Cherry Jelly Donut Cupcakes (Gluten Free)

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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.

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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:

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Cherry Jelly-Filled Donut Cupcakes (Gluten Free)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

These Cherry Jelly-Filled Donut Cupcakes are gluten free and a fun special treat for kids of all ages!

Course: Dessert

Cuisine: American

Servings: 12

Calories: 187 kcal

Author: Stacey aka the Soccer Mom

Ingredients

• 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

Instructions

1. Preheat oven to 350°F. Meanwhile, sift together dry ingredients in a large mixing bowl.
2. 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.
3. 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.
4. Bake for 12 minutes at 350°F. 
5. When cupcakes are done baking, remove from oven and allow to cool completely.
6. 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!)
7. 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).
8. 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).
9. Use the top piece of cupcake, your “stopper” piece, to cover the jelly filling. 
10. Scoop whipped topping into a plastic frosting piping bag and frost your cupcakes. We also topped ours with red sugar sprinkles!

Nutrition Facts

Cherry Jelly-Filled Donut Cupcakes (Gluten Free)

Amount Per Serving

Calories 187 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 54mg 18%

Sodium 196mg 8%

Potassium 91mg 3%

Total Carbohydrates 36g 12%

Sugars 16g

Protein 2g 4%

Vitamin A 1.6%

Calcium 4.9%

Iron 3.7%

* Percent Daily Values are based on a 2000 calorie diet.

More of our favorite cupcake recipes:

Easy Candy-Filled Piñata Cupcakes

Gluten Free Strawberry Cupcakes with Strawberry Icing

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Last updated on July 21st, 2018 at 05:18 pm