Jelly-filled doughnut cupcakes

Jelly-filled Doughnut Cupcakes

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sherry monfils


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


★★★★★ 1 vote

2 dozen
20 Min
20 Min


  • 1
    18.5 oz pkg yellow cake mix
  • 1
    3.5 oz pkg sugar-free, instant vanilla pudding mix
  • 1 c
  • 1 c
    canola oil
  • 4
  • 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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