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These funfetti donuts comprise baked vanilla donuts loaded with sprinkles and then dipped in a vanilla glaze and topped with more sprinkles. I mean who doesn't love sprinkles? They're festive looking and taste great!
I will never get enough donuts - from banana donuts to Berliner donuts to baked pumpkin donuts to strawberry glazed donuts.
But my original favorite donut was one topped with sprinkles. However I never had a donut with the sprinkles baked inside. So I was inspired by my funfetti cupcakes and decided to adapt a donut version.
While they make look fancy, these donuts couldn't be easier to make. You just whip up the batter ingredients in a bowl and bake before dipping in some vanilla glaze and talking with sprinkles.
I don't know what it is, but these funfetti donuts bring out your inner child. And if you're looking for a dessert loaded with sprinkles, try these sprinkle brownies.
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Ingredient Notes
- All-purpose flour - the base for these donuts. They have not been tested with other types of flour so any changes might affect the outcome.
- Baking powder - important in giving that rise you see in donuts. Doesn't need to react with acid to create a rise.
- Greek yogurt - adds moistness and helps with the texture.
- Sprinkles - goes both in the batter and on top of the donuts.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- While I like all-purpose flour as it is the most common, but cake flour works well too and creates even a lighter donut. You can also go with oat flour if you want to be gluten-free.
- I like to use granulated sugar with these donuts, but light or dark brown sugar can be used.
- While Greek yogurt is my go-to for baked goods as it adds a little tanginess and helps with a moist crumb, sour cream or crème fraîche is a great substitute.
- I use whole milk, but you can use a dairy free milk like coconut milk or almond milk. You can also use buttermilk as well.
- You can replace the butter with a neutral oil.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Combine all the dry ingredients into a large bowl and then stir the rest of the ingredients until combined. Wait until the end to stir in the sprinkles so they don't bleed out the color.
Spoon the batter into a donut pan and bake at 400°F for 8-9 minutes.
Whisk together the ingredients for the glaze and then dip the donuts in it. Top with some sprinkles.
FAQs
So I guess the real way to spell it is doughnuts but Dunkin' Donuts popularized the spelling of donuts back in the 1950's. For me, I go with donut.
I wouldn't go as far as to say they are healthy, but they are healthier than fried donuts. Like anything, eat in moderation. You won't regret eating these funfetti donuts!
Yes. Replace 1 tablespoon of the powdered sugar with cocoa powder.
Just like with any cake type batter that you make, you'll know the donuts are done when a toothpick comes out clean.
Leftover funfetti donuts will store well in at room temperature for 1-2 days in an air-tight container.
Equipment
The equipment you use is important to how the donut recipe turns out. What is needed is the following:
- Donut pan - since you are baking these donuts, you need a good pan.
- Large bowl - used to whisk together the ingredients.
- Rubber spatula - something is needed to mix together the ingredients. Can also use a spoon.
Pro Tips/Recipe Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- Wait until the donut batter is completely mixed before folding in the sprinkles as it can bleed the colors.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Let the funfetti donuts cool completely before you dip them in the glaze.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
Other Donut Recipes
If you’ve tried these funfetti donuts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Funfetti Donuts
Ingredients
Vanilla Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup greek yogurt
- ¼ cup milk
- 1 egg, beaten
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- ⅓ cup rainbow sprinkles
Vanilla Glaze
- 1 cup powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- sprinkles
Instructions
Vanilla Donuts
- Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add greek yogurt, egg, milk, butter and vanilla extract and stir until just combined. Stir in sprinkles at very end.
- Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6. Bake for 8-9 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and remove from pan and cool on a cooling rack.
Vanilla Glaze
- For the glaze, add the sugar to a shallow bowl. Slowly stir in milk and vanilla extract to make smooth, pourable glaze. Dip each donut in the glaze and top with sprinkles. Allow glaze to set for 30 minutes before serving.
Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- Wait until the donut batter is completely mixed before folding in the sprinkles as it can bleed the colors.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Let the donuts cool completely before you dip them in the glaze.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
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