Baked Funfetti Doughnuts

A recipe for Baked Funfetti Doughnuts! These easy, baked doughnuts have sprinkles throughout the batter and over the glaze for twice the fun.

Disclosure: I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Back to School Treats

Summer is winding down, and we are celebrating with #BacktoSchoolTreats!

All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. 

Today, I am joining the event with a recipe for Baked Funfetti Doughnuts! Looking for more Back to School Treats? Check out my Iced Caramel Mocha, Vanilla Bean Frozen Yogurt Drops, and Chocolate Chip Cookie Dough Overnight Oats.

Baked Funfetti Doughnuts

These quick and easy Baked Funfetti Doughnuts are such a fun option for easing the transition from summer to back to school. They come together in less than 30 minutes for a sweet addition to breakfast or as an afternoon treat.

After bringing together a basic buttermilk-based vanilla batter, fold in plenty of vibrant rainbow sprinkles before piping into individual donut molds.

Bake the funfetti/birthday cake donuts just until set and lightly golden, then allow to cool to room temperature before covering with a glaze and even more sprinkles.

When developing the recipe, my kids couldn’t decide whether to top them with a plain vanilla glaze or chocolate, so I have included options for both to mix and match.

These Baked Funfetti Doughnuts are best within a few hours of baking. Even in an airtight container, they will become a sticky mess after a day.

Baked Funfetti Doughnuts Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

To create a light, cake-like texture, mix the batter until just combined with no streaks or lumps. Be careful not to overmix.

Gently fold in the rainbow sprinkles (DO NOT USE NONPAREILS– they will bleed their color easily and stain the batter).

The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 2/3 full.

If the batter is too thick to pipe, whisk in a little more buttermilk. If too thin, add a little more flour.

The exact amount of donuts and baking time will depend on the pan size. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites.

Bake until puffed and barely golden. The tops should spring back when lightly touched.

Allow the Baked Funfetti Doughnuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling.

To avoid lumps, sift the powdered sugar before bringing together the glaze.

Slowly add the milk to the powdered sugar to form a glaze just thin enough to coat the tops of the doughnuts. If too thick, add a little more milk. If too thin, add a little more powdered sugar.

Check out more #BacktoSchoolTreats recipes:

• Chocolate Malt Waffles from A Day in the Life on the Farm
• Nutella Waffles with Strawberry Syrup from The Redhead Baker
• Oatmeal Pear Bars from Karen’s Kitchen Stories
• PB&J Overnight Oats from Jolene’s Recipe Journal
• Peanut Butter & Jelly Muffins from