Jelly Doughnut Cupcakes

Name: Jelly Doughnut Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 2 dozen cupcakes
Ingredients: cooking spray; 1 (18.5 ounce) package yellow cake mix; 1 (3.5 ounce) package instant French vanilla pudding mix; 1 cup whole milk; 1 cup vegetable oil; 4 eggs; 1 (12 ounce) jar seedless raspberry jam; 2 tablespoons confectioners' sugar for dusting

Rating: 4.84 stars

32 Ratings
28 Reviews
13 Photos

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!

By MermaidSmoothie

Gallery

Recipe Summary

prep:

30 mins

cook:

20 mins

additional:

30 mins

total:

1 hr 20 mins

Servings:

Yield:

2 dozen cupcakes

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

cooking spray
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package instant French vanilla pudding mix
1 cup whole milk
1 cup vegetable oil
4 eggs
1 (12 ounce) jar seedless raspberry jam
2 tablespoons confectioners' sugar for dusting

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Spray 24 muffin cups with cooking spray; line cups with paper liners.
Step 3

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.
Step 4

Fill prepared muffin cups about half full of batter.
Step 5

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.
Step 6

Allow cupcakes to cool.
Step 7

Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake.
Step 8

Fill the opening with raspberry jam.
Step 9

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

Per Serving:

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

Reviews (28)

Most helpful positive review

lutzflcat

Allstar

10/18/2012

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

Helpful

(31)

32 Ratings

5 star values: 27
4 star values: 5
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

lutzflcat

Allstar

10/18/2012

Helpful

(31)

Ladyl46

10/27/2012

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

Helpful

(26)

sweetbaker1966

03/29/2013

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

Helpful

(18)

debi

02/03/2013

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

Helpful

(8)

kalynne

02/24/2013

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

Helpful

(7)

seuraaron

03/29/2013

Even better with cheese danish filling or almond paste and drizzled with chocolate. Read More

Helpful

(4)

mbohlman

02/02/2013

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

Helpful

(4)

Vanessa Chang

07/04/2014

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

Helpful

(4)

FAB50

03/29/2013

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

Helpful

(3)

More Reviews

Back to Jelly Doughnut Cupcakes

All Reviews for Jelly Doughnut Cupcakes

- of Reviews

Jelly Doughnut Cupcakes

Servings Per Recipe: 24
Calories: 245.6

% Daily Value *

protein: 5 %

carbohydrates: 10 %

dietary fiber: 1 %

sugars:

fat: 20 %

saturated fat: 10 %

cholesterol: 11 %

vitamin a iu: 1 %

niacin equivalents: 8 %

folate: 7 %

calcium: 5 %

iron: 3 %

magnesium: 2 %

potassium: 1 %

sodium: 9 %

thiamin: 5 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Jelly Doughnut Cupcakes

1 of 28

All Reviews

lutzflcat

Allstar

10/18/2012

Helpful

(31)

Ladyl46

10/27/2012

Helpful

(26)

sweetbaker1966

03/29/2013

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

Helpful

(18)

debi

02/03/2013

Helpful

(8)

kalynne

02/24/2013

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.

Helpful

(7)

seuraaron

03/29/2013

Even better with cheese danish filling or almond paste and drizzled with chocolate.

Helpful

(4)

mbohlman

02/02/2013

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.

Helpful

(4)

Vanessa Chang