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Jelly Donut Cupcakes

raspberry jelly donut doughnut cupcakes gluten free

In honor of Celiac Awareness Month, I have decided to make May my own personal cupcake month.  Today’s post is Jelly Donut (or Doughnut) Cupcakes, and I’m going to attempt to do a gluten free cupcake recipe every time I post in May –wish me luck!

These gluten free Jelly Donut Cupcakes are filled with yummy raspberry jam and oozing with fruity goodness.  My husband liked them so much that he took the entire batch to his office to (hopefully) share with his co-workers.  That is saying a lot since my sweetie is more of a chocolate guy than a fruity, vanilla type.

Jelly Donut Cupcakes

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  1. In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together
  2. Pulse in coconut flour, salt and baking soda
  3. Allow batter to sit and thicken just a bit
  4. To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously
  5. Next, line a cupcake tin with unbleached paper liners
  6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner
  7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner
  8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture
  9. Bake at 350° for 20-25 minutes
  10. Remove cupcakes from oven and allow to cool for 20 minutes
  11. Spoon a scant ½ teaspoon of xylitol “sugar” onto top of each cupcake
  12. Cool and serve

Makes about 10cupcakes

Just a tip about getting the xylitol “sugar” to adhere to the cupcakes –allowing the cupcakes to cool for 20 minutes allows the sugar to stick without melting into the cupcakes completely.  If you wait until the cupcakes are completely cool, then the “sugar” will not stick and will just roll off.

My children enjoyed these cupcakes as much as my husband did.  They thought the “sugar” on top was really neat.  Some people (like myself) cannot digest xylitol very well.  For those types, you may wish to omit the xylitol topping from a couple of the cupcakes.

Just a reminder, I have a really nice cupcake recipe in my cookbook, The Gluten-Free Almond Flour Cookbook.  I also have some cupcake recipes on this website.

What is your favorite cupcake (regular or gluten-free?) What cupcakes would you like to see recipes for during the Elana’s Pantry cupcake festival?  Leave a comment and let me know!

Also, If you would like to be notified every time I post a new cupcake recipe you can sign up for email updates (if you aren’t signed up already). Or follow me on Twitter.


           
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May 4, 2010


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86 comments


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86 comments leave a comment

  1. sas

    key lime cupcakes! orange dream/cream cupcakes, chocolate mousse cupcakes, dulce de leche!

  2. laura robbins @ lalapilates.net

    Hi Elana!

    I would love to see you make a “Coconut Cake Cup Cake” Something supremely moist and divine! I grew up in Key West and my brother would climb the slanted coconut trees, twist down their ‘nuts’ and after we had tapped the holes with a nail and hammer to drain coconut milk our Mom would make the most amazing Coconut Milk Layer Cake.

    What do you say?

    Laura

  3. Whitney of Whit\'s Kitch @ whitskitch.blogspot.com

    YUM YUM YUM! Now I want a good cup of French Roast Coffee to have w/ one of these muffins!

  4. These look amazing! I just bought some almond flour from honeyville. Excited to use it. And I definitely second Laura’s coconut cake idea. I have a weakness for coconut cake.

  5. Janet (Pantry Bites) @ pantrybites.com

    These look great. I’m not usually a huge fan of cupcakes, but I like the ingredient list. Haven’t tried Xylitol, but have tried Erythritol. Wonder if Xylitol also has the same “cool” taste to it.

    • ChiCat

      I’m a big fan of xylitol. It’s a direct measure substitute for regular sugar so it’s an easy way to make sweet-treats a little less unhealthy. It does have that “cool” taste, but it’s not too noticeable to me. I haven’t tried Erythritol so I can’t compare. I think the coolness taste is because it affects the pH of your mouth differently…it actually makes your mouth inhospitable to the bacteria that cause cavities! And ear infections!

      I buy mine from Emerald Forest (http://emeraldforestxylitol.com) Their product is made from birch trees grown in the US.

  6. Amy @ Simply Sugar & Gluten-Free @ simplysugarandglutenfree.com

    I love the idea of cupcakes for a month. :) Good luck!

