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Jelly Donut Cupcakes

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: cupcake recipe, cupcakes, jelly donut cupcakes
Servings: 12 cupcakes
Calories: 468kcal



  • 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


  • 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.


  • See my tips and tricks for making these Jelly Donut Cupcakes above the recipe box.
  • Recipe adapted from The Food Network magazine - Sept. 2019


Serving: 1serving | Calories: 468kcal | Carbohydrates: 69g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 121mg | Potassium: 90mg | Fiber: 1g | Sugar: 55g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg