Paleo Jelly Donut Cupcakes

Jelly donut cupcakes made for a paleo-inspired diet use coconut flour, coconut oil, and raspberry jam for a hearty and colorful treat.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 180 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Step 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.

Step 3

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.