These funfetti donuts are cake donuts that have been filled with rainbow sprinkles and are topped with a vanilla glaze. They're super easy to make and would make any birthday morning special!
These funfetti baked donuts are soft, fluffy, and topped with a sweet vanilla glaze. And then of course I added extra sprinkles on top!
Homemade donuts are beyond easy to make at home because all you need is a donut pan. You don't even have to worry about hot oil, since these donuts are baked, not fried.
Why You'll Love These Donuts
- They're baked, not fried.
- They're filled with colorful sprinkles.
- The vanilla glaze is smooth and sweet.
- All you need are simple ingredients.
- In just 30 minutes, you can have a fresh doughnut for breakfast!
Whether you're looking for a special breakfast treat or have always wanted to make donuts at home, these funfetti cake donuts would be perfect!!
Plus, who doesn't love rainbow sprinkles!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Baking Powder: I find that donuts rise better with baking powder instead of baking soda.
- Milk: I used 2%, but you could also use your preferred milk, such as almond milk or whole milk.
- Yogurt: Using yogurt in baked goods help them to be more moist and soft. You can use either plain or vanilla yogurt. If you don't have yogurt, you could even use sour cream.
- Rainbow Sprinkles: The long skinny sprinkles, not the round ones.
Here are the step by step instructions on how to make these easy baked funfetti donuts.
Step 1: Dry ingredients. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.
Step 2: Wet ingredients. In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until fully combined.
Step 3: Combine ingredients. Add the dry ingredients into the wet and gently fold together using a silicone spatula until combined. Then fold in the sprinkles.
Step 4: Pipe the donut batter. Scoop the batter into a piping bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
Step 5: Bake. Bake the donuts for 10-12 minutes. Allow them to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Step 6: Vanilla glaze. In a small bowl, whisk together the powdered sugar, melted butter, milk, and vanilla extract until combined and smooth.
Step 7: Assemble. Dip each donut into the glaze and place them back onto the cooling rack. Sprinkle the donuts with extra rainbow sprinkles.
Although donuts are best consumed the same day they are made, they will last for a short amount of time.
Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.
Expert Baking Tips
- Baking Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a large ziplock bag and pipe the batter into the donut cups. This method makes it less messy too.
I highly recommend you have a donut pan (we make a lot of donut recipes around here!). If you don't have one, you could try baking these in a regular muffin pan (although I have not tested this).
Yes you can! You will have a total of 12 donuts. Just be sure to bake each pan separately.
It brings me so much joy to see you make my recipes. 🙂
More Donut Recipes
- Donut Pan
- Mixing Bowls
- Piping Bag optional
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ½ cup sugar
- ¼ cup milk, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ¼ cup rainbow jimmies sprinkles
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- rainbow jimmies sprinkles
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined.
- Add the dry ingredients into the wet and gently fold together using a silicone spatula until combined (be careful not to over mix). Then fold in the rainbow sprinkles.
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 10-12 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
- In a small bowl, mix together the powdered sugar, melted butter, 2 tablespoons of milk, and vanilla extract until combined. If too thick, add ½ tablespoon of milk. If too thin, add ½ tablespoon of powdered sugar.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Then sprinkle on the rainbow sprinkles. Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.