Jelly Donut Cupcakes

In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together. Then pulse in coconut flour, salt and baking soda. Allow batter to sit and thicken just a bit.

To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.

Next, line a cupcake tin with unbleached paper liners.

Spoon 2 heaping tablespoons of cupcake batter into each cupcake liner. Then spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner. Then, spoon another tablespoon of batter onto cupcakes to cover jam mixture.

Bake at 350° for 20-25 minutes.

Remove cupcakes from oven and allow to cool for 20 minutes. Spoon a scant ½ teaspoon of xylitol “sugar” onto top of each cupcake. Cool and serve.