Jelly Doughnut Cupcakes Recipe

Name: Jelly Doughnut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package yellow cake mix; 1 (3 1/2 ounce) package vanilla instant pudding mix; 1 cup whole milk; 1 cup vegetable oil; 4 large eggs, at room temperature; 1 (12 ounce) jar blueberry preserves or 1 (12 ounce) jar raspberry preserves; powdered sugar, for coating; granulated sugar, for coating; cinnamon sugar, for coating; icing, of choice for topping

Servings: persons

1
Heat oven to 350*F. Grease 24 muffin cups (standard or mini); set aside.
2
Combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl.
3
Blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl.
4
Increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed.
5
Scoop a heaping 1/4 cup batter (about 1/2 that if using mini tins)into each muffin cup, filling 2/3 full.
6
Bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes.
7
Loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks.
8
Fit a pastry bag with a tip that has a large round hole (or use a plastic baggie and snip off a corner) and fill with preserves or desired filling.
9
Insert the entire tip into the top center of cupcake; generously squirt 2 tsp.-1 tablespoons filling (a little less for minis)into each cupcake.
10
You may need to wipe the tip clean as you go.
11
Dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve.
12
Store at room temperature, covered, up to 3 days or 1 week in the refrigerator.
13
Bring to room temperature before serving.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix, 1 (3 1/2 ounce) package vanilla instant pudding mix, 1 cup whole milk, 1 cup vegetable oil, 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.

That's it — enjoy your meal!

Jelly Doughnut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions