Sufganiyot Cupcakes Recipe

Name: Sufganiyot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; ½ cup light brown sugar; ½ cup milk; ¼ cup butter, at room temperature; 1 egg, at room temperature; 1 teaspoon vanilla; 1 teaspoon baking powder; ½ teaspoon lemon zest; ¼ teaspoon salt; strawberry jelly (not preserves); powdered sugar

Servings: persons

1 cup flour
½ cup light brown sugar
½ cup milk
¼ cup butter, at room temperature
1 egg, at room temperature
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon lemon zest
¼ teaspoon salt
strawberry jelly (not preserves)
powdered sugar

1
Preheat the oven to 350.
2
Grease and flour or line 6-8 wells in a cupcake pan.
3
In a large bowl, cream together butter and sugar until light and fluffy.
4
Add egg, vanilla, zest and milk beat well.
5
Add the flour, baking powder and salt.
6
Beat until the batter is light and fluffy.
7
Fill each well 2/3 of the way filled.
8
Bake approximately 15 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean.
9
Cool on a wire rack.
10
Using a small corer, knife or melon baller, scoop out some of the center of the cupcake.
11
Fill with jelly.
12
Sprinkle with powdered sugar.

375

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 11 ingredients. The key ingredients include: 1 cup flour, ½ cup light brown sugar, ½ cup milk, ¼ cup butter, at room temperature, and more.

Yes, Sufganiyot 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.

Sufganiyot Cupcakes

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