Jam doughnut cupcakes

Jam doughnut cupcakes

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  • Makes 12
  • Easy
  • 5–10 minutes
  • 15 minutes

“These cupcakes are so easy and effortless – much like a good, long-standing friendship.”


  • 230 g self-raising flour, sifted
  • 140 g caster sugar
  • ⅓ cup canola oil
  • 1 free-range egg
  • ⅔ cup full-cream maas
  • 1 t vanilla extract
  • 12 t apricot jam (or any other jam)
  • 50 g butter, melted
  • cinnamon sugar, for dipping

Cooking Instructions

1. Preheat the oven to 180°C. Mix the flour and caster sugar.

2 Using a handheld mixer or a stand mixer, mix the oil, egg, maas and vanilla. Add the flour-and-sugar mixture
and combine.

3. Line a 12-hole muffin pan with cupcake wrappers. Half-fill each wrapper with cake mixture. Add 1 t jam to each cupcake, then top with more cake batter.

4. Bake for 15 minutes. Allow to cool slightly, then brush the tops of the still-warm cupcakes with melted butter, and dip into the cinnamon sugar.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistants: Ellen Schwerdtfeger, Louise Berry Wesse

ALSO READ: The last touch: how jam-filled cupcakes keep me connected to my friends

Find more cupcake recipes here. 

Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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