These raspberry donuts are super soft, fluffy, and bursting with fresh raspberries. They're also topped with a raspberry pink glaze, making them a perfect Valentine's Day treat!
These raspberry baked donuts are a quick and easy breakfast choice and when you top them with some festive heart sprinkles, they go well as a Valentine's Day dessert too.
The donuts are cake-like in texture because they're baked, not fried. I love making baked donuts at home because you don't have to deal with any oil and cleaning up is so much easier!
Why You'll Love These Glazed Donuts
- They're stuffed with fresh raspberries.
- The glaze is naturally pink.
- You can top them with Valentine's sprinkles to make them holiday.
- They're soft and light in texture.
- This recipe makes 6 mouthwatering donuts using a donut pan!
If you don't already have a donut pan, I highly recommend you get one, especially since you'll find quite a few donut recipes here on the blog!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Baking Powder: I find that donuts rise better with baking powder instead of baking soda.
- 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.
- Raspberries: Use fresh raspberries for the donut batter (I'm not sure how well frozen would work). You could use frozen raspberries if you needed to for the glaze.
- Milk: Adding a ½ tablespoon of milk at time will help to make the glaze less thick (use as needed).
Here are the step by step instructions on how to make these raspberry glazed doughnuts.
Step 1: Dry ingredients. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Add the dry ingredients into the wet and gently fold your ingredients together using a silicone spatula or wooden spoon until combined. Then gently fold in the raspberries.
Step 4: Bake. Bake the donuts for 10-12 minutes and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling.
Step 5: Make the glaze. Add the raspberries and water to a small saucepan and cook over medium heat until the berries are soft and start to break down a little. Strain the berries over a small bowl so the juice is separated from the skins. Whisk in the powdered sugar and vanilla extract until no more lumps remain. Add a ½ tablespoon of milk as needed.
Step 6: Assemble and serve. Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack. Once set, serve immediately and enjoy!
Although these donuts are best consumed the day of, they will last in an airtight container on the counter for up to 2 days.
Expert Baking Tips
- Donut Pan: Since we are making donuts, you will need a donut pan. I recommend a silicone donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to grease your pan with non-stick spray.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a zipped-up sandwich bag and pipe the batter straight into the donut cups.
- Raspberries: Be sure to slice the raspberries into fours before folding them into the batter. This helps the donuts to more evenly bake all the way through.
- Glaze: If the glaze is too thick, add ½ tablespoon of milk until the consistency is right (you want thick, but not too thick).
I have not tried using frozen raspberries so I'm not sure how the donuts would turn out. You can use frozen raspberries for the glaze though!
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 Valentine's Day Recipes
- Donut Pan
- Mixing Bowls
- 1 ¼ 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
- ½ cup fresh raspberries, cut in fours
- ¼ cup fresh raspberries
- ½ tablespoon water
- ¾ cup powdered sugar
- ⅛ teaspoon vanilla extract
- ½-1 ½ tablespoons milk, as needed
- sprinkles (optional for topping)
- 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 your ingredients together using a silicone spatula or wooden spoon until combined (be careful not to over mix). Then gently fold in the raspberries.
- 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. To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take 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.
- Add the raspberries and water to a small saucepan and cook over medium heat until the berries are soft and start to break down a little (about 5 minutes). Feel free to use a silicone spatula to squish down the raspberries as they cook.
- Strain the berries over a small bowl so the juice is separated from the skins, using a spoon or silicone spatula to press the juices out. Whisk in the powdered sugar and vanilla extract until no more lumps remain. Add a ½ tablespoon of milk at a time until desired consistency (the glaze should be slightly thick).
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator for up to 2 days.