JELLY DONUT CUPCAKES

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Jelly Donut Cupcakes image

These gluten free Jelly Donut Cupcakes are filled with yummy raspberry jam and oozing with fruity goodness. http://www.elanaspantry.com/jelly-donut-cupcakes/

Provided by Elanas Pantry

Categories     Dessert

Time 35m

Yield 10 cupcakes (about), 4-6 serving(s)

Number Of Ingredients 11

3 eggs
1/2 cup applesauce
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup raspberry jam
1 tablespoon arrowroot
2 tablespoons xylitol sugar

Steps:

  • In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
  • Pulse in coconut flour, salt and baking soda.
  • Allow batter to sit and thicken just a bit.
  • To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
  • Next, line a cupcake tin with unbleached paper liners.
  • Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
  • Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
  • Spoon another tablespoon of batter onto cupcakes to cover jam mixture.
  • Bake at 350° for 20-25 minutes.
  • Remove cupcakes from oven and allow to cool for 20 minutes.
  • Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
  • Cool and serve.

Nutrition Facts : Calories 472.3, Fat 31.1, SaturatedFat 3.8, Cholesterol 158.6, Sodium 443.9, Carbohydrate 42.6, Fiber 0.9, Sugar 26.4, Protein 4.9

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