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!
ChiCat says
Yay! I LOVE cupcakes. They are kind of “my thing.” I make them almost weekly ;) These look great; coconut flour is next on my list of experimental ingredients…looks like I have the perfect first recipe!
Does anyone know if the people who are gluten intolerant have a problem with xylitol as a general rule? Or is there a general rule about who xylitol bothers? I love the stuff, and I haven’t heard of anyone who can’t digest it well until now, but I like to know as much as I can about the ingredients I use. Thanks!
Melissa says
Thank you so much for sharing such wonderful recipes. I wish I had known about your site some years ago when I started the SCD with my family. Learning to bake with non-grain flours was challenging, but now I’ve grown to love adapting recipes that make my children say, “Mmmm, mom this is so good!” We’ve done a lot of chocolate cupcakes, so these, and your vanilla cupcakes are a fresh addition to our healthier treats. :)
Arthi says
Hi Elana,
Ive been making most of your muffins and cupcakes, alternating between cocnut flour recipies and almond flour recipies. Ive been wanting to try a different flour….could you post a recipie for a muffin with quinoa flour? That would be so helpful. Quinoa is considered high protein too.
Allie (Random Teaspoon) says
I made these yesterday in two forms: in cupcake liners and in a baked mini donut pan. My picky 5 year old daughter ADORED the mini donut version and ate 7!
Maegan says
I made these tonight,and used ener-g egg replacer they were deemed a success by my family.
Kris says
I put this recipe on my website http://www.youngmarriedchic.com and I have to say that I think people went nuts over it!
Credited back to Elanas Pantry of course, love your site!!
Carrol says
Red velvet! A recipe using both almond and coconut flours would be great.
Monika says
These sound delicious and I would love to try them for my 3 kids. But one of my girls can’t have apples. Is there something I can use instead of the apple sauce. Would love to try this but not sure what would work as a replacement. Thanks so much.
Gina Demaree mckee says
What about pear sauce?
The Coconut Mama says
These look delicious! Thanks for sharing.
Estelle says
Hi Elana, one of my favorite cupcakes recipe is actually adapted from the nice chocolate cake recipe on your book! I omit the baking soda and beat the whites until stiff, used sugar instead of agave syrup, and they turned “ridiculous” bakes as cupcakes per my husband. Their texture was the one of a big French-style macaroon. Totally awesome. They freeze well, too!