It’s officially the weekend! Time to ditch any weekday worries, pick up some rainbow sprinkles, and impress everyone with a batch of vanilla frosted funfetti donuts! Don’t worry – they’re baked, super easy, and so good you’ll be tempted to spend the afternoon shoving one after another right into your face <— and that’s a promise!
Let’s talk about the beauty of baked donuts for a sec!
First things first, you own a donut pan, right?! If you’re shaking your head no, pause this reading session and go pick one up! They are moderately priced (I bought mine for 13 bucks but I know a few folks who have bought them for as low as 8!) and mandatory when it comes to the baked donut game. In addition to being affordable, they’re pretty thin and easy to store, which is great if you’re short on space like us! I’ve added a link to the donut pan I love madly at the end of this post – just in case you want to be twinsies and buy the same pan as me 😉
Moving forward. The second thing we’re going to talk about is texture.
I’m serious when it comes to texture, and am happy to report the consistency of these colorful crumbs is moist, buttery, and perfect.
These donuts are: fat, fluffy, and speckled with rainbow sprinkles. Bite by bite these baked beauties are going to make you beam with happiness —> I just know it.
The vanilla frosting is s-e-r-i-o-u-s-l-y simple and dangerously addicting. All you need is confectioners’ sugar, heavy cream, a dash of vanilla, and SALT. Salt in caps because it’s important! I cannot tell you how many folks report back that a recipe was too sweet only to later disclose they didn’t add the salt because they didn’t want their cake tasting salty. Here’s the thing tho! The salt won’t add a saltiness to your frosting – I promise it won’t. It just helps balance everything out. The salt… it’s important! Promise promise, my friends.
The vanilla frosting is thick and creamy, so you’ll need a butter knife to assist you in swirling and smoothing it a top each cooled donut. I have no method or fancy tricks for this step – just slather it on thick! The great thing about frosting these donuts is you don’t have to stress too much how they look post-frosting because, well, SPRINKLES. You’re going to cover those suckers in sprinkles galore! And we all know sprinkles make everythang pretty. It’s like magic or something.
Time for me to go! We’re in Manhattan today (swoon with me for NYC!) and I have some major devouring to do. I plan on eating my way through the East Village. Challenges challenges…
I hope you make your way into the kitchen this weekend! Bake up some donuts, slather them earnestly, and devour a few with hot coffee close by (chaser!). Saturdays call for sprinkles, friends! The answer is in these donuts. xoxo
Vanilla Frosted Funfetti Donuts (Baked and Super Easy)
Prep
Cook
Total
Yield 6 donuts
Soft and fluffy funfetti donuts are loaded with rainbow sprinkles and topped with a sweet vanilla frosting! Baked, not fried, these can be ready in just 30 minutes!
Ingredients
- 1 cup + 2 tablespoons all-purpose baking flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk (I used almond milk but cow's milk will work)
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/4 cup rainbow sprinkles
- For the vanilla frosting:
- 2 tablespoons heavy cream (more if needed)
- 1 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles, for decorating
Instructions
- Instructions
- Preheat oven to 350 degrees (F).
- Lightly grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, butter, and egg. Gently fold the wet mixture into the dry mixture until just combined - don't over mix! Gently fold in sprinkles.
- Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- For the glaze:
- Combine heavy cream and confectioners' sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and vanilla.
- Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with sprinkles.
Notes
This recipe can easily be doubled as needed.
Courses Breakfast
Cuisine Donuts
Nutrition Facts
Serving Size 1 donut
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Kathleen @ yummy crumble says
February 1, 2015 at 5:02 amThese look so yummy! I love anything funfetti. And I totally need a donut pan now:)
Millie | Add A Little says
February 1, 2015 at 6:41 amSo cute – I love how the actual donuts are funfetti’d too!
Kayle (The Cooking Actress) says
February 2, 2015 at 10:07 pmYou’re SO good at donuts! They always look perfect 🙂
Ashley says
February 21, 2015 at 7:47 pmCan I make these without the sprinkles? My son has a sensitivity to dye and I haven’t found any normal tasting dye free sprinkles.
bakerbynature says
February 21, 2015 at 9:36 pmHi Ashley. Absolutely! Just make as is, minus the sprinkles and you’ll have delicious vanilla donuts 🙂
Linda Wiseman says
April 25, 2015 at 2:41 amI made this recipe tonight and modified it to be gluten free. I am surprising my grandchildren in the morning with them for breakfast! Thanks so much for sharing this great recipe. I’m sure I’ll be making these many, many times.
bakerbynature says
April 25, 2015 at 2:53 amHi Linda. That’s so sweet of you! I’m sure your grandchildren will be delighted to wake up to these treats 🙂 I appreciate your kind comment! xo
Solana says
February 14, 2016 at 4:22 pmLinda, were you able to substitute gluten free flour cup-for-cup? Or did you have to make a few different alterations? I would really like to try these gluten free.
Katie says
July 4, 2015 at 4:17 pmHi, thanks for the great recipe, which I made this morning. Question about the icing- mine turned out beige/light yellow. How do you get your so white? Do you use a colorless vanilla?
Thanks,
Katie
bakerbynature says
July 6, 2015 at 1:52 pmHi Kate. So happy to hear you enjoyed the donuts – they’re one of my favorites!
My icing has never come out beige, but I do typically add enough confectioners’ sugar to get it pure white – making the frosting VERY sweet. I use regular vanilla extract that has a dark brown color, but I think using colorless vanilla could be a great solution to the color issue 🙂
Christina says
February 7, 2016 at 10:46 amYum! Will try these today.
bakerbynature says
February 8, 2016 at 4:07 pmYay! Hope you enjoy them, Christina!
Barbara says
February 22, 2016 at 11:51 pmThese taste great but my batter got colored by the sprinkles so it was a muddy, ugly color. Do you use a specal kind of sprinkle? Thanks!
Kym says
March 16, 2016 at 7:55 pmI love this idea and have already bought my own donut pan to start experimenting! My question though, is how full do you fill the pans? 2/3 like a normal cupcake? Also, what have you found to be the easiest/least messy way to fill the pan? Do you use a regular scoop/spoon?
kamini says
August 10, 2016 at 3:16 amWhat should i use instead of egg
Anthony Hooper says
February 2, 2018 at 9:18 pmSimple and awesome….a family hit!!!
Laura F says
February 13, 2018 at 5:41 amI made these today and I had to bake them at least 20 minutes and they came out super dense. I also had the same problem with the sprinkles…the colors bled and turned the batter muddy color. Not sure where this went wrong. ♀️
Jenn says
March 24, 2018 at 1:36 pmMade these this morning and they were more cake than donut. Not cake donut but cake. Not sure what I did wrong. And like another commenter, I had to bake nearly 20 minutes.
Jan says
March 20, 2019 at 2:03 pmI’ve never got that color icing with confectioners sugar, how much do you really have to use to get that color?
Janelle says
March 30, 2019 at 5:19 pmCan this recipe be frozen? Need to make them for my son’s school event next week. It would be easier if I could make them ahead and freeze them.