Jelly Doughnut Cupcakes

Total Time: 53 mins Preparation Time: 35 mins Cook Time: 18 mins

Ingredients

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 large eggs, at room temperature
• 1 (12 ounce) jar blueberry preserves or 1 (12 ounce) jar raspberry preserves
• powdered sugar, for coating
• granulated sugar, for coating
• cinnamon sugar, for coating
• icing, of choice for topping

Recipe

• 1 heat oven to 350*f. grease 24 muffin cups (standard or mini); set aside.
• 2 combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl.
• 3 blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl.
• 4 increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed.
• 5 scoop a heaping 1/4 cup batter (about 1/2 that if using mini tins)into each muffin cup, filling 2/3 full.
• 6 bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes.
• 7 loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks.
• 8 fit a pastry bag with a tip that has a large round hole (or use a plastic baggie and snip off a corner) and fill with preserves or desired filling.
• 9 insert the entire tip into the top center of cupcake; generously squirt 2 tsp.-1 tablespoons filling (a little less for minis)into each cupcake. you may need to wipe the tip clean as you go.
• 10 dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve.
• 11 store at room temperature, covered, up to 3 days or 1 week in the refrigerator. bring to room temperature before serving.