Jelly Doughnut Cupcakes – a delicious recipe with cooking spray, yellow cake, milk, vegetable oil, eggs, raspberry jam. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Spray 24 muffin cups with cooking spray; line cups with paper liners.
3
Beat yellow cake mix, instant French vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. Scrape the bowl and stir one more time.
4
Fill prepared muffin cups about half full of batter.
5
Bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. A cake tester or toothpick inserted into the middle of a cupcake should come out clean.
6
Allow cupcakes to cool.
7
Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake.
8
Fill the opening with raspberry jam.
9
Sprinkle cupcakes lightly with confectioners' sugar.
812
kcal
Calories
72
g
Fat
15
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: cooking spray, 1 (18.5 ounce) package yellow cake mix, 1 (3.5 ounce) package instant French vanilla pudding mix, 1 cup whole milk, and more.
Yes, Jelly Doughnut 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.
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