Easy Funfetti Cake Donuts with Vanilla Glaze
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!
Servings: 6 donuts
Calories: 329kcal
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag optional
Ingredients
Funfetti Donuts
- 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
Vanilla Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- rainbow jimmies sprinkles
Instructions
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Funfetti 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 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.
Vanilla Glaze
- 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.
Notes
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.
Nutrition
Serving: 1donut | Calories: 329kcal | Carbohydrates: 60g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 22mg | Sodium: 172mg | Potassium: 32mg | Fiber: 1g | Sugar: 44g | Vitamin A: 9IU | Calcium: 49mg | Iron: 1mg