    Love that you acknowledge that there are sugar alternative options out there but they don’t work for everyone. Learning to listen to your body is so important – it’s something I constantly stress.

  7. Rhonda from Baddeck

    Woo hoo – I just bought some coconut flour at the not-so-local health food store, and now I don’t have to search for a recipe. Cupcakes tonight, I think. (Homemade raspberry jam, too, if my husband hasn’t eaten all of it.) By the way, I’ve made the Apricot Cherry cake as cupcakes (makes 8) and cut the agave to 1/4 cup — it’s still plenty sweet. Thanks!

  8. Jodie

    Yummmmmm! I used to love those suprise cupcakes that were chocolate with cream cheese and chocolate chips in the middle as the suprise. It is so fun to daydream about cupcakes! Good choice for a theme!

  9. Christina

    Can’t wait to try these! I just ran out of almond flour and have been needing to use my coconut flour so this recipe came just in time! :)

  10. Kathryn

    These look delicious! I’ve been wanting to do some sort of coconut & raspberry something but haven’t been able to decide just what. These look like a wonderful variation of our favorite vanilla cupcakes you created. I could see a drizzle of dark chocolate and coconut on top, too!

  11. amanda

    I have been totally craving rhubarb, so today I stewed some with strawberries and apples. I would love to incorporate this into a cupcake/muffin with maybe some walnuts… I think I’ll try substitute the apple sauce with the rhubarb and see what happens…

    • Ali

      Amanda, That sounds sooo good! I miss my strawberry rhubarb pies that my gramma always makes me, but I going to try to make one sometime soon using a crust from Elana’s cookbook. For all you out there, her savory crust with the quiche recipe is AMAZING!!!!! and not very eggy which is one of my favorite things about it. But strawberry and rhubarb, yum! I’d love to know how your experiment turns out! ~Ali

  12. Jamie

    My son is going to love these!

  13. My husband thinks that jelly filled donuts are a food group… He will LOVE these! Great work as always, Elana! Can’t wait for more cupcake recipes this month…

  14. My favorite cupcakes are carrot cake cupcakes and red velvet cupcakes. Also a fan of pumpkin spice cupcakes (there’s a cream cheese frosting theme) and think that the key lime or a lemon cupcake would be good. Maybe you could adjust this recipe to make a raspberry filled lemon cupcake? May is also National Bike Month! I think really, May is just Awesome Month: summer in sight, school almost over, rain clearing up, fruits starting to show up at the farmers’ market, all good things.

  15. Allie (Random Teaspoon) @ randomteaspoon.blogspot.com

    Seriously. That has to be my breakfast tomorrow.

  16. Jayn

    Would love to see something egg-free.

  17. Elyse

    Yum! I have been trying to turn your coconut/almond flour muffins into a version of that Mexican Chocolate sheetcake that has cinnamon and then you ice it hot. I’ve come close, but am still not satisified. If you have a cinnamon chocolate cupcake inspiration with a fudgy icing–I’d be in high heaven! It’s one family recipe that I have really missed.

  18. OH MY GOODNESS! These look SO GOOD! I too am not a fan of Xylitol…it makes me nauseous. However, I’ve been experimenting with Coconut Cane Sugar thanks to someone on your suggestion board and I’m loving it.

    So excited about the cupcake posts. I would love to see a black-bottom…yum…and one without dairy would be even better! :)

  19. Lidia

    This looks so good! Can’t wait to try it. I love your recipes! I’ve been making the apple crisp quite often.

    I would love to see a recipe for eclairs. I know it’s not a cupcake, but it’s my daughter’s fav. :)

  20. Carrie Rhoades @ carriestamps.com

    I have been following your blog for a while now, my mom has a gluten intolerance, is allergic to dairy and nuts. So, I decided to make her your cupcakes for her birthday and she was so excited that they were “FREE” of all the no-no’s! And then she called me to tell me that they were SUPER yummy. So thank you for helping me make my Mom’s birthday special and for CUPCAKE MONTH. I might have to try these for Mother’s Day!

