Baked Funfetti Doughnuts
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Baked Funfetti Doughnuts
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A recipe for Baked Funfetti Doughnuts! These easy, baked doughnuts have sprinkles throughout the batter and over the glaze for twice the fun.
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Ingredients
Baked Funfetti Doughnuts:
- 1 1/2 cups (190 grams) all-purpose flour
- 2/3 cup (133 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- pinch freshly ground nutmeg
- 2/3 cup (160 milliliters) buttermilk
- 1 large egg
- 4 tablespoons (57 grams) unsalted butter melted and slightly cooled
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 1/4 cup (45 grams) rainbow sprinkles
Vanilla Glaze:
- 1 cup (120 grams) powdered sugar sifted
- 1-2 tablespoons (15-30 milliliters) milk
- 1/2 teaspoon vanilla bean paste or vanilla extract
Chocolate Glaze:
- 3/4 cup (90 grams) powdered sugar sifted
- 2 tablespoons (15 grams) cocoa powder
- 1-2 tablespoons (15-30 milliliters) milk
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Additional sprinkles for topping
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Instructions
To make the Baked Funfetti Doughnuts:
- Preheat oven to 350˚F (180˚C). Lightly grease 2-3 doughnut pans.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
- Make a well in the center and add the buttermilk, egg, butter, and vanilla bean paste.
- Mix into the flour mixture just until incorporated with no lumps.
- Gently fold in the rainbow sprinkles.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off.
- Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
- Bake the donuts in the preheated oven until golden and the tops spring back when lightly pressed, 12-14 minutes.
- Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
To make the vanilla glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla bean paste until smooth. If too thin, add more powdered sugar. If too thick, add more milk.
- Immediately dip the tops of a few cooled doughnuts into the glaze and add a few sprinkles. Allow to set briefly before serving.
To make the chocolate glaze:
- In a medium bowl, whisk together the powdered sugar and cocoa powder. Stir in milk and vanilla bean paste until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.
- Immediately dip the tops of the doughnuts in the glaze and add a few sprinkles. Allow to set briefly before serving.
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