Doughnut Cupcakes
Soft, sweet doughnut cupcakes with a cinnamon-sugar coating, perfect for breakfast or dessert. Combines classic flavors in a convenient, bite-sized treat suitable for all ages.
Ingredients
Instructions
- Mix all ingredients: Crisco oil, sugar, egg, flour, baking powder, salt, nutmeg, and milk until well combined.
- Fill muffin tins half full with the batter and bake at 350°F for 25 minutes.
- After baking, melt 1/2 cup butter or margarine.
- Dip the cupcake tops in the melted butter.
- Coat the buttered tops with a mixture of 1/2 cup sugar and 1 tablespoon cinnamon.
Tips & Substitutions
For a lighter texture, consider sifting the flour and baking powder together before mixing. If you don’t have Crisco oil, vegetable oil can be a suitable substitute. To enhance flavor, add a dash of vanilla extract or replace the nutmeg with cinnamon. For a fun twist, you can mix in chocolate chips or sprinkles. These doughnut cupcakes also pair beautifully with a Raspberry Peach Smoothie for a refreshing drink.
Serving Suggestions
These doughnut cupcakes are delightful on their own, but you can elevate the experience by serving them with a scoop of ice cream or a dollop of whipped cream. They also make a great brunch option, especially alongside a Cheese And Egg Brunch. Consider dusting them with powdered sugar or serving them with a side of fresh fruit for added color and flavor.
Storage & Reheating
Store leftover doughnut cupcakes in an airtight container at room temperature for up to 3 days. If you prefer a fresher taste, you can refrigerate them for up to a week. To reheat, pop them in the microwave for about 10-15 seconds or warm them in the oven at 300°F for 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Doughnut Cupcakes contains roughly 160 calories, with 3g protein, 29g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To maintain lightness, consider mixing half whole wheat and half all-purpose flour. This adjustment adds fiber and nutrients while keeping the cupcakes enjoyable.
How can I make these cupcakes gluten-free?
To make these doughnut cupcakes gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for better structure. Additionally, check that your baking powder is gluten-free, as some brands may contain traces of gluten.
Can I freeze these doughnut cupcakes?
Absolutely! To freeze, cool the cupcakes completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the oven for a cozy treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).