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!

Prep Time50

Cook Time15

Total Time1 5

Course: Muffins

Keyword: cupcakes

Servings: cupcakes

Calories: 766kcal

Author: Marsha

Ingredients

For the Cupcakes

1 ½ cups (190g) cake flour*
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs room temperature
¾ cup (150g) caster/granulated sugar
2 teaspoons vanilla extract
½ cup (115g) unsalted butter melted
½ cup (120g) Greek-style yogurt
½ cup (165g) seedless strawberry jam

For the Frosting

1 cup (226g) unsalted butter softened
4 cups (500g) icing/powdered sugar
1 teaspoon vanilla extract
2 - 3 tablespoons milk
½ teaspoon ground cinnamon

For the Doughnuts

2 cups (250g) plain/all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
3 tablespoons (42g) unsalted butter cold and cubed
¼ cup (50g) caster/granulated sugar
1 large egg room temperature
½ cup (120ml) milk
1 litre vegetable oil for frying

For the Cinnamon Sugar

½ cup (100g) caster/granulated sugar
1 teaspoon ground cinnamon

Instructions

For the Cupcakes

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.

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 Cinnamon Sugar

In a small bowl, mix together the cinnamon and sugar.
Roll the warm doughnuts into the cinnamon sugar until they are completely coated.

For the Frosting

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**.

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.

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