Jelly Donut Cupcakes Recipe

Name: Jelly Donut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar; 2 tablespoons cornstarch; 1 ½ cups all-purpose flour; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground nutmeg; ½ teaspoon salt; ⅓ cup canola oil; ¾ cup tbsps sugar; 2 tablespoons sugar; 2 teaspoons vanilla extract; ⅓ cup raspberry strawberries or ⅓ cup grape jam; 2 tablespoons powdered sugar

Servings: persons

1 cup soymilk
1 teaspoon apple cider vinegar
2 tablespoons cornstarch
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
⅓ cup canola oil
¾ cup tbsps sugar
2 tablespoons sugar
2 teaspoons vanilla extract
⅓ cup raspberry strawberries or ⅓ cup grape jam
2 tablespoons powdered sugar

1
Preheat oven to 350 degrees and line a cupcake tin with paper liners.
2
In a measuring cup, combine the soymilk, vinegar and cornstarch and set aside.
3
In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg and salt.
4
Create a well in the center of the flour to pour the wet ingredients into.
5
Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture.
6
Add the oil, sugar and vanilla, and mix well.
7
Fill the liners with batter 3/4 full.
8
Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill.
9
The jam will sink into the cupcake during baking so don't worry about pressing it down.
10
Bake cupcakes for 21 to 23 minutes.
11
Don't do a toothpick test, but tops should be firm.
12
Cool completely on a wire rack, and then set uncovered overnight in a cool and dry place.
13
This will make the tops slightly crispy, like a donut crust.
14
Using a sifter, sprinkle with powdered sugar and serve.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar, 2 tablespoons cornstarch, 1 ½ cups all-purpose flour, and more.

Yes, Jelly Donut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jelly Donut Cupcakes

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