Jelly Filled Donut Cupcakes

My husband’s favorite donuts are jelly filled donuts so I wanted to think of a way to make a jelly filled donut inspired cupcake.  I thought I would start with a cinnamon cupcake and fill it with raspberry jelly. I could have added vanilla, raspberry or even cinnamon buttercream and called it a day, but I wanted to make them special.  I’ve seen people bake donut holes directly into cakes, however, I didn’t think that would work since I wanted to fill the cupcake with jelly.  Why not make a donut hole to put on top of the cupcake?  I decided to make a simple donut hole rolled in cinnamon sugar.  I added a little freshly grated nutmeg.

Grating nutmeg into donut hole ingredients


Frying donut holes

The cupcakes were a beautiful color.

Cinnamon cupcakes out of the oven and cooled.

Once the cupcakes were cooled I cored them and filled them with jelly.

Filling cupcakes with raspberry jelly

I rolled the donut holes in cinnamon sugar while they were still warm and finished cooling them on a rack.  I knew they came out good since my kids and husband were sneaking some while I was filling the cupcakes.

Rolled in cinnamon sugar and on racks to finish cooling

I decided to top them with vanilla buttercream and drizzle with more raspberry jelly before adding the donut holes.

How yummy are these?

Would these be considered a breakfast cupcake?  I would!  I actually have a couple more cupcakes that would be considered acceptable for breakfast – wait til you hear about the cinnamon roll cupcake or my Coffee N Cake Cupcake.

Lemon Rosemary Olive Oil Cupcakes with Mascarpone Buttercream

I had to run to the grocery store this afternoon to purchase some more coconut milk to finish my gluten free vegan cupcakes. Every time I am at the grocery store I love going through the produce department to find some inspiration for my next cupcake. Maybe there is a fruit I’ve never seen before or a smell that will bring back memories. Today it was a rosemary plant. I love rosemary! I love using it in marinades for chicken, shrimp and steak and it tastes great in breads and crackers. Can I use it in a cupcake? Of course! I proceeded to get some juicy ripe lemons and some mascarpone cheese.

I altered my vanilla base cupcake and incorporated finely chopped rosemary, lemon zest, and lemon juice. The aroma coming from my oven did not disappoint!

Look at the finely chopped fresh rosemary.

As the cupcakes cooled, I had to decide how to make the frosting. For my tiramisu cupcakes I mixed mascarpone cheese with whipping cream and sugar to make a light and airy frosting. I thought something closer to a cream cheese frosting would work better with these cupcakes. I substituted mascarpone for the cream cheese in my cream cheese recipe and viola – AMAZING!

Lemon Rosemary Olive Oil Cupcakes with Mascarpone Buttercream