Birthday/ Cupcakes & Muffins

Jam Doughnut Cupcakes

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!

A row of three frosted Jam Doughnut Cupcakes.

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!

A sideview of a row of three frosted Jam Doughnut Cupcakes.

A close-up shot of a single frosted Jam Doughnut Cupcake. Drizzled with runny jam and a doughnut hole.

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! 🙂

A frosted Jam Doughnut Cupcake with the wrapper peeled off on one side.

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!

A Jam Doughnut Cupcake cut in half in its wrapped to show jam filling.

An overhead shot of a Jam Doughnut Cupcake sliced in half to show its jam filling.

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!

More party-worthy cupcakes to try next!

Enjoy! 🙂

A sideview of a row of three frosted Jam Doughnut Cupcakes.
5 from 1 vote
Jam Doughnut Cupcakes
Prep Time: 50 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins
Yields: 12 cupcakes
Calories: 533 kcal
Deliciously moist and fluffy vanilla-infused cupcakes filled with strawberry jam, and topped with a cinnamon-spiced buttercream frosting, and homemade doughnuts!
Print
Ingredients
For the 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
For the Frosting
  • 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
For the Doughnuts
  • 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
For the Cinnamon Sugar
  • 1/2 cup caster/granulated sugar 100g
  • 1 teaspoon ground cinnamon
Instructions
For the Cupcakes
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin pan with muffin cases, and set aside.

  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full. 

  5. 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.

For the Doughnuts
  1. 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.

  2. In a separate jug, whisk together the egg and milk. Pour into the breadcrumb mixture, and mix to form a sticky dough.

  3. 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.

  4. 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.

For the Cinnamon Sugar
  1. In a small bowl, mix together the cinnamon and sugar.

  2. Roll the warm doughnuts into the cinnamon sugar until they are completely coated.

For the Frosting
  1. 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.

  2. Using a cupcake corer or knife, scoop out the centres of the cooled cupcakes. Fill the cupcakes with the strawberry jam.

  3. Transfer the frosting to a piping bag, and frost the cupcakes. Top each cupcake with a doughnut hole, and a drizzle of runny jam**.

Notes

*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.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

You Might Also Like

3 Comments

  • Reply
    Demeter | Beaming Baker
    20th February 2018 at 7:21 pm

    Seriously, talk about a showstopping dessert! Your cupcakes always, always impress. This one is no exception! 🙂 Love your combo desserts–so perfect for when one simply can’t pick between two delectable treats. Thanks for sharing such a lovely recipe. Wishing you an awesome week ahead! xoxo

    • Reply
      Marsha
      20th February 2018 at 7:54 pm

      Thanks, Demeter! 🙂 xoxo

  • Reply
    Melissa | Bless this Mess
    21st February 2018 at 12:48 am

    Cupcakes and donuts together?!?! Sign me up!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.