Emily Kinni
Hands-On Time
45 Mins
Yield
makes 24 cupcakes

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

How to Make It

Step 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.

Step 2

Spread the frosting on the cupcakes and dust generously with powdered sugar.

Chef's Notes

 

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

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Ratings & Reviews

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