Jelly Doughnut Cupcakes
- Ready In:
- 53mins
- Ingredients:
- 10
- Yields:
-
22 cupcakes
ingredients
- 517.37 g package yellow cake mix
- 96.38 g package vanilla instant pudding mix
- 236.59 ml whole milk
- 236.59 ml vegetable oil
- 4 large eggs, at room temperature
- 340.19 g jar blueberry preserves or 340.19 g jar raspberry preserves
- powdered sugar, for coating
- granulated sugar, for coating
- cinnamon sugar, for coating
- icing, of choice for topping
directions
- Heat oven to 350*F. Grease 24 muffin cups (standard or mini); set aside.
- Combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl.
- Increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed.
- Scoop a heaping 1/4 cup batter (about 1/2 that if using mini tins)into each muffin cup, filling 2/3 full.
- Bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes.
- Loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks.
- Fit a pastry bag with a tip that has a large round hole (or use a plastic baggie and snip off a corner) and fill with preserves or desired filling.
- Insert the entire tip into the top center of cupcake; generously squirt 2 tsp.-1 tablespoons filling (a little less for minis)into each cupcake. You may need to wipe the tip clean as you go.
- Dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve.
- Store at room temperature, covered, up to 3 days or 1 week in the refrigerator. Bring to room temperature before serving.
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RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