Glazed Doughnut Cupcakes

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Well, technically, these are closer to muffins but I call them cupcakes.  Another blogger said these tasted like Krispy Creme doughnuts so I was intrigued and baked a batch.  The taste did not remind me of Krispy Kreme much at all so I asked my co-workers to sample them for feedback.  Nope, didn’t remind them of Krispy Kreme, either.  But the flavor and texture are excellent!  The nutmeg gives the cake a nice spicy flavor and the glaze icing is a not too sweet topping.  Next time I will let the cupcakes cool a few minute longer before dipping in the glaze. It seemed like the glaze melted and soaked into the cupcakes without forming an actual doughnut like glaze.  There was enough glaze to dip each one three times instead of two so it all worked out in the end.  This recipe is courtesy of My Baking Addiction.

Glazed Doughnut Cupcakes

For the Batter

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water


1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.



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