Jelly Doughnut Cupcakes

By MarieR

Food network Magazine, May 2015

Ingredients

• Vanilla Frosting:
• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick butter (4-oz.) softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup milk
• 1/2 cup seedless raspberry or strawberry jam
• Vanilla, Chocolate or Cheese Frosting
• 1 1/2 sticks butter (6-ozs.)room temp.
• 3 cups confectioners' sugar
• 2 teaspoons vanilla
• 2 tablespoons milk-more if needed

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
2. Prepare your batter.
For Vanilla cupcakes:
Whisk l 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in a bowl.
Beat 1 stick softened butter in a separate bowl with a mixer on medium-high speed until smooth, 1 minute. Add 1 cup sugar and beat until creamy, 4 more minutes. Beat in 2 eggs, one at a time, then 2 teaspoons vanilla.Beat in the flour mixture in three batches on low speed, alternating with 1/2 cup milk total. Beat on medium-high speed until just combined.
3. Divide the batter among the muffin cups. Bake until the tops spring back, 20 to 25 minutes for vanilla or chocolate cupcakes, and 18 to 20 minutes for spice cupcakes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.
3. For Jelly Doughnut: Make Vanilla Cupcakes; cool. Fill a pastry bag (with a large tip) with 1/2 cup seedless raspberry or strawberry jam. Insert into the top of the cupcakes and pipe in the jam. Frost with Vanilla Frosting; top with sanding sugar or sprinkles.

Vanilla Frosting:
Beat l 1/2 sticks softened butter, 3 cups confectioners' sugar and a pinch of salt with a mixer on medium speed until just combined. Add 2 teaspoons vanilla and beat on medium-high speed until creamy, 3 minutes. Beat in 2 tablespoons milk until fluffy, 1 more minute.

Chocolate Frosting:
Pulse 1 stick softened butter, 2 cups confectioners' sugar, 4 ounces melted semisweet chocolate, 2 tablespoons each unsweetened cocoa powder and milk, and 1 teaspoon vanilla in a food processor until smooth.

Cream Cheese Frosting:
Beat 1/2 stick softened butter, 6 ounces softened cream cheese, 1 teaspoon vanilla and a pinch of salt with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in 2 cups confectioners' sugar on medium-low speed until smooth, then beat on medium high until thick and fluffy, 1 to 2 more minutes.