled, fill a pastry bag (with a large tip) with jam. Insert into the top of the cupcakes and pipe in the jam.
- To prepare the frosting, cream softened butter in a large bowl until light and fluffy, for about 3 minutes. Add powdered sugar, ½ cup at a time, mixing to incorporate. Add salt, milk and vanilla, beating to combine. Pipe or spread over cooled cupcakes. Top with sanding sugar, if desired.
Notes
- See my tips and tricks for making these Jelly Donut Cupcakes above the recipe box.
- Recipe adapted from The Food Network magazine - Sept. 2019
