Baked Strawberry Frosted Donuts Recipe
These baked strawberry frosted donuts are made with real homemade strawberry frosting and rainbow sprinkles. Easily made in under 30 minutes.
Servings: 6 donuts
Ingredients
Donuts
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 egg
- 1/3 cup plus 1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles optional
Strawberry frosting
- 1 cup confectioners sugar
- 2 medium strawberries stems removed (or two tablespoons strawberry jam)* See note
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
Instructions
For the donuts
- Preheat oven to 350°F and grease a donut pan with cooking spray, set aside.
- Combine dry ingredients in a medium bowl (flour, sugar, baking powder, and salt), whisk until combined.
- Combine all wet ingredients in a separate small bowl (eggs, butter, milk, and vanilla extract), and whisk until smooth.
- Pour liquid ingredients into dry ingredients and whisk until all dry ingredients are mixed in. Do not overmix.
- Transfer the batter to a Ziploc bag with a 1/2-inch corner cut off. Pipe the batter into the donut pan until each donut mold is 3/4 full. Use a spoon to smooth the batter out if necessary. Bake for 8-10 minutes. Donuts are done when they spring back to the touch. Let the donuts rest in the pan for 5 minutes while they cool. Prepare the frosting while the donuts are in the oven.
For the strawberry frosting
- Blend strawberries with water until completely pulverized and smooth. Transfer to a small bowl and add confectioners sugar. Whisk until smooth and fully mixed in. Frosting should be relatively creamy and slowly drizzle off a spoon. Add additional confectioners sugar to thicken, or a teaspoon of water at a time to thin out.
- Remove warm donuts from the pan and dip the top half upside down into the frosting, 2-3 times, until the desired coating is reached. Set on a wire rack and immediately sprinkle with sprinkles to ensure they adhere. Let frosting harden for 5-10 minutes before serving.
Notes
The donut batter in this recipe is relatively thick. It’s easiest to fill a Ziploc bag with the batter, cut a small hole in the corner, and pipe it into each donut ring. I used a spoon afterward to smooth out each donut. I highly recommend this approach over spooning the batter in.
If you use strawberry jam, I would still blend with a small splash of water to ensure it’s free of any strawberry chunks.
Nutrition
Serving: 1donut | Calories: 252kcal | Carbohydrates: 48.5g | Protein: 3.6g | Fat: 5.1g | Saturated Fat: 2.9g | Cholesterol: 39mg | Sodium: 239mg | Fiber: 0.7g | Sugar: 12.1g