How to Make Paleo Jelly Donut Cupcakes - A Step-by-Step Guide

Paleo Jelly Donut Cupcakes are a delicious and healthier alternative to traditional donuts. Made with almond flour, coconut sugar, and a delicious raspberry chia seed jam filling, these cupcakes are a delightful treat for anyone following a paleo diet or just looking for a healthier dessert option. Whether you're a fan of donuts or cupcakes, this recipe combines the best of both worlds in one tasty treat.

The base of these cupcakes is a moist and fluffy almond flour batter, sweetened ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • 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.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
  • Nutrition

    180 cal.

    • Total Fat: 11g
    • Saturated Fat: 9g
    • Cholesterol: 47mg
    • Sodium: 142mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 14g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 9mg
    • Iron: 0mg
    • Potassium: 30mg