Jam Doughnut Cupcakes – Deliciously moist and fluffy vanilla-infused cupcakes filled with strawberry jam, and topped with a cinnamon-spiced buttercream frosting, and homemade doughnuts!
Today, I bring you a cupcake recipe that is worthy of being served at all the parties and special occasions – you’ll have everyone asking for more! Much like my Toffee Popcorn Cupcakes, these Jam Doughnut Cupcakes are so fun to make, and look very impressive, too.
Love vanilla cupcakes and doughnut holes coated in cinnamon sugar? You NEED to make these!
These Jam Doughnut Cupcakes are:
- super moist and fluffy
- infused with vanilla
- filled and drizzled with strawberry jam
- topped with cinnamon-spiced frosting, and homemade doughnuts
I love how cute these cupcakes are! The little doughnut holes on top takes their cuteness to a whole new level.
These jam doughnut cupcakes do require some time to prepare, as you’ll be making doughnut holes too. You’ll need at least an hour or two, start to finish.
If you are short on time, you can make everything a day in advance! Make the cupcakes and doughnut holes, cover, and keep at room temperature, and store the buttercream frosting in the fridge until ready to use.
This recipe yields about 30 doughnut holes, but you’ll only need 12 to top the cupcakes. Store the rest for later! 🙂
If you happen to have leftover cupcakes (REALLY?), you can store them in the fridge for up to 3 – 4 days. OR you can freeze them (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge before devouring. 😉
Let me know if you get to try this cupcake/doughnut combination!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