• Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.

Raspberry Donuts

• 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 rubber spatula 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. 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.

White Chocolate Glaze

• In a small heat-safe bowl, combine the chopped chocolate and heavy whipping cream. Heat in the microwave in 20-second intervals until melted. Mix together until smooth and creamy. Cool to room temperature.
• 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 pink sprinkles. Once set, serve immediately and enjoy!
• Keep leftover donuts in an airtight container in the refrigerator for up to 3 days.