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Baked Funfetti Donuts Recipe

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4 from 122 reviews

  • Author: Ezabella
  • Total Time: 25 minutes
  • Yield: 10 donuts
  • Diet: Vegetarian

Description

These Baked Funfetti Donuts are a delightful treat bursting with colorful sprinkles and a soft, moist texture. Made with simple pantry ingredients and baked instead of fried, they offer a lighter and easier way to enjoy classic funfetti-flavored donuts. Topped with a sweet glaze and extra sprinkles, they’re perfect for celebrations, breakfast, or an anytime indulgence.

Ingredients

Dry Ingredients

  • 1 1/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 large egg
  • 1 teaspoon clear vanilla extract (or regular vanilla extract)
  • 2/3 cup granulated sugar
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil

Mix-ins and Toppings

  • 1/3 cup sprinkles (folded into batter)
  • More sprinkles for topping, if desired

Glaze

  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a donut pan with nonstick cooking spray that contains flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, whisk the egg, clear vanilla extract, granulated sugar, sour cream, melted unsalted butter, and vegetable oil until smooth and well combined.
  4. Combine Wet and Dry: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the batter light.
  5. Add Sprinkles: Fold in the 1/3 cup of sprinkles gently using a spatula, ensuring they are evenly distributed throughout the thick batter without overmixing.
  6. Fill Donut Pan: Transfer the batter into a piping bag or a resealable plastic bag with the tip cut off. Pipe the batter into the prepared donut pan cavities, filling each about 1/2 to 3/4 full (roughly 1/3 cup per cavity).
  7. Bake Donuts: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out with a few moist crumbs but no raw batter.
  8. Cool Donuts: Remove the donuts from the oven and let cool in the pan for 5 minutes. Then transfer them carefully to a wire rack to cool completely.
  9. Prepare Glaze: While the donuts cool, whisk together the powdered sugar and 3 to 4 tablespoons of milk in a medium bowl until smooth. Adjust the milk quantity to achieve a pourable glaze consistency.
  10. Glaze Donuts: Use a spoon to drizzle the glaze over the cooled donuts or dunk each donut in the glaze. Immediately sprinkle extra sprinkles on top for a festive finish. Let the glaze set before serving.

Notes

  • For a dairy-free option, substitute sour cream with a plant-based yogurt and use a dairy-free butter substitute.
  • The glaze thickness can be adjusted by adding more milk to thin or more powdered sugar to thicken.
  • Use clear vanilla extract for a brightly colored batter and glaze; regular vanilla extract will create a slight tint.
  • Donut cavities should not be overfilled to prevent overflowing during baking.
  • Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This recipe yields 10 standard-sized baked donuts.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/baked-funfetti-donuts-recipe/