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!
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Carolina says
Oh my, I just baked a batch of these and they are absolutely incredible. Coconut flour is amazing! These are truly delicate–like white flour cupcakes–I’m floored! Love it… .
I did find that there is a rather huge difference between different brands of coconut flour, though. The first brand I bought was not very fine, and I found that the results were a bit gritty–also it did not incorporate as well into the rest of the ingredients when mixed. This time I used Bob’s Red Mill coconut flour that I found in bulk at my local coop, and the results with these cupcakes were phenomenal–they are practically indistinguishable from traditional white flour cakes. The Bob’s coconut flour is very very fine, and is now my favorite flour for cakes, cupcakes, etc.
Lisa says
Question:
What size eggs do you use? When I made this for the first time I had to use almond flour as I had run out of coconut flour. Eggs were large. They always are in this house.
The batter was very liquid and I had to add 1 extra cup almond flour to get it to a ‘heaping spoonful’ consistency.
Today I used the 1/2 cup coconut flour and had the same problem. I’ve had to add another cup of the coconut flour.
I assume I am doing something wrong!
liz says
i wanted to say thank you for this recipe. these turned out perfectly, and i made it into a zinger recipe of sorts, and wrote about it on my blog. please check it out!
http://eatthecookie.wordpress.com/2010/06/05/zingers/
MaryBeth Matthews says
Wow! I made these yesterday and had to eat the first one while it was still warm. Absolutely fabulous.
My husband had to eat two too!
Thanks for all the wonderful recipes. I have your book and have been enjoying the recipes there as well.
Happy healthy days!
Robin Yule says
Hello,
I’m enjoying looking at the recipes on your website and would like to give some of them a try. Three of us, in our family of five, are Celiacs, unfortunately, one of my Celiac children is also Type 1 diabetic (very common in Celiacs). I see you do not post nutrition facts with your online recipes. Are the nutrition facts printed in your book? My Type 1 must inject insulin for every carb she eats as her body is incapable of producing any insulin.
We are hoping to try your recipes soon!
Thank you,
Robin Yule
Karen says
I’ve done this recipe three times already and it’s fantastic! It’s a miracle if the cupcakes make it more than an hour out of the oven between my guys and I, LOL.
Because I’m avoiding sugar, honey and agave, I use Wax Orchards Fruit Sweet instead of agave and fruit spread instead of jam, both 1:1. These substitutions both work out very nicely.
I tried frozen apple juice concentrate to sweeten the batter the first time, it was “okay” but the batter was a little watery, not as sweet, and required baking longer. Additionally, I use cornstarch instead of arrowroot flour for the filling since hubby doesn’t like the arrowroot, and that also works great.
I’ve been experimenting with different flavors of filling since I’m not a huge fan of raspberry. Cherry is really yummy, tonight I’m doing half the cupcakes with cherry, the other half with blueberry :-) I’m hoping I can figure out an agave/sugar/artificial sweetener-free lemon filling for hubby.
Kari says
Wonderful cupcakes. My favorite so far. Can’t wait to try the banana cream pie cupcake. Elana, your recipes have been a life saver for me. I am so thankful to God for your gift. Thank you for sharing it with us. It is so much more than just food, it is about getting our life back after the shock of the diagnosis of food intolerances and allergies. Anyone on this journey knows how hard it can be and you are helping us make the transition a little easier. You are making a difference. God is using you in amazing ways. Thank you, thank you!!
Donna says
These were delicious! It reminded me of a favorite treat from when I was young. I am incredibly thankful to be able to make childhood treats, a lot healthier and gluten free for my kids to enjoy. Thank you so much!
Rebekah says
I made these tonight and they were really good! I have no coconut flour- didn’t even know it existed until I saw this recipe, but I really wanted these so I blended some unsweetened coconut in my Vita-Mix first. Also no jam so I cooked down some frozen cherries with corn starch- could I have used the arrowroot for that? My kids were SO excited about these. So was I! They were a little soggy on the bottom, but maybe because of my coconut experiment? I’ll use less agave next time- they were plenty sweet! Thanks Elana!
Amy says
I just made these and they turned out amazing. I think the apple sauce works really well with the coconut flour. My vote for the next cupcake would be german chocolate. Have you ever thought about starting a bakery?