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!
Jenna says
I love the cupcake month idea! You are keeping me on the edge of my seat, Elana! :)
These Jelly Donut Cupcakes look SO good! I’ll have to make them as soon as we finish off the Snickerdoodle Cookies from your wonderful cookbook! Mmmm! I have one in my hand right now! :)
How about Strawberry Cupcakes with your cream cheese frosting?! Those were a childhood favorite that I would love the chance to re-live!
Mia says
ohhh @colormepink, I vote for Red Velvet Cake too! Maybe we could make it with beet juice or something for the coloring??!!
Elana, can’t wait for the next cupcake recipe…! How much weight can I pack on here? So far I have eaten 3 jelly donut cupcakes yesterday and one for breakfast today :-D (((but they are zero calories, right?)))
Cheers
antoinette says
I made these last night and don’t know what I did wrong but they did not look like the picture. My jelly didn’t ooze out it baked in. The taste was just okay.. The cupcakes looked lumpy. I am going to try them again tonight. Regardless I will continue to try Elana’s recipes because this is the only one so far that wasn’t amazing.
Betsy says
Yum! I can’t wait to make these! I agree with sas, a orange dreamsicle cupcake would be heavenly!
Bethany says
I had a coconut lime cupcake yesterday with phenomenol icing and sub-par cake. I think you could create a much better version of it.
Deborah says
First, I want to say thanks for you wonderful book and recipes. I never really cooked much before I found out about CD. You make cooking so simple. Thank you, thank you, thank you!
Second, my suggestion for cupcakes, italian cream cupcakes please.
Lenee says
I agree with the red velvet and spice cake cupcakes! Looking forward to the cupcake festival you spoke of!!! As always Elana, I love your creativity!!!
sas says
Here’s another idea– this one came to me today during meditation (go figure)…black forest cupcakes (cherry). yum
Mia says
I haven’t commented here in ages but when I received this email today I just about flipped! I homeschool my sons and we went to work right away making these on our lunch hour. .Oh.my.gosh. They turned out SO GOOD. They were very very moist and I did some substitutions which I do with most of the recipes. I used pure maple syrup and evaporated cane juice for sweetener. And I had to bake these longer (about 30 minutes). Also I yielded about 9 cupcakes and had some fruit spread left over from the 1/2 cup called for. So with that I put a speck on top of each cupcake in addition to the amount in between the layers of batter. I swirled the dollop on top into the batter and it made a beautiful “swirly” design. Then the last 5 minutes of baking I sprinkled some raw unsweetened coconut, and it was so delicious. If you have ever had “Hostess Zingers” these are so much like them in flavor; but so much better! I cannot wait to see the other cupcake recipes making their way onto the blog and I have to say even months after purchasing the cookbook I look at it everyday and I’m excited to be able to make my family the best and healthiest food you can imagine, with the tastiest results.
Kimberley says
We just made these for lunch( no xylitol) and my boys and I gobbled them up. So yummy! I used apple butter that I made and canned last year instead of the apple sauce. We brainstormed all of the different filling possibilities. Delicious!
My boys love your orange cake but I sub coconut flour like a cupcake and then ice it with coconut oil chocolate icing.
The base of your chocolate orange cake tastes so much like my favourite muffin as a kid that had carrots raisins and pineapple pieces and I think nut pieces as well… I am going to experiment.