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!

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!

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cupcakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Cupcakes:

• Cake flour: See recipe notes below on how to make your own.
• Baking powder
• Baking soda
• Salt
• Large eggs: You’ll need 2, at room temperature.
• Caster/granulated sugar
• Vanilla extract
• Unsalted butter: Melted.
• Greek-style yogurt: Or you can use plain yogurt, sour cream, or even buttermilk.
• Seedless strawberry jam: Or any flavour!

For the Frosting:

• Unsalted butter: Softened to room temperature.
• Icing/powdered sugar
• Vanilla extract
• Milk
• Ground cinnamon

For the Doughnuts:

• Plain/all-purpose flour
• Salt
• Baking powder
• Unsalted butter: Cold and cubed.
• Caster/granulated sugar
• Large egg
• Milk
• Vegetable oil: For frying.

And finally, for the cinnamon sugar coating:

• Caster/granulated sugar
• Ground cinnamon

How to Jam Doughnut Cupcakes

To make these cupcakes, simply whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate mixing bowl, 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 muffin cases in a muffin pan, 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.

For the doughnuts, 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.

For the coating, grab a small bowl, and whisk together the sugar and cinnamon.

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

For the frosting, 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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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

How long will these cupcakes last? Leftover cupcakes and doughnuts can be stored, in an airtight container, in the fridge for up to 3 – 4 days.

Can I freeze these cupcakes? Yes. Frosted, unfrosted cupcakes, and doughnuts can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes and doughnuts can also 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.

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 #simplybakeblog. I’d love to see!

More party-worthy cupcakes to try next!

• Chocolate Coconut Cupcakes
• Margarita Cupcakes
• Funfetti Cupcakes (because SPRINKLES!)
• Chocolate Oreo Cupcakes

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