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Jelly Donut Cupcakes

5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cupcake
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 24
Author: Swah

Ingredients

Cupcakes

  • 230 g butter softened
  • cups sugar
  • 4 large eggs room temperature
  • 1 cup milk room temperature
  • 1 tsp vanilla extract
  • cups self-raising flour
  • 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.