Jelly-Filled Cupcakes

Preparation info
  • Makes


    • Difficulty


Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About

It was my vintage 1932 edition of the Household Searchlight Recipe Book of Topeka, Kansas, that made me aware there was such a thing as a jelly-filled cupcake. Jelly donuts, sure—but cupcakes? How such a delight fell out of culinary fashion is beyond me.


  • 1 cup (320 g) fruit preserves
  • 1⅓ cups plus 2


Preheat the oven to 350°F (175°C). Set an oven rack in the middle position. Line the wells of a standard cupcake tin with paper liners.

In a small saucepan, heat the preserves over medium heat until they are liquid. Pour them through a fine-mesh strainer into a bowl; discard an