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Jelly Donut Cupcakes
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Servings
10
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
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
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Equipment
Food Processor
Muffin Pan
Measuring Utensils
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@elanaspantry
or tag
#elanaspantry
!