Jelly Doughnut Cupcakes

Think jelly doughnuts are delicious? Try the cupcake version, complete with a sweet fruit filling and a powdered sugar coating.

jelly-doughnut-cupcakes-powdered-sugar
Photo by Emily Kinni
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  • Makes 24 cupcakes
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 24 g (15 g saturated fat)
    • Cholesterol 85 mg
    • Sodium 105 mg
    • Protein 3 g
    • Carbohydrate 46 g
    • Sugar 36 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 41 mg
Think jelly doughnuts are delicious? Try the cupcake version, complete with a sweet fruit filling and a powdered sugar coating.

Ingredients

  1. Check 24 vanilla cupcakes
  2. Check 1 recipe vanilla frosting
  3. Check ½ cup seedless red fruit jelly, such as strawberry or raspberry
  4. Check powdered sugar, for dusting

Directions

  1. Cut a 1-inch-wide cone-shaped piece out of the center of each cupcake using a paring knife; reserve. Hollow out a little cake from the center of each cupcake using a melon baller or a teaspoon. Fill each hole with 1 teaspoon jelly. Replace the cone-shaped piece on top of the jelly, pointing downward.
  2. Spread the frosting on the cupcakes and dust generously with powdered sugar.

 

Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.