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jelly-filled doughnut cupcakes

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

They are a doughnut, they are a cupcake, they are delicious. W/ just a sprinkling of powdered sugar.

(1 rating)
yield 2 dozen
prep time 20 Min
cook time 20 Min

Ingredients For jelly-filled doughnut cupcakes

  • 1
    18.5 oz pkg yellow cake mix
  • 1
    3.5 oz pkg sugar-free, instant vanilla pudding mix
  • 1 c
    milk
  • 1 c
    canola oil
  • 4
    eggs
  • 1
    12 oz jar seedless raspberry jam
  • 2 Tbsp
    powdered sugar

How To Make jelly-filled doughnut cupcakes

  • 1
    Heat oven to 350. Spray 24 muffin cups w/ cooking spray. In bowl, beat together cake mix, pudding mix, milk, oil, and eggs until well combined.
  • 2
    Fill muffin cups 1/2 way full. Bake 20 mins, or until a toothpick inserted in center comes out clean. Cool.
  • 3
    Using a small spoon, scoop out from the middle of each cupcake,a hole 1-1/2" long and 3/4" in diameter Fill the openings w/ the jam. Sprinkle w/ powdered sugar.
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