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!
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Katie says
Please explain the difference between arrowroot powder, starch, and flour. It was made clear to me in the past that their is definitely a difference, and when a recipe calls for one, do not use another form. I cannot seem to find an arrowroot powder product. Help, with a thank you in advance.
Elana says
Hi Katie, thanks for your question! With newer ingredients such as arrowroot, there can be great differences in properties of different variations of the product as well as quality of the product. For these cupcakes, we use arrowroot powder, and we link to the arrowroot powder we use. For my recipes, the best results come from using the brands that are shown when clicking on the green text in the ingredients portion of the recipe. I hope this is helpful!
Maribel says
Qué rico, podrías mandarmela en español por favor.
Gracias
Elana says
Hola Maribel, usted puede ser que pueda traducir la receta usando google traduce :-)
Karen says
Elana, I when I made your blueberry muffins (they were yummy), I had trouble blending the palm shortening into the liquid ingredients. It floated in lumps, but I kept on beating it and incorporated it a little better. I see that this recipe uses palm shortening also. Does it have to be melted first? Any help would be appreciated! Thank you!
Elana says
Hi Karen, you can make these by leaving the shortening at room temp and beating very vigorously. I haven’t tried melting the shortening but I imagine that would work very well too. Please let us know what you decide to do next time you make them!
Emily says
I would love to see a GF and egg free one!
Tessa says
I made these this morning and they are wonderful!! Definitely will be making again. I was wondering if you have any tips for storing baked goods made with coconut flour. It seems like whenever I store them they get even more moist, and not necessarily in a good way. I’d appreciate any tips you may have. Thanks for all your great recipes!
Amanda says
I usually like an airtight Tupperware with paper towels then put them in there. Just a suggestion.
Cyndall says
This recipe is amazing! I used coconut oil instead of the grapeseed, and raw sugar instead of the agave. I have recently started gluten-free life and have been depressed, dwelling on all the foods I love, and now can’t eat, not helped by a series of disappointing GF experiments. But these cupcakes were fantastic. They are so moist, don’t crumble into a million pieces, and taste divine. And even my husband loved them. Thank-you!!
michelle says
These look so good! My daughter is allergic to eggs, is there a substitute that would work?
Andrea says
Hi Elena,
I am wondering if these cupcakes could be made in mini? I am looking for a sweet treat to take to my class next Saturday, Sweetness Day. I will be making 144 of them and will need to transport them via train to school. Finally, I wanted to insure the treat was foord-allergy friendly. What do you think?
Elana says
Technical difficulties have been resolved.
Apologies,
Elana
Erin says
Thank you so much for your help and for replying to my question. I made your bread 2.0 yesterday and this week I will be making these cupcakes! I love your site and it has been such a help to my health.
Best,
Erin
MsShawnKonrad says
thank you, Elana, for such a simple, easy and delicious treat that I don’t feel remorse for eating. My glutenous, dairy and sugar eating family love them as much as I do.