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!
More party-worthy cupcakes to try next!
- Chocolate Coconut Cupcakes
- Margarita Cupcakes
- Funfetti Cupcakes (because SPRINKLES!)
- Chocolate Oreo Cupcakes
- 1 and 1/2 cups cake flour* 150g
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 3/4 cup caster/granulated sugar 150g
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter 115g, melted
- 1/2 cup Greek-style yogurt 120g
- 1/2 cup seedless strawberry jam 165g
- 1 cup unsalted butter 226g, softened
- 4 cups icing/powdered sugar 500g
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 2 cups plain/all-purpose flour 250g
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons unsalted butter 42g, cold and cubed
- 1/4 cup caster/granulated sugar 50g
- 1 large egg room temperature
- 1/2 cup milk 120ml
- 1 litre (1 and 3/4 pints) vegetable oil for frying
- 1/2 cup caster/granulated sugar 100g
- 1 teaspoon ground cinnamon
Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin pan with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
Divide the batter evenly between the muffin cases, filling only 2/3 full.
Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely.
Whisk together the flour and salt. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. You may also use a food processor. Add the sugar, and mix until combined.
In a separate jug, whisk together the egg and milk. Pour into the breadcrumb mixture, and mix to form a sticky dough.
On a lightly floured surface, knead the dough until no longer sticky, then roll out to about 1cm (1/2") thick. Using a very small round cookie cutter (I used the bottom of a Wilton 2D tip!), cut out the doughnuts holes. You'll get about 30 holes after re-rolling.
In a large pan, heat up the oil to 180C/350F. Carefully place one doughnut hole into the oil. Fry until evenly golden brown and cooked through - about 2 - 3 minutes. Repeat with the remaining doughnuts. Place the doughnuts onto a baking tray lined with kitchen paper, and allow to cool slightly.
In a small bowl, mix together the cinnamon and sugar.
Roll the warm doughnuts into the cinnamon sugar until they are completely coated.
Using a handheld or stand mixer, beat the butter until pale and creamy. Add half of the icing sugar, and beat until combined. Add the remaining sugar and beat until combined. Add the vanilla, milk, and cinnamon, and beat until light and fluffy. Add more milk if needed.
Using a cupcake corer or knife, scoop out the centres of the cooled cupcakes. Fill the cupcakes with the strawberry jam.
Transfer the frosting to a piping bag, and frost the cupcakes. Top each cupcake with a doughnut hole, and a drizzle of runny jam**.
*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes and doughnuts can be stored, in an airtight container, in the fridge for up to 3 - 4 days. Frosted, unfrosted cupcakes, and doughnuts can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes and doughnuts can be made 1 day in advance, covered, and stored at room temperature or in the fridge. Cover the frosting, and store in the fridge until ready to use.
**For the jam on top of the cupcakes, I warmed it up until runny, then allowed to cool before use.
The calories are an estimate only, and are calculated without the doughnut holes. Each doughnut hole is about 80 calories.
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