Paleo Jelly Donut Cupcakes recipe

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Ingredients

½ cup applesauce
½ cup coconut oil, melted
3 eggs
3 tablespoons honey
1 tablespoon vanilla extract
½ cup coconut flour
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon almond milk, or as needed
½ cup raspberry jam, or as needed

Nutrition Info

179.8 calories
carbohydrate: 18.7 g
cholesterol: 46.5 mg
fat: 11.2 g
fiber: 2.4 g
protein: 2.4 g
saturatedFat: 9.1 g
servingSize: -
sodium: 142 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 cupcakes

Recipe Note

Paleo. No gluten. Awesome.

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