Okay, so you all know I’m kind of in love with cupcakes. I love baking them…and I love eating them.
Another favorite of mine? Doughnuts. Granted, they aren’t exactly the healthiest option out there, so I try to enjoy them sparingly. However, something about making a cupcake into a doughnut just made them seem less “bad.”
Why? I don’t know. That’s just what I tell myself.
These cupcakes are definitely unique. They have the feel of a cupcake, but the subtle taste of a moist, fluffy fresh doughnut. Although I chose to fill mine with a simple strawberry jelly, there’s really no limits as to what you could fill yours with…
These jelly filled doughnut cupcakes are so easy and delicious. What flavor will you try? Click To Tweet
Think lemon, raspberry, blackberry…Boston cream filling?? Oh myyy.
Technically, since they are a “doughnut,” you could justify eating them as an indulgent breakfast treat, too. Just round it out with some fresh fruit…I mean, this is a healthy living blog, right?
Here’s the recipe:
Yields 12 cupcakes
These have the texture of a cupcake, but the subtle taste of a moist, fluffy fresh doughnut. Fill with a fruit jelly, a tart curd or anything else you want!
10 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1/2 cup butter, softened
- 2 eggs
- 2-1/3 cups all purpose flour
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1-1/2 tsp vanilla
- 1 cup milk
- 1 cup strawberry, raspberry, or blackberry jelly; lemon curd; cream filling
- powdered sugar
Instructions
- Preheat oven to 350F. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until combined, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
- Spoon batter into standard muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth batter. Bake for 15-18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups and cool completely.
- Spoon jelly, lemon curd, and/or cream filling into pastry bag(s) fitted with small round tip(s). Insert tip into the top of each cupcake and squeeze the jelly into cupcake until some is visible on the top. Sift powdered sugar over cupcakes. ENJOY!
Notes
(Recipe adapted from Cupcakes magazine)
Now, for the details:
In a medium bowl, mix together your flour, baking powder, baking soda, and salt. Set aside…you’ll be back in just a little while for it.
Then, beat your butter until it’s nice and fluffy.
Next, add your granulated sugar, brown sugar, and vanilla.
Wheeeee!
Once combined, add your eggs, one at a time, beating well after each addition.
Next, alternately add your flour mixture with your milk
Once combined, spoon batter into muffin cups, filling about two-thirds full. Bake ‘em up for 15-18 minutes, then be sure to let them cool in their pan for about 5 more minutes before moving them to a wire rack.
After the cupcakes are completely cooled, it’s time to fill ‘em up! Grab your pastry bag, fitted with a small round tip, and fill ‘er up with your filling of choice.
Shove that bad boy right down in there and keep on squeezing until you start to see some jelly on top.
Finally, dust your finished product with some powdered sugar, and you are good to go!
What’s your favorite type of doughnut?
If we’re talkin’ specific, there’s nothing like a Blueberry Cake doughnut from Dunkin Donuts. But in general, I’d have to say I’m a simple glazed fan. 
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