Sufganiyot Cupcakes

• 1 cup flour
• 12 cup light brown sugar
• 12 cup milk
• 14 cup butter, at room temperature
• 1 egg, at room temperature
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 12 teaspoon lemon zest
• 14 teaspoon salt
• strawberry jelly (not preserves)
• powdered sugar

1. Preheat the oven to 350.
2. Grease and flour or line 6-8 wells in a cupcake pan.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add egg, vanilla, zest and milk beat well.
5. Add the flour, baking powder and salt.
6. Beat until the batter is light and fluffy.
7. Fill each well 2/3 of the way filled.
8. Bake approximately 15 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean.
9. Cool on a wire rack.
10. Using a small corer, knife or melon baller, scoop out some of the center of the cupcake.
11. Fill with jelly.
12. Sprinkle with powdered sugar.

flour, light brown sugar, milk, butter, egg, vanilla, baking powder, lemon zest, salt, strawberry jelly, powdered sugar

Taken from www.food.com/recipe/sufganiyot-cupcakes-270359 (may not work)