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Paleo Jelly Donut Cupcakes

Paleo Jelly Donut Cupcakes

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
thischris

thischris

Paleo. No gluten. Awesome.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Blend applesauce, coconut oil, eggs, honey, and vanilla extract in a food processor or using an immersion blender. Transfer mixture to a large bowl; stir in coconut flour, salt, and baking soda until batter is solid, yet easily spooned. Thin mixture with almond milk if needed. Fill prepared muffin cups about 2/3-full with batter; spoon and swirl raspberry jam into each cup.
  3. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mojenny
4

mojenny

7/20/2013

This is a great recipe! I had agave instead of honey, and had no jam to add, but it still came out great! Thanks for a paleo breakfast.

jammari
2

jammari

5/2/2014

This is an amazing recipe. I knew that coconut flour was good, but this proved it all over again. I found that the recipe barely made 10 medium sized cupcakes and I used apricot jam instead of raspberry, but it would be good with any flavor jam or jelly. My rating is on flavor. Next time I will double the recipe, they were that tasty.

beccaboo7
2

beccaboo7

8/26/2013

I thought they turned out ok. This was my first attempt at a paleo dessert. My youngest daughter liked them.

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