Jelly Doughnut Cupcakes

1 cup flour
1/2 cup light brown sugar
½ cup milk
1/4 cup butter, at room temperature
1 egg, at room temperature
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon lemon zest
1/4 teaspoon saltgood quality red jelly (any flavor)
powdered sugarDirections:
Preheat the oven to 350. Grease and flour or line 6-8 wells in a cupcake pan. In a large bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, zest and milk beat well. Add the flour, baking powder and salt. Beat until the batter is light and fluffy. Fill each well 2/3 of the way filled. Bake approximately 15 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean. Cool on a wire rack and take a small corer, knife or melon baller and scoop out some of the center of the cupcake. Fill with jelly (I just spooned it in). Sprinkle with powdered sugar.

My thoughts:

I’ve been toying with the idea of making a jelly doughnut cupcake for a while. I knew what it would have: a soft vanilla dough, a touch of confectioners’ sugar but I never quite got around to making them. When I finally did, it was a relief. They came out just as I hoped, tasting surprisingly like a doughnut and not too sweet. And they were surprisingly easy to fill with jelly. I skipped the pastry bag and just scooped a tiny amount of jelly into the hole and then added more if needed. Easy peasy.

While not strictly traditional in cupcake form, jelly doughnuts called sufganiot are a Hanukkah treat that is especially popular in Israel. I thought about making sufganiot the traditional way with a yeast dough and uh, as a doughnut but I just didn’t have the time for the two rises and the frying. I do realize that turning it into a cupcake skips over the whole deep fried aspect of Hanukkah foods (the custom of eating fried foods is in commemoration of the miracle of Temple oil) but they are a bit healthier for you and just as much fun. Not to mention the fact that you can eat them after the latkes and not feel quite as guilty for indulging in two fried foods in one day.

Beyond Hanukkah, I think these would be especially fun served at a bunch- dessert and breakfast all in one.


  1. These are great! I was actually just thinking about making a jelly doughnut cupcake for Hanukkah! I may make some version of this soon.

  2. Susan from Food Blogga

    I enjoyed learning about your Hanukkah treat. I’ve never had this before, but it looks awfully tempting.

  3. Oh my. Those sound so good.

  4. Happy Holdiays!
    What a great idea..

  5. Wicked Good Dinner

    OMgosh, how yummy! Thanks for sharing your recipe 🙂

  6. Mmm, what a fun treat.

  7. Ryley @ That's My Family!

    Those look GREAT!!!
    I will definitly have to try them..
    My co-workers have been asking for something a little lighter, than super sweet and rich chocolate.
    This sounds like a faboulus option!
    Thank you sharing…


  8. Those are outrageously cute, and look like they would be heavenly!

  9. These are really quite adorable and original! It’s nice to see a cupcake in the spirit of Hanukkah! Next you should attempt a latke cupcake 😉

  10. Yum! These sound great! Thanks for sharing it with us.

  11. oh no you did NOT, those look YUMMY!

  12. yummy!

    I do love a jam doughnut (as we call them in England), but you can not find these here in Belgium! This looks like a delicious alternative that I can try!

  13. I made these Wednesday night and they are as good as they look, and easy, and I had all the ingredients already in my kitchen- bonus. I have many different jellies, so I used elderberry, cherry, raspberry jelly/jam, and a marmalade, all homemade of course.

    Thanks for the inspiration.

  14. Cupcake Princess

    I made these today and omitted the lemon zest and used a doughnut glaze on top and they did taste just like jelly doughnuts! My husband loves doughnuts and after tasting the cupcakes today he requested these for his birthday dessert.

  15. I’d not made cupcakes before, but I decided to give your jelly doughnut cupcake recipe a go and they turned out brilliantly! Really easy to make and soooo tasty 🙂 The lemon zest is a really nice contrast to the jam/jelly. I’ll have to try out some of your other recipes!

  16. Two fit and fun gals

    oh these look way too cute!!

  17. Belle von Stockhausen-Grunder

    Thanks for the awesome recipe! My son and I made these in less than a half hour and we're enjoying them now!

    Here's a picture: