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!
Stacey says
I subbed honey for agave, coconut flour for arrowroot powder, and left out the xylitol to make them SCD. I think I have a new favorite cupcake! They’re delicious!
Becky says
Hi, I don’t have arrowroot. Can I substitute tapioca flour for that in the filling?
Alta says
Oh wow, how positively delightful! Love these.
colormepink says
I would love a red velvet cupcake that didn’t come laden with red dye #40. I’ve only tried one coconut-flour based recipe but it wasn’t very spectacular. And you’ve given us a couple of different cream cheese frosting recipes already (and your vegan vanilla frosting) so that part should be pretty easy. I love maple flavors too- maple walnut maybe? I love the idea of a cupcake themed month!
DessertForTwo says
Do you know if gluten-free cupcakes have less calories than regular cupcakes?
Penny says
I don’t have arrowroot in my cupboard can you substitute anything for it like cornstarch?
I would love to see spice cake cupcakes. Can’t wait to see what other cupcakes you come up with.
A says
I’ve always had a thing for maple bars. I would love to see an adaptation of those, or churros.
Lori says
Oh my, the thrill I felt when I saw these! Brilliant, as always, Elana! I love anything that approximates the never-ending supply of donuts and pastries I deal with constantly at work. Jelly donuts — god, I miss those!
So, how about apple fritter cupcake? I like the eclair idea. Something with cream cheese?
Emily says
I used to be the cupcake baking queen. Everyone hosting showers and parties would ask me to make my famous cupcakes, I even have one of those cool carrying cases for them!! However… it hasn’t been used in 4 years since I’ve been on this never ending cleanse-like diet! I can’t wait to dust that thing off someday!
How about a gluten free lamington cupcake? They’re a delicious (from what I remember) Aussie treat. My hubby would love you for coming up with a GF version! :-)
Carrie Rhoades says
I have been following your blog for a while now, my mom has a gluten intolerance, is allergic to dairy and nuts. So, I decided to make her your cupcakes for her birthday and she was so excited that they were “FREE” of all the no-no’s! And then she called me to tell me that they were SUPER yummy. So thank you for helping me make my Mom’s birthday special and for CUPCAKE MONTH. I might have to try these for Mother’s Day!