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

Lindsay Hunt

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Credit: Emily Kinni

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
makes 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

410 calories; fat 24g; cholesterol 85mg; sodium 105mg; protein 3g; carbohydrates 46g; sugars 36g; iron 1mg; calcium 41mg.
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