Jelly Donut Cupcakes

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I was recently asked by Pigeonhole Gatherings (run by the lovely Lauren and Katie, I designed their logo and identity) to bake for their charity bake sale at the Redwater Markets in Redfern to raise money for the Sydney Story Factory. The theme? Bake Sale vs Cake Stall, a good old USA vs Australia bake off! Food bloggers are a generous lot, and over 20 of them donated delicious baked treats for us to sell.

You might be surprised to hear I chose America’s side (sorry Australia, I still love you!) and wanted to combine 2 quintessentially America desserts – cupcakes and jelly donuts. And the Jelly Donut Cupcake was born. I also baked some ever-popular Red Velvet Cupcakes and am pleased to report they both sold out quickly.

The Jelly Donut Cupcake features a vanilla cupcake filled with jam (ie what the Americans call “jelly”) and covered in a cinnamon sugar icing. Heavenly!

I’ve included a recipe to make your own jam/jelly for the filling but if you’re short on time you can ofcourse use store-bought jam.

Jelly Donut Cupcakes

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cupcake

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 24

Author: Swah

Ingredients

Cupcakes

• 230 g butter softened
• 1¾ cups sugar
• 4 large eggs room temperature
• 1 cup milk room temperature
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• 1¼ cups all-purpose flour
• ½ tsp salt

Jelly filling

• 1 punnet strawberries finely chopped (around 2 cups)
• Juice of ½ lemon
• 2 tbsp cornstarch
• 2 tbsp icing sugar tailor this depending on how sweet your strawberries are

Cinnamon Sugar Icing

• 230 g butter softened
• 6-8 cups icing sugar
• ½ cup milk room temperature
• 2 tsp cinnamon
• 1 tsp vanilla extract

Instructions

Cupcakes

• Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
• Cream the butter with an electric mixer until smooth in a large bowl.
• Gradually add the sugar and beat for 3 minutes until fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift the 2 flours and salt into a separate bowl.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
• Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Jelly filling

• Finely chop strawberries and place in a small saucepan over medium heat.
• Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
• Remove the mixture from the heat and allow to cool, if it’s still a bit chunky then squash with a potato masher.
• Make a small cross with a sharp knife in the top of each cupcake. Pour strawberry filling into a piping bag with small nozzle attached and pipe cooled strawberries into each cupcake.

Cinnamon Sugar Icing

• Place the softened butter in a large mixing bowl and beat until smooth.
• Gradually add in 4 cups of sugar, then the milk, cinnamon and vanilla (adding gradually prevents the icing from going grainy).
• Beat for around 3-5 minutes until smooth and creamy.
• Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
• Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

What is your favourite American sweet treat? 

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