jelly-filled doughnut cupcakes

Name: Jelly-filled doughnut cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 - 18.5 oz pkg yellow cake mix; 1 - 3.5 oz pkg sugar-free, instant vanilla pudding mix; 1 cup(s) milk; 1 cup(s) canola oil; 4 - eggs; 1 - 12 oz jar seedless raspberry jam; 2 tablespoon(s) powdered sugar

(1 RATING)

106 Pinches

sherry monfils

worcester, MA

Updated on Oct 27, 2012

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

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prep time 20 Min

cook time 20 Min

method ---

yield 2 dozen

Ingredients

1 - 18.5 oz pkg yellow cake mix
1 - 3.5 oz pkg sugar-free, instant vanilla pudding mix
1 cup milk
1 cup canola oil
4 - eggs
1 - 12 oz jar seedless raspberry jam
2 tablespoons powdered sugar

How To Make jelly-filled doughnut cupcakes

Step 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.

Step 2

Fill muffin cups 1/2 way full. Bake 20 mins, or until a toothpick inserted in center comes out clean. Cool.
Step 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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