Who doesn’t love a cherry jelly donut?! Now just imagine it in cupcake form, topped with fluffy whipped frosting and sprinkles…and gluten free to boot!! Y’all it’s almost too much…
Gluten Free Cherry Jelly Donut Cupcakes Recipe
If you polled my family for their favorite dessert, I think my husband and both girls would all say “DONUTS!!” without even taking time to think about it.
I’m more of a cake/cupcake girl myself, but this recipe is the best of both put together in one amazingly fluffy and sweet ooey-gooey package.
We basically took a cherry jelly donut and made it into a cupcake — it’s downright delicious and almost too good to be true! (But I’ve tasted them myself, so I can vouch for their existence!)
The best part?? They’re gluten free and lactose free, which means no tummy ache for those of us who are sensitive to those ingredients!
My husband has spent years perfecting his own gluten free cake mix recipe, and it really is fantastic! You would never know it wasn’t the “real deal” if no one told you.
Ingredients
I’ve included affiliate links for your convenience in finding the supplies used to create this recipe; disclosure policy available here.
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar
- 1 cup oil
- 4 eggs
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 can cherry pie filling
- 1 carton whipped topping
(Makes 1 dozen cupcakes)
How to make cherry filled cupcakes:
Preheat oven to 350°F. Meanwhile, sift together dry ingredients in a large mixing bowl.
In a separate mixing bowl, combine wet ingredients (except pie filling). Whisk together by hand or with a mixer, but take care not to overwork the batter.
Once wet ingredients are incorporated, slowly pour into bowl with dry ingredients, mixing as you pour. Pour batter into cupcake liners in a muffin tin.
Pro tip: We love these silicon baking cups because they are both non-stick and reusable! Super convenient and they save money in the long run!
Bake for 12 minutes at 350°F.
When cupcakes are done baking, remove from oven and allow to cool completely.
Carefully cut a hole in the center of the cupcake, leaving about 1/2″ of cupcake on all sides and at the bottom. Remove this cylinder-shaped piece of cake and set aside. (Don’t toss them!)
Pour cherry pie filling into the hole you cut in each cupcake. (We strained the fruit chunks out of our pie filling beforehand so the filling would be smooth).
Remember the pieces of cake you cut out of the middle? Cut those in half, keeping the top half. (You can toss the bottom half now).
Use the top piece of cupcake, your “stopper” piece, to cover the jelly filling.
Scoop whipped topping into a plastic frosting piping bag and frost your cupcakes. We also topped ours with red sugar sprinkles!
Grab a free printable copy of our Cherry Jelly Donut Cupcakes recipe here:
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar
- 1 cup oil
- 4 eggs
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 can cherry pie filling
- 1 carton whipped topping
- Preheat oven to 350°F. Meanwhile, sift together dry ingredients in a large mixing bowl.
- In a separate mixing bowl, combine wet ingredients (except pie filling). Whisk together by hand or with a mixer, but take care not to overwork the batter.
- Once wet ingredients are incorporated, slowly pour into bowl with dry ingredients, mixing as you pour. Pour batter into cupcake liners in a muffin tin.
- Bake for 12 minutes at 350°F.
- When cupcakes are done baking, remove from oven and allow to cool completely.
- Carefully cut a hole in the center of the cupcake, leaving about 1/2? of cupcake on all sides and at the bottom. Remove this cylinder-shaped piece of cake and set aside. (Don’t toss them!)
- Pour cherry pie filling into the hole you cut in each cupcake. (We strained the fruit chunks out of our pie filling beforehand so the filling would be smooth).
- Remember the pieces of cake you cut out of the middle? Cut those in half, keeping the top half. (You can toss the bottom half now).
- Use the top piece of cupcake, your “stopper” piece, to cover the jelly filling.
- Scoop whipped topping into a plastic frosting piping bag and frost your cupcakes. We also topped ours with red sugar sprinkles!
More of our favorite cupcake recipes:
Easy Candy-Filled Piñata Cupcakes
Gluten Free Strawberry Cupcakes with Strawberry Icing
- Slow Cooker Bread with Rosemary - March 27, 2020
- Chocolate Brownie Popsicles - March 26, 2020
- Jello Edible Slime (Edible Silly Putty) - March 26, 2020
Last updated on July 25th, 2019 at 02:40 pm
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