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Gluten-Free Jelly Donut Cupcakes

elanaspantry.com

For the Cupcakes:

  • 3 eggs
  • ½ cup apple sauce
  • ½ cup grapeseed oil
  • ½ cup agave nectar
  • 1 tablespoon vanilla extract
  • ½ cup coconut flour
  • ½ teaspoon celtic sea salt
  • ¼ teaspoon baking soda

For the Filling:

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

Makes about 10 cupcakes

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