  21. Emily

    I used to be the cupcake baking queen. Everyone hosting showers and parties would ask me to make my famous cupcakes, I even have one of those cool carrying cases for them!! However… it hasn’t been used in 4 years since I’ve been on this never ending cleanse-like diet! I can’t wait to dust that thing off someday!
    How about a gluten free lamington cupcake? They’re a delicious (from what I remember) Aussie treat. My hubby would love you for coming up with a GF version! :-)

  22. Lori

    Oh my, the thrill I felt when I saw these! Brilliant, as always, Elana! I love anything that approximates the never-ending supply of donuts and pastries I deal with constantly at work. Jelly donuts — god, I miss those!

    So, how about apple fritter cupcake? I like the eclair idea. Something with cream cheese?

  23. A

    I’ve always had a thing for maple bars. I would love to see an adaptation of those, or churros.

  24. Penny

    I don’t have arrowroot in my cupboard can you substitute anything for it like cornstarch?

    I would love to see spice cake cupcakes. Can’t wait to see what other cupcakes you come up with.

  25. DessertForTwo @ dessertfortwo.com

    Do you know if gluten-free cupcakes have less calories than regular cupcakes?

  26. colormepink

    I would love a red velvet cupcake that didn’t come laden with red dye #40. I’ve only tried one coconut-flour based recipe but it wasn’t very spectacular. And you’ve given us a couple of different cream cheese frosting recipes already (and your vegan vanilla frosting) so that part should be pretty easy. I love maple flavors too- maple walnut maybe? I love the idea of a cupcake themed month!

  27. Oh wow, how positively delightful! Love these.

  28. Hi, I don’t have arrowroot. Can I substitute tapioca flour for that in the filling?

  29. Stacey

    I subbed honey for agave, coconut flour for arrowroot powder, and left out the xylitol to make them SCD. I think I have a new favorite cupcake! They’re delicious!

  30. Kimberley

    We just made these for lunch( no xylitol) and my boys and I gobbled them up. So yummy! I used apple butter that I made and canned last year instead of the apple sauce. We brainstormed all of the different filling possibilities. Delicious!
    My boys love your orange cake but I sub coconut flour like a cupcake and then ice it with coconut oil chocolate icing.
    The base of your chocolate orange cake tastes so much like my favourite muffin as a kid that had carrots raisins and pineapple pieces and I think nut pieces as well… I am going to experiment.

  31. Mia

    I haven’t commented here in ages but when I received this email today I just about flipped! I homeschool my sons and we went to work right away making these on our lunch hour. .Oh.my.gosh. They turned out SO GOOD. They were very very moist and I did some substitutions which I do with most of the recipes. I used pure maple syrup and evaporated cane juice for sweetener. And I had to bake these longer (about 30 minutes). Also I yielded about 9 cupcakes and had some fruit spread left over from the 1/2 cup called for. So with that I put a speck on top of each cupcake in addition to the amount in between the layers of batter. I swirled the dollop on top into the batter and it made a beautiful “swirly” design. Then the last 5 minutes of baking I sprinkled some raw unsweetened coconut, and it was so delicious. If you have ever had “Hostess Zingers” these are so much like them in flavor; but so much better! I cannot wait to see the other cupcake recipes making their way onto the blog and I have to say even months after purchasing the cookbook I look at it everyday and I’m excited to be able to make my family the best and healthiest food you can imagine, with the tastiest results.

  32. sas

    Here’s another idea– this one came to me today during meditation (go figure)…black forest cupcakes (cherry). yum

  33. Lenee

    I agree with the red velvet and spice cake cupcakes! Looking forward to the cupcake festival you spoke of!!! As always Elana, I love your creativity!!!

  34. Deborah

    First, I want to say thanks for you wonderful book and recipes. I never really cooked much before I found out about CD. You make cooking so simple. Thank you, thank you, thank you!
    Second, my suggestion for cupcakes, italian cream cupcakes please.

  35. I had a coconut lime cupcake yesterday with phenomenol icing and sub-par cake. I think you could create a much better version of it.

  36. Yum! I can’t wait to make these! I agree with sas, a orange dreamsicle cupcake would be heavenly!

  37. antoinette

    I made these last night and don’t know what I did wrong but they did not look like the picture. My jelly didn’t ooze out it baked in. The taste was just okay.. The cupcakes looked lumpy. I am going to try them again tonight. Regardless I will continue to try Elana’s recipes because this is the only one so far that wasn’t amazing.

