Jelly Doughnut Cupcakes
From the cake mix dr. To the bellies of my munchkin loving kids! You can use your favorite jellies in the filling...we've tried pear preserves with powdered sugar and cinnamon topping, cherry jam with chocolate icing, lemon curd, and left over 'creme' filling from whoopie pies.
Steps
Heat oven to 350f.
Grease 24 muffin cups.
Set aside.
Combine the cake mix , pudding mix , milk , oil , and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 30 seconds.
Stop mixer and scrape down sides of bowl.
Increase mixer speed to medium and beat 1 1 / 2-2 minutes more , scraping sides down if needed.
Scoop a heaping 1 / 4 cup batter into each muffin cup , filling 2 / 3 full.
Bake until cupcakes are golden and springy when touched with a finger , 18-20 minutes.
Cool on racks 5 minutes.
Loosen edges of cakes with a butter knife and carefully remove from molds.
Cool 15 minutes on wire racks.
Fit a pastry bag with a.
Insert the entire.
-1 tablespoons filling into each cupcake.
You may need to wipe the.
Dust each cupcake with powdered sugar or glaze and decorate with sprinkles.
Serve.
Store at room temperature , covered , up to 3 days or 1 week in the refrigerator.
Bring to room temperature before serving.
Ingredients
yellow cake mix, vanilla instant pudding mix, whole milk, vegetable oil, eggs, blueberry preserves, powdered sugar, sugar, cinnamon sugar, icing