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!
Lidia says
This looks so good! Can’t wait to try it. I love your recipes! I’ve been making the apple crisp quite often.
I would love to see a recipe for eclairs. I know it’s not a cupcake, but it’s my daughter’s fav. :)
Annette says
OH MY GOODNESS! These look SO GOOD! I too am not a fan of Xylitol…it makes me nauseous. However, I’ve been experimenting with Coconut Cane Sugar thanks to someone on your suggestion board and I’m loving it.
So excited about the cupcake posts. I would love to see a black-bottom…yum…and one without dairy would be even better! :)
Elyse says
Yum! I have been trying to turn your coconut/almond flour muffins into a version of that Mexican Chocolate sheetcake that has cinnamon and then you ice it hot. I’ve come close, but am still not satisified. If you have a cinnamon chocolate cupcake inspiration with a fudgy icing–I’d be in high heaven! It’s one family recipe that I have really missed.
colormepink says
I miss Texas/ Mexican sheetcake too! I have added a bit of cinnamon to Elana’s chocolate coconut flour cupcakes. Still not exactly the same but was good!
Jayn says
Would love to see something egg-free.
Elana Amsterdam says
Hi Jayn,
Take a look at my egg-free recipes page:
https://elanaspantry.com/egg-free-recipes/
Hope you enjoy!
Elana
Allie (Random Teaspoon) says
Seriously. That has to be my breakfast tomorrow.
Bethany says
My favorite cupcakes are carrot cake cupcakes and red velvet cupcakes. Also a fan of pumpkin spice cupcakes (there’s a cream cheese frosting theme) and think that the key lime or a lemon cupcake would be good. Maybe you could adjust this recipe to make a raspberry filled lemon cupcake? May is also National Bike Month! I think really, May is just Awesome Month: summer in sight, school almost over, rain clearing up, fruits starting to show up at the farmers’ market, all good things.
Katie says
My husband thinks that jelly filled donuts are a food group… He will LOVE these! Great work as always, Elana! Can’t wait for more cupcake recipes this month…
Jamie says
My son is going to love these!
amanda says
I have been totally craving rhubarb, so today I stewed some with strawberries and apples. I would love to incorporate this into a cupcake/muffin with maybe some walnuts… I think I’ll try substitute the apple sauce with the rhubarb and see what happens…
Ali says
Amanda, That sounds sooo good! I miss my strawberry rhubarb pies that my gramma always makes me, but I going to try to make one sometime soon using a crust from Elana’s cookbook. For all you out there, her savory crust with the quiche recipe is AMAZING!!!!! and not very eggy which is one of my favorite things about it. But strawberry and rhubarb, yum! I’d love to know how your experiment turns out! ~Ali
Kathryn says
These look delicious! I’ve been wanting to do some sort of coconut & raspberry something but haven’t been able to decide just what. These look like a wonderful variation of our favorite vanilla cupcakes you created. I could see a drizzle of dark chocolate and coconut on top, too!