  38. Mia

    ohhh @colormepink, I vote for Red Velvet Cake too! Maybe we could make it with beet juice or something for the coloring??!!
    Elana, can’t wait for the next cupcake recipe…! How much weight can I pack on here? So far I have eaten 3 jelly donut cupcakes yesterday and one for breakfast today :-D (((but they are zero calories, right?)))
    Cheers

  39. Jenna

    I love the cupcake month idea! You are keeping me on the edge of my seat, Elana! :)

    These Jelly Donut Cupcakes look SO good! I’ll have to make them as soon as we finish off the Snickerdoodle Cookies from your wonderful cookbook! Mmmm! I have one in my hand right now! :)

    How about Strawberry Cupcakes with your cream cheese frosting?! Those were a childhood favorite that I would love the chance to re-live!

  40. Hi Elana, one of my favorite cupcakes recipe is actually adapted from the nice chocolate cake recipe on your book! I omit the baking soda and beat the whites until stiff, used sugar instead of agave syrup, and they turned “ridiculous” bakes as cupcakes per my husband. Their texture was the one of a big French-style macaroon. Totally awesome. They freeze well, too!

  41. The Coconut Mama @ thecoconutmama.blogspot.com

    These look delicious! Thanks for sharing.

  42. Monika

    These sound delicious and I would love to try them for my 3 kids. But one of my girls can’t have apples. Is there something I can use instead of the apple sauce. Would love to try this but not sure what would work as a replacement. Thanks so much.

  43. Carrol

    Red velvet! A recipe using both almond and coconut flours would be great.

  44. Kris

    I put this recipe on my website http://www.youngmarriedchic.com and I have to say that I think people went nuts over it!

    Credited back to Elanas Pantry of course, love your site!!

  45. Maegan

    I made these tonight,and used ener-g egg replacer they were deemed a success by my family.

  46. Allie (Random Teaspoon) @ randomteaspoon.blogspot.com

    I made these yesterday in two forms: in cupcake liners and in a baked mini donut pan. My picky 5 year old daughter ADORED the mini donut version and ate 7!

  47. Arthi

    Hi Elana,

    Ive been making most of your muffins and cupcakes, alternating between cocnut flour recipies and almond flour recipies. Ive been wanting to try a different flour….could you post a recipie for a muffin with quinoa flour? That would be so helpful. Quinoa is considered high protein too.

  48. Thank you so much for sharing such wonderful recipes. I wish I had known about your site some years ago when I started the SCD with my family. Learning to bake with non-grain flours was challenging, but now I’ve grown to love adapting recipes that make my children say, “Mmmm, mom this is so good!” We’ve done a lot of chocolate cupcakes, so these, and your vanilla cupcakes are a fresh addition to our healthier treats. :)

  49. ChiCat

    Yay! I LOVE cupcakes. They are kind of “my thing.” I make them almost weekly ;) These look great; coconut flour is next on my list of experimental ingredients…looks like I have the perfect first recipe!

    Does anyone know if the people who are gluten intolerant have a problem with xylitol as a general rule? Or is there a general rule about who xylitol bothers? I love the stuff, and I haven’t heard of anyone who can’t digest it well until now, but I like to know as much as I can about the ingredients I use. Thanks!

  50. Amy

    I just made these and they turned out amazing. I think the apple sauce works really well with the coconut flour. My vote for the next cupcake would be german chocolate. Have you ever thought about starting a bakery?

  51. Rebekah

    I made these tonight and they were really good! I have no coconut flour- didn’t even know it existed until I saw this recipe, but I really wanted these so I blended some unsweetened coconut in my Vita-Mix first. Also no jam so I cooked down some frozen cherries with corn starch- could I have used the arrowroot for that? My kids were SO excited about these. So was I! They were a little soggy on the bottom, but maybe because of my coconut experiment? I’ll use less agave next time- they were plenty sweet! Thanks Elana!

  52. Donna

    These were delicious! It reminded me of a favorite treat from when I was young. I am incredibly thankful to be able to make childhood treats, a lot healthier and gluten free for my kids to enjoy. Thank you so much!

  53. Kari

    Wonderful cupcakes. My favorite so far. Can’t wait to try the banana cream pie cupcake. Elana, your recipes have been a life saver for me. I am so thankful to God for your gift. Thank you for sharing it with us. It is so much more than just food, it is about getting our life back after the shock of the diagnosis of food intolerances and allergies. Anyone on this journey knows how hard it can be and you are helping us make the transition a little easier. You are making a difference. God is using you in amazing ways. Thank you, thank you!!

  54. Karen

    I’ve done this recipe three times already and it’s fantastic! It’s a miracle if the cupcakes make it more than an hour out of the oven between my guys and I, LOL.

    Because I’m avoiding sugar, honey and agave, I use Wax Orchards Fruit Sweet instead of agave and fruit spread instead of jam, both 1:1. These substitutions both work out very nicely.

    I tried frozen apple juice concentrate to sweeten the batter the first time, it was “okay” but the batter was a little watery, not as sweet, and required baking longer. Additionally, I use cornstarch instead of arrowroot flour for the filling since hubby doesn’t like the arrowroot, and that also works great.

    I’ve been experimenting with different flavors of filling since I’m not a huge fan of raspberry. Cherry is really yummy, tonight I’m doing half the cupcakes with cherry, the other half with blueberry :-) I’m hoping I can figure out an agave/sugar/artificial sweetener-free lemon filling for hubby.

  55. Robin Yule

    Hello,
    I’m enjoying looking at the recipes on your website and would like to give some of them a try. Three of us, in our family of five, are Celiacs, unfortunately, one of my Celiac children is also Type 1 diabetic (very common in Celiacs). I see you do not post nutrition facts with your online recipes. Are the nutrition facts printed in your book? My Type 1 must inject insulin for every carb she eats as her body is incapable of producing any insulin.
    We are hoping to try your recipes soon!
    Thank you,
    Robin Yule

  56. MaryBeth Matthews

    Wow! I made these yesterday and had to eat the first one while it was still warm. Absolutely fabulous.

    My husband had to eat two too!

    Thanks for all the wonderful recipes. I have your book and have been enjoying the recipes there as well.

    Happy healthy days!

  57. i wanted to say thank you for this recipe. these turned out perfectly, and i made it into a zinger recipe of sorts, and wrote about it on my blog. please check it out!
    http://eatthecookie.wordpress.com/2010/06/05/zingers/

  58. Lisa

    Question:

    What size eggs do you use? When I made this for the first time I had to use almond flour as I had run out of coconut flour. Eggs were large. They always are in this house.

    The batter was very liquid and I had to add 1 extra cup almond flour to get it to a ‘heaping spoonful’ consistency.

    Today I used the 1/2 cup coconut flour and had the same problem. I’ve had to add another cup of the coconut flour.

    I assume I am doing something wrong!

  59. Carolina

    Oh my, I just baked a batch of these and they are absolutely incredible. Coconut flour is amazing! These are truly delicate–like white flour cupcakes–I’m floored! Love it… .

    I did find that there is a rather huge difference between different brands of coconut flour, though. The first brand I bought was not very fine, and I found that the results were a bit gritty–also it did not incorporate as well into the rest of the ingredients when mixed. This time I used Bob’s Red Mill coconut flour that I found in bulk at my local coop, and the results with these cupcakes were phenomenal–they are practically indistinguishable from traditional white flour cakes. The Bob’s coconut flour is very very fine, and is now my favorite flour for cakes, cupcakes, etc.

  60. Kristie

    My mom used to make these strawberry cupcakes for my birthday. It was like a vanilla base with stawberry pieces in it, and it turned out pink every time. It was a mild stawberry flavor, totally reminds me of my childhood, just wish I could find a recipe like it (and of pink icing on top)

  61. julie

    YUM this recipe was so good!!

  62. Fern

    Hi!
    I couldn’t find an e-mail address and was wondering if it’s possible for me to display one of your donut cupcake photos on this page:
    http://www.squidoo.com/mens-cupcake-recipes-manly-butch-cake-ideas-beer (under construction)?
    I’ll link back to your image and recipe of course :-)
    Thanks,

  63. corey

    elana – if you get this, maybe you can help me. we have recently gone gluten, casien, sugar, and grain free for my little guy. he can have honey and stevia as sweeteners. he desperately misses doughnuts and i was curious if you know of any good doughnut recipes to surprise him with?? any thoughts would be much appreciated. your recipes have been a lifeline during this time! thx!

  64. Elizabeth

    Elana,
    I’ve just finished making my first round of these jelly donut cupcakes and they taste good, but are VERY moist (as if not baked long enough). I doubled the recipe, but it seems that there is ALOT of liquid in this recipe and not much dry ingredient (my thought process on why they are too moist). Baked at 350 for 26 minutes. Your thoughts on why so moist. Thanks for the recipe and the help!

    • Gina

      I had the same question!! they are VERY moist; any thoughts on that? Anyhow, Elana thank you so much for your hard work with all your recipes, these cupcakes are FANTASTIC! even the batter is delightful! This is my second time making them they are my new go to recipe for cupcakes!

  65. Christina

    Is anyone trying to do Weight Watchers and eat these amazing treats? Has anyone calculated how many Weight Watcher’s points these have? Thanks fellow Elana followers!

  66. Kathleen Benner

    I made these today and I found that mine were very soft and gooey….I ended up baking them for an additional 10 minutes (35 min. total), but even after they had cooled, they were still super soft! Any idea what I could have done wrong??

  67. Carmel Covell @ carmelcovell@hotmail.com

    I would love to see a Banana cupcake recipe

  68. Chrissy

    I just got some coconut flour from Wilderness Family Naturals and wow, what a difference compared to Bob’s Red Mill!! Every coconut flour recipe prior to this one seemed totally different than regular cupcakes, but these were the best cupcakes I’ve ever had of yours! I used honey/maple syrup for the agave, macadamia nut oil for the grapeseed, and Amish no-sugar-added black raspberry jam. AH-MAZING! :)

  69. Kymberley

    These are divine!! Even my husband – who usually doesn’t like ‘different’ / adapted recipes – absolutely loved them and has asked me to make them again!

    As others have said, the cupcakes still seemed very moist after the recommended cooking time but I just left them in longer and they turned out perfectly.

    Love your site – thank you :)

  70. MsShawnKonrad

    thank you, Elana, for such a simple, easy and delicious treat that I don’t feel remorse for eating. My glutenous, dairy and sugar eating family love them as much as I do.

  71. Erin

    I see that coconut flour is listed in the written part of the recipe, but it is not listed in the ingredient list.

    Can anyone please tell me how much coconut flour is used for these cupcakes?

    Thanks very much! I am really excited about making them.

  72. Andrea

    Hi Elena,

    I am wondering if these cupcakes could be made in mini? I am looking for a sweet treat to take to my class next Saturday, Sweetness Day. I will be making 144 of them and will need to transport them via train to school. Finally, I wanted to insure the treat was foord-allergy friendly. What do you think?

  73. michelle

    These look so good! My daughter is allergic to eggs, is there a substitute that would work?

  74. Lana

    Mine collapsed when they came out of the oven. :( They were still delicious, but were more like pancakes. Any suggestions?

  75. Cyndall

    This recipe is amazing! I used coconut oil instead of the grapeseed, and raw sugar instead of the agave. I have recently started gluten-free life and have been depressed, dwelling on all the foods I love, and now can’t eat, not helped by a series of disappointing GF experiments. But these cupcakes were fantastic. They are so moist, don’t crumble into a million pieces, and taste divine. And even my husband loved them. Thank-you!!

  76. Kelly

    I know your busy, but can you use more xylitol or stevia in place of agave?.

  77. Tessa

    I made these this morning and they are wonderful!! Definitely will be making again. I was wondering if you have any tips for storing baked goods made with coconut flour. It seems like whenever I store them they get even more moist, and not necessarily in a good way. I’d appreciate any tips you may have. Thanks for all your great recipes!

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