Ingredients for Jelly Doughnut Cupcakes
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- Whole Milk
- Vegetable Oil
- 3 large eggs
- Blueberry Preserves
- Powdered sugar, for dusting (optional)
- Sugar
- Cinnamon Sugar
- Icing
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How to Make Jelly Doughnut Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 24-cup muffin tin with paper liners.
- In a large mixing bowl, combine:
- One (15.25 ounce) box of your favorite white cake mix,
- One (3.4 ounce) box instant vanilla pudding mix,
- 1 cup milk,
- 1/3 cup vegetable oil,
- 3 large eggs.
- Beat with an electric mixer on low speed for 30 seconds.
- Stop the mixer and scrape down the sides of the bowl.
- Increase mixer speed to medium and beat for 1 1/2 - 2 minutes, scraping down sides as needed.
- Fill each muffin cup about 2/3 full with batter (using a 1/4 cup measuring cup).
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 5 minutes.
- Carefully remove cupcakes from muffin tin and let cool completely on a wire rack.
- Once cooled, fill a piping bag (or ziplock bag with a corner snipped off) with your desired jelly filling.
- Pipe filling into the center of each cupcake.
- Dust with powdered sugar, drizzle with glaze, or decorate with sprinkles as desired.
- Serve and enjoy! Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
89g
Fat
11g
Carbs
11g
