Baked Funfetti Doughnuts
You can never go wrong with a doughnut and what’s more you can never go wrong with these Baked Funfetti Doughnuts. They’re like that classic sprinkle cake mix from a box but of course, homemade. I like to whip these up for breakfast or brunch parties and everyone goes crazy for them. If you don’t have a cupcake pan, you can easily make these into muffins or even mini muffins if you’d like.
I think by now you all know about my love for doughnuts, have you seen my site design? And just in case you didn’t know about my love of doughnuts, or know that there’s an extensive list of doughnut posts on the site, I’ll remind you of it. You can click here to see all of my favorite doughnuts!
Baked Funfetti Doughnuts
These doughnuts are not only fun, but they're super easy to make and no frying required. They taste just like confetti cake so get to baking!
Servings: 12
Equipment
- Mixer
- Mixing bowls
- Doughnut pan
- Pastry bag with tip
Ingredients
Doughnuts:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted butter melted and cooled
- 4 tablespoons multi-colored sprinkles
Glaze:
- 2 cups powdered sugar
- 1 tablespoon unsalted butter softened
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Generously grease two 6-cavity doughnut pans with cooking spray or melted butter. Set aside.
- To make the doughnuts, in a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside. In a large measuring cup or medium bowl, whisk together the buttermilk, vanilla, egg, and melted butter until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just combined, making sure not to over-mix. Fold in about 2 tablespoons of sprinkles. Transfer the mixture to a pastry bag or a resealable plastic bag with the end snipped off.
- Pipe out the batter among the prepared doughnut pan, until they’re about 3/4 of the way filled. Bake for 10 to 12 minutes, or until the doughnuts spring back when touched, or a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes, before inverting them onto a wire rack.
- To make the glaze, whisk together the sugar, butter, vanilla, and enough milk to get the perfect consistency for dipping the doughnuts. It should be thin but somewhat thick at the same time. Dip the cooled doughnuts into the glaze and then top with sprinkles. Allow the glaze to set before eating. Enjoy!
