Jelly Doughnut Cupcakes


  • 1 cup flour
  • 1/2 cup light brown sugar
  • 1/2 cup milk (low-fat is best)
  • 1/4 cup softened butter
  • 1 med. egg
  • 1/4 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp lemon zest
  • 1/4 teaspoon salt
  • Raspberry jelly
  • Confectioner’s sugar (to taste)
  1. Preheat the oven to 350 degrees.
  2. Line 1 six-unit cupcake pan with cupcake wrappers.
  3. Mix butter and brown sugar in a mixing bowl.
  4. Add other ingredients (except confectioner’s sugar and jelly), and mix until smooth.
  5. Ladle into cupcake wrappers, making sure to distribute the batter evenly.
  6. Bake until the cupcakes are golden-brown, and a toothpick poked into the middle comes out clean.
  7. Cool on a wire wrack.
  8. Cut into the top of the cupcake at at 45 degree angle.
  9. Move in a circle, so that you are cutting a cone out of the center of the cupcake.
  10. Cut off the “tip” of the cone (this part contains cupcake interior)
  11. Fill the resulting hole in the cupcake with jelly.
  12. Cap with the “base” of the cone.
  13. Sprinkle with confectioner’s sugar.

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