Donuts aren’t just for breakfast! Bakery Style Jelly Donut Cupcakes have a tender, cake-donut crumb filled with sweet strawberry jelly and topped with a velvety cinnamon buttercream. They taste just like a classic jelly donut—but in cupcake form.
Best of all, there’s no frying, no greasy mess, and no special equipment required. These bakery style jelly donut cupcakes can be baked a day ahead and filled just before serving, making them perfect for parties and brunch. Also try these Bakery Style Strawberry cupcakes with raspberry buttercream frosting.
Why You’ll Love These Bakery Style Jelly Donut Cupcakes
- Classic cake donut flavor with a bakery-style crumb
- Sweet strawberry or raspberry jelly filling
- No frying required
- Made in one bowl—no mixer needed
- Perfect for brunch, birthdays, or dessert
A Jelly Donut Without the Fryer
As much as I love homemade donuts, frying can be messy and time-consuming. These bakery style jelly donut cupcakes skip the oil but keep everything you love about a traditional jelly donut—soft crumb, cozy spices, and that sweet jam-filled center.
If you’re craving a cake donut instead of a yeast donut, this recipe delivers.
What Is a Cake Donut?
Traditional donuts are yeast-based and require time to rise before frying, creating a light and airy texture.
Cake donuts use baking powder instead of yeast and don’t need to rise. The result is a denser, tender crumb, which makes them perfect for cupcake form.
Ingredients for Bakery Style Jelly Donut Cupcakes
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ teaspoon nutmeg
- ½ cup seedless strawberry jam
- Powdered sugar, for finishing
How to Make Bakery Style Jelly Donut Cupcakes
Bake the Cupcakes
- In a medium bowl, whisk melted butter and sugar until smooth.
- Add eggs one at a time, then stir in vanilla.
- In a large bowl, whisk flour, baking powder, salt, and nutmeg.
- Add wet ingredients to dry ingredients and mix until just combined.
- Divide batter into lined muffin tins.
- Bake at 350°F for 35–40 minutes, until a toothpick comes out with a few moist crumbs.
- Cool for 10 minutes, then transfer to a wire rack to cool completely.
Filling the Cupcakes
- Use a piping tip or small knife to remove a small center from each cupcake.
- Transfer jelly to a pastry bag or zip-top bag with the corner snipped.
- Pipe jelly into the center of each cupcake.
- Replace the reserved cake piece on top to seal.
Storage & Make-Ahead Tips
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
After 2 days, refrigerate cupcakes in an airtight container or wrapped individually to keep them moist.
Freezing:
Freeze unfrosted cupcakes in freezer bags for up to 3 months. Thaw at room temperature, then fill and frost before serving.
Bakery-Style Tips for Jelly Donut Cupcakes
- Use room-temperature eggs for a smoother crumb
- Don’t overmix—stir just until combined for a tender texture
- Fill cupcakes after fully cooling so the jelly doesn’t melt into the cake
- Choose a thicker jam for a true donut-style center
: Best Jelly for Jelly Donut Cupcakes
- Strawberry = classic bakery flavor
- Raspberry = slightly tart, less sweet
- Seedless jams work best for piping
The Best Jelly Doughnut Cupcakes
Ingredients
- CUPCAKES
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ tsp nutmeg
- ½ cup strawberry or raspberry jelly/jam
- powdered sugar
Instructions
- CAKE:
- In a medium bowl whisk melted butter and sugar until well mixed
- Add eggs one at a time, and then stir in vanilla
- In a large bowl, whisk flour, sugar, baking powder, salt, and nutmeg in a bowl.
- Add wet ingredients to the dry ingredients
- Spoon batter into muffin tins with paper liners. Bake in the oven for 18-20 minutes. Remove and allow to cool for 10 minutes
- Use a piping tip or a small sharp knife to carve out a small hole in the middle of the cupcake, and put the remove pieces of cake aside. After adding the jelly, you'll put these pieces back on top of the hole.
- ASSEMBLING YOUR CUPCAKES:
- Place jelly into a small pastry bag. You can also use a small ziplock bag and cut off the corner
- Using the piping bag insert jelly into the middle of the cupcake, and then cover with the piece of cupcake you removed to seal up the top.
- Sprinkle powdered sugar over the top
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