Fun Cupcake Recipe - Jelly Donut Cupcakes

I am going to note that I started from a base recipe from King Arthur Flour for this fun cupcake recipe. If you like to bake, as I do, I suggest you sign up for their emails as you will receive lots of good info from sales on different products to recipes for all kinds of items both savory and sweet. Jelly Donut Cupcakes were easy to make, are delicious and would make a wonderful addition to a brunch table.

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Jelly Donut Cupcakes

Makes 12

4 tablespoons (57g) unsalted butter, at room temperature
1/4 cup (50g) vegetable oil
1/2 cup (99g) granulated sugar
1/3 cup (71g) light brown sugar, packed
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon speculaas or nutmeg
3/4 teaspoon salt
2 teaspoons pure vanilla extract
2 1/2 cups (300g) cake flour
1 cup + 2 tablespoons (255g) milk, at room temperature

Topping

4 tablespoons (57g) butter, melted
3/4 cup (85g) confectioners’ sugar

Filling

1 cup (340g) seedless jam of your choice (raspberry, strawberry, blackberry)

Preheat the oven to 425°F.
Line a standard muffin pan with muffin papers; grease the insides of the papers.

Make the batter:

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In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine and scraping the bottom and sides of the bowl if necessary.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Add the flour alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Scrape the sides and bottom of the bowl and mix for 30 seconds more.
Scoop the batter into the prepared pan, filling the cups nearly full.

Bake the cupcakes

Bake the cupcakes for 15 to 17 minutes, or until they’re a pale golden brown and a toothpick or paring knife inserted into the middle of one of the center cupcakes comes out clean.
Remove the cupcakes from the oven and let them cool for a couple of minutes, or until you can handle them. Tip them out of the pan and place them on a rack.
While the cupcakes are still slightly warm, use a paring knife to cut a slit 1” wide and 1 1/2” deep in each. If you like, use a small measuring spoon (a 1/4 teaspoon works well) to scoop out some of each cupcake’s center. Let the cupcakes cool completely.

Finish the cupcakes:

Dip the cupcake in the melted butter, making sure to coat the top.
Roll the tops in confectioners’ sugar, coating thoroughly. Note: If you dip them while still warm, the sugar will melt and the tops won’t stay white.
Place the jam (I used some of the last of my homemade cherry jam) in a pastry bag with a medium round tip. Squeeze the jam into the void you’ve created until it just comes out the top. Repeat until all the cupcakes are filled.

NOTES:

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I love the speculaas and what it brings flavor wise. If you cannot find it nutmeg will work just fine and is, in fact the more traditional “donut” flavor.
If you don’t have pastry bags a zip bag with a cut in the corner will work just fine.
These will keep at room temperature, covered for up to three days. For longer storage freeze them.