Jelly Doughnut Cupcakes

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.

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!

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

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!

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.

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

This is such a great recipe!! So good and so easy!! I made half with my homemade apricot jam and half w/cherry pie filling that I put in my food processor. I also didn't want to throw away the "plugs" of cake so I put those on a sheet pan and put it in the oven for a few minutes and crumbled them on top - SUPER YUMMY! Thanks for the recipe and will definitely be making them again. The possible combinations are endless!

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.

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.

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.

i didn't have french vanilla pudding mix, so i just used regular pudding mix. it still tasted amazing. thanks!

This recipe was great just the way it was! I actually could not find jam, so I used raspberry fruit spread!! Delicious!??

Delicious and very easy to make. Try it using Lemon cake mix and a quick and easy blueberry jam with lemon zest. Amazing!

These are really delicious. The only change I made was to use buttermilk in place of the whole milk. Presentation means a lot to me. I like the fruit jam showing in the middle of the cupcake vs. others who used the layering effect. If you change your jam types, you can also see what the filling is at a glimpse. (The little plugs that you pull out of the cupcakes are surely a nice treat for the baker. No one will ever know!!!!) I will definitely make these again.

These cupcakes were very easy to make and pretty good. I was hoping they'd taste a bit more like donuts, but they just tasted like cake.

Excellent!!! These were devoured so fast!!! I used strawberry jam instead, and only 3/4 cup of oil! Fantastic recipe! Thanks for sharing!

Simple a very delicious!

Loved this itvwas like a Jelly Doughnut the bad thing was the Raspberry jam soaked in to the Cupcakes overnight so best to use a Preserve and not a jam.

This was a fun recipe, made a beautiful presentation, was easy to prepare, delicious but on the cusp of being too sweet. The raspberry jam helped to counteract the sweetness so it was quite pleasing. I used a melon baller and that seemed to work well. The jam does stain the cake after a day so for appearance sake only, best eaten same day. Otherwise lasts a good couple of days.

Easy, fast & delicious! Even used it with a GF cake mix.

Easy and delicious

Good cupcakes. For some reason the ones in my silicone pan came out as flat as pancakes but the ones in my metal pan rose nicely. They are very sweet and could be eaten without the jelly or any icing and still be good. Filled the cups about 3/4 full and made 17 cupcakes.

These were fantastic!!! I will for sure be making these for holiday desserts. The only thing different I did was used homemade raspberry jelly with seeds. My daughter made it and was a perfect match. Next try will be with homemade apple jelly and fireweed jelly. Thank you for the great recipe.

These are the BEST, MOIST AND GREAT. WILL MAKE THEM AGAIN.

These turned out great, light, moist. Some I put jelly in middle and more batter over top. Jelly kind of went to the bottom but they were still great.

Made them exact and loved them!

These are awesome. I used strawberry, raspberry, and blackberry jams. BUT, I also made a peanut butter glaze with butter, cream cheese, peanut butter, and confectioner sugar and I drizzled that over the top of the cupcakes before adding jams for a game changing peanut butter and jelly cupcake. Holy cow were they amazing.

These are awesome. I used strawberry, raspberry, and blackberry jams. BUT, I also made a peanut butter glaze with butter, cream cheese, peanut butter, and confectioner sugar and I drizzled that over the top of the cupcakes before adding jams for a game changing peanut butter and jelly cupcake. Holy cow were they amazing.

Easy and delicious

Just made them. I did use the 3/4 cup of oil as mentioned in other reviews. Husband thinks they are great and took a few to fill with chocolate pudding. Both raspberry jelly and chocolate pudding filled cupcakes were yummy. Will definitely make these again!