In honor of Celiac Awareness Month, I have decided to make May my own personal cupcake month. Today’s post is Jelly Donut (or Doughnut) Cupcakes, and I’m going to attempt to do a gluten free cupcake recipe every time I post in May –wish me luck!
These gluten free Jelly Donut Cupcakes are filled with yummy raspberry jam and oozing with fruity goodness. My husband liked them so much that he took the entire batch to his office to (hopefully) share with his co-workers. That is saying a lot since my sweetie is more of a chocolate guy than a fruity, vanilla type.
Jelly Donut Cupcakes
Ingredients
- 3 large eggs
- ½ cup applesauce
- ½ cup grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ½ cup coconut flour
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ½ cup raspberry jam
- 1 tablespoon arrowroot powder
- 2 tablespoons xylitol
Instructions
- In a food processor combine eggs, applesauce, grapeseed oil, agave and vanilla and pulse together
- Pulse in coconut flour, salt and baking soda
- Allow batter to sit and thicken just a bit
- To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously
- Next, line a muffin pan with unbleached paper liners
- Spoon 2 heaping tablespoons cupcake batter into each cupcake liner
- Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner
- Spoon another tablespoon of batter onto cupcakes to cover jam mixture
- Bake at 350°F for 20-25 minutes
- Remove cupcakes from oven and allow to cool for 20 minutes
- Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake
- Cool and serve
Just a tip about getting the xylitol “sugar” to adhere to the cupcakes –allowing the cupcakes to cool for 20 minutes allows the sugar to stick without melting into the cupcakes completely. If you wait until the cupcakes are completely cool, then the “sugar” will not stick and will just roll off.
My children enjoyed these cupcakes as much as my husband did. They thought the “sugar” on top was really neat. Some people (like myself) cannot digest xylitol very well. For those types, you may wish to omit the xylitol topping from a couple of the cupcakes.
I have more fabulous cupcake recipes in my cookbooks, The Gluten-Free Almond Flour Cookbook and Gluten-Free Cupcakes that you might like! I also have lots of free cupcake recipes on this website.
This beloved cupcake recipe is nut-free. If you are in need of more nut-free recipes, check out my Nut-Free Recipes page.
What is your favorite cupcake (regular or gluten-free?) What cupcakes would you like to see recipes for during the Elana’s Pantry cupcake festival? Leave a comment and let me know!
Also, If you would like to be notified every time I post a new cupcake recipe you can sign up for email updates, or follow me on Instagram!
Christina says
Can’t wait to try these! I just ran out of almond flour and have been needing to use my coconut flour so this recipe came just in time! :)
Jodie says
Yummmmmm! I used to love those suprise cupcakes that were chocolate with cream cheese and chocolate chips in the middle as the suprise. It is so fun to daydream about cupcakes! Good choice for a theme!
Rhonda from Baddeck says
Woo hoo – I just bought some coconut flour at the not-so-local health food store, and now I don’t have to search for a recipe. Cupcakes tonight, I think. (Homemade raspberry jam, too, if my husband hasn’t eaten all of it.) By the way, I’ve made the Apricot Cherry cake as cupcakes (makes 8) and cut the agave to 1/4 cup — it’s still plenty sweet. Thanks!
Amy @ Simply Sugar & Gluten-Free says
I love the idea of cupcakes for a month. :) Good luck!
Love that you acknowledge that there are sugar alternative options out there but they don’t work for everyone. Learning to listen to your body is so important – it’s something I constantly stress.
Janet (Pantry Bites) says
These look great. I’m not usually a huge fan of cupcakes, but I like the ingredient list. Haven’t tried Xylitol, but have tried Erythritol. Wonder if Xylitol also has the same “cool” taste to it.
ChiCat says
I’m a big fan of xylitol. It’s a direct measure substitute for regular sugar so it’s an easy way to make sweet-treats a little less unhealthy. It does have that “cool” taste, but it’s not too noticeable to me. I haven’t tried Erythritol so I can’t compare. I think the coolness taste is because it affects the pH of your mouth differently…it actually makes your mouth inhospitable to the bacteria that cause cavities! And ear infections!
I buy mine from Emerald Forest (http://emeraldforestxylitol.com) Their product is made from birch trees grown in the US.
Noah says
Since it makes it in hospitable to the bacteria that cause cavities do you know if it makes it in hospitable to the good bacteria as well?
Nikki says
These look amazing! I just bought some almond flour from honeyville. Excited to use it. And I definitely second Laura’s coconut cake idea. I have a weakness for coconut cake.
Whitney of Whit\'s Kitch says
YUM YUM YUM! Now I want a good cup of French Roast Coffee to have w/ one of these muffins!
jual jelly gamat gold g says
yes the same, yum yum…
laura robbins says
Hi Elana!
I would love to see you make a “Coconut Cake Cup Cake” Something supremely moist and divine! I grew up in Key West and my brother would climb the slanted coconut trees, twist down their ‘nuts’ and after we had tapped the holes with a nail and hammer to drain coconut milk our Mom would make the most amazing Coconut Milk Layer Cake.
What do you say?
Laura
sas says
key lime cupcakes! orange dream/cream cupcakes, chocolate mousse cupcakes, dulce de leche!
Morgan says
THese look fabulous!!!!!