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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Kymberley says
These are divine!! Even my husband – who usually doesn’t like ‘different’ / adapted recipes – absolutely loved them and has asked me to make them again!
As others have said, the cupcakes still seemed very moist after the recommended cooking time but I just left them in longer and they turned out perfectly.
Love your site – thank you :)
Chrissy says
I just got some coconut flour from Wilderness Family Naturals and wow, what a difference compared to Bob’s Red Mill!! Every coconut flour recipe prior to this one seemed totally different than regular cupcakes, but these were the best cupcakes I’ve ever had of yours! I used honey/maple syrup for the agave, macadamia nut oil for the grapeseed, and Amish no-sugar-added black raspberry jam. AH-MAZING! :)
Elana says
Hi Chrissy! I know, the difference in the quality of alternative flours such as almond and coconut flour is almost unbelievable, until you actually bake with them!
Carmel Covell says
I would love to see a Banana cupcake recipe
Elana says
Hi Caramel, here you go! My Banana Cream Pie Cupcake recipe:
https://elanaspantry.com/banana-cream-pie-cupcakes/
Enjoy!
Elana
Kathleen Benner says
I made these today and I found that mine were very soft and gooey….I ended up baking them for an additional 10 minutes (35 min. total), but even after they had cooled, they were still super soft! Any idea what I could have done wrong??
Elana says
Hi Kathleen, happy to help you troubleshoot this. Did you make any changes to the ingredients in the recipe?
Christina says
Is anyone trying to do Weight Watchers and eat these amazing treats? Has anyone calculated how many Weight Watcher’s points these have? Thanks fellow Elana followers!
Elizabeth says
Elana,
I’ve just finished making my first round of these jelly donut cupcakes and they taste good, but are VERY moist (as if not baked long enough). I doubled the recipe, but it seems that there is ALOT of liquid in this recipe and not much dry ingredient (my thought process on why they are too moist). Baked at 350 for 26 minutes. Your thoughts on why so moist. Thanks for the recipe and the help!
Gina says
I had the same question!! they are VERY moist; any thoughts on that? Anyhow, Elana thank you so much for your hard work with all your recipes, these cupcakes are FANTASTIC! even the batter is delightful! This is my second time making them they are my new go to recipe for cupcakes!
corey says
elana – if you get this, maybe you can help me. we have recently gone gluten, casien, sugar, and grain free for my little guy. he can have honey and stevia as sweeteners. he desperately misses doughnuts and i was curious if you know of any good doughnut recipes to surprise him with?? any thoughts would be much appreciated. your recipes have been a lifeline during this time! thx!
Fern says
Hi!
I couldn’t find an e-mail address and was wondering if it’s possible for me to display one of your donut cupcake photos on this page:
http://www.squidoo.com/mens-cupcake-recipes-manly-butch-cake-ideas-beer (under construction)?
I’ll link back to your image and recipe of course :-)
Thanks,
elana says
Fern,
You may use photos from elanaspantry.com as long as they adhere to the Creative Commons license located at the bottom of my site.
Thanks,
Elana
julie says
YUM this recipe was so good!!
Kristie says
My mom used to make these strawberry cupcakes for my birthday. It was like a vanilla base with stawberry pieces in it, and it turned out pink every time. It was a mild stawberry flavor, totally reminds me of my childhood, just wish I could find a recipe like it (and of pink icing on top)