baked funfetti donuts

baked donuts_1_Fotor baked donuts_stacked_Fotor Happy Easter! We didn’t dye eggs today. Instead, we made funfetti baked donuts and dipped them in delectable toppings. To give these baked donuts an ‘Easter’ feel, I added pastel colored sprinkles to the batter. To finish, we rolled half the batch in powdered sugar and dipped the rest in glaze & sprinkles. New easter tradition?! I think so!

The how to…
Donut recipe slightly adapted from Joy the Baker
Makes 6 donuts

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1 cup all-purpose flour
1/4 cup plus 1 Tbsp pastel sprinkles
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup granulated sugar
2 Tbsp unsalted butter, melted & slightly cooled
1 large egg
1/2 cup buttermilk
1 tsp pure vanilla extract
sprinkles, for topping
powdered sugar, for topping
For the glaze
1/2 cup powdered sugar
1 Tbsp milk

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  1. Prepare. Preheat oven to 325 degrees. Lightly spray a 6 cavity donut pan with cooking spray, set aside.
  2. Combine dry ingredients. In a large bowl, stir together flour, sprinkles, baking powder, baking soda, salt, cinnamon, & sugar. Set aside.
  3. Whisk wet ingredients. In another bowl, whisk melted butter, egg, buttermilk, & vanilla extract, until well combined. Then, pour wet mixture into the dry mixture. Gently fold the batter until combined. Do not over mix.
  4. Bake. Spoon the batter into the donut pan until each well is a little more than 3/4 full. Using a butter knife, smooth out the tops. Bake for 10 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, then remove donuts from pan and cool completely.
  5. While donuts cool, make the glaze.  Add milk to powdered sugar and whisk until glaze is smooth.
  6. Glaze + sprinkle version. Dip donuts, top side down into the glaze, then top with sprinkles. Allow to set for 20 minutes before serving.
  7. Powdered sugar version. Roll donuts in powdered sugar until fully coated, serve immediately.

Some extras… *No donut pan? Use a regular muffin pan!


One response to “baked funfetti donuts

  1. Pingback: summer tartlets | feasting in apartment 5b·

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