These Paleo Jelly Donut Cupcakes are a delightful twist on the classic jelly donut, but without the guilt. Made with wholesome ingredients that align with the Paleo diet, these cupcakes are a healthier alternative that doesn’t skimp on flavor. Whether you’re following a Paleo lifestyle or simply looking for a delicious treat, these cupcakes are sure to satisfy your sweet tooth. In this recipe, I’ll show you how to make these Paleo Jelly Donut Cupcakes from scratch.
Ingredients for Paleo Jelly Donut Cupcakes:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam (look for one without added sugars or make your own)
For the Glaze:
- 1/4 cup coconut butter, melted
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
How to Make Paleo Jelly Donut Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until well combined.
- Fill Muffin Tin: Fill each muffin cup about halfway with the batter.
- Add Jam: Add a small dollop of raspberry jam on top of the batter in each muffin cup.
- Cover with Remaining Batter: Top the jam with the remaining batter, covering the jam completely.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack.
- Make the Glaze: In a small bowl, whisk together the melted coconut butter, maple syrup, vanilla extract, and salt until smooth.
- Glaze the Cupcakes: Dip the top of each cupcake into the glaze, allowing any excess to drip off.
- Serve: Serve the Paleo Jelly Donut Cupcakes immediately, or store them in an airtight container at room temperature for up to three days.
About the Main Ingredients:
- Almond Flour: Almond flour is the base of these cupcakes and provides a nutty flavor and moist texture. It’s also high in protein and healthy fats, making it a great choice for Paleo baking.
- Coconut Flour: Coconut flour adds lightness and a slight coconut flavor to the cupcakes. It’s also high in fiber and low in carbohydrates, making it a popular choice for Paleo baking.
- Eggs: Eggs help bind the ingredients together and provide structure to the cupcakes. They’re also a good source of protein and essential nutrients.
- Coconut Oil: Coconut oil adds moisture to the cupcakes and helps them stay tender. It’s a healthy fat that’s rich in medium-chain triglycerides (MCTs), which are beneficial for heart health.
- Maple Syrup: Maple syrup is used as a natural sweetener in these cupcakes. It adds sweetness and a rich flavor without refined sugars.
- Raspberry Jam: Raspberry jam is used to fill the cupcakes and provides a burst of fruity flavor. Look for a jam without added sugars or make your own using fresh raspberries.
- Coconut Butter: Coconut butter is used to make the glaze for these cupcakes. It adds a creamy texture and a hint of coconut flavor.
