I noticed there wasn't a recipe like this on the site, so I decided to upload one! A French vanilla-flavored cake, filled with strawberry jam and dusted with sugar. Friends and family will gobble them up!

Recipe Summary

30 mins
20 mins
30 mins
1 hr 20 mins
2 dozen cupcakes


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Spray 24 muffin cups with cooking spray; line cups with paper liners.

  • Beat yellow cake mix, instant French vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. Scrape the bowl and stir one more time.

  • Fill prepared muffin cups about half full of batter.

  • Bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. A cake tester or toothpick inserted into the middle of a cupcake should come out clean.

  • Allow cupcakes to cool.

  • Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake.

  • Fill the opening with raspberry jam.

  • Sprinkle cupcakes lightly with confectioners' sugar.

Cook's Note:

I personally think that cutting plugs out of the cupcakes would be an easier method, as when I tried piping, it was a sticky nightmare. Perhaps it was just my lack of experience. This whole cooking/baking is just a hobby, after all.

Nutrition Facts

246 calories; protein 2.3g; carbohydrates 31g; fat 12.9g; cholesterol 32.5mg; sodium 216.4mg. Full Nutrition

Reviews (22)

Read More Reviews
32 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Using a boxed cake mix and a cupcake corer made this soooo easy. Switch out the cake mix flavor and jams (or maybe with lemon curd) for a totally different cupcake. Perhaps dip the top of the cupcake into some melted butter and then into a cinnamon-sugar mixture for another version. Thanks Mermaid Smoothie for a simple recipe with lots of options. Read More
Rating: 5 stars
I've made these before in non-stick MINI muffin pans. I didn't need paper liners. I put 1/2 batter, then about 1/2 tsp different jams and/or lemon curd, then batter. I sprinkled them with granulated sugar, then baked them. My family loved them! Read More
Rating: 4 stars
I have done this as well but i use can pie fillings and bake it right into the cupcakes put batter in spoon some pie filling on top then more batter on top of filling same results Read More
Rating: 5 stars
I have made this recipe 4 times in the last month for diffrent people and eveyone loves them very much one friend ask my to make them again next week. I would give this a 5 star rating because it is sooo easy! Read More
Rating: 5 stars
These are easy to make pretty to look at and delicious. Good for potluck dinners. PS: I used my strawberry huller to take out the middle part; it works like a charm. Read More
Rating: 5 stars
Even better with cheese danish filling or almond paste and drizzled with chocolate. Read More
Rating: 5 stars
These are delicious! 5 stars were given to this by friends we shared these with. They are a great "muffin donut" with huge flavor and so easy to make. I made a glaze and drizzled it over the top. Read More
Rating: 4 stars
These didn't send me "over the moon," but they were good, pretty, and easy. Also, I've been prescribed a gluten-free diet, and it was easy to make this gluten-free by substituting GF cake mix. I often find these cake mixes come out dry and grainy, but in the case of this recipe, I think the pudding moistened and smoothed out the batter nicely. I used the idea of some of the people who commented here, filling each cup 1/3 full with batter, scooping in a spoonful of preserves, and covering the preserves with more batter, filling the cup to about 2/3 full. I didn't have paper or foil baking cups that day, so I sprayed the cups of the pan liberally with cooking spray and then brushed the insides with vegetable oil. When the cupcakes were done, I flipped the pan and the cupcakes fell right out. This caused the preserves to break through the top of a few cupcakes, so next time I'll hold a baking sheet over the cupcake pan before flipping it, so the cupcakes don't have as far to fall. Read More
Rating: 5 stars
Made this used several different types of fruit jams and jellies also cream fillings I made myself. All were eaten quickly. Also tried with a choc. cake mix double choc pudding mix and a almond cream filling. Read More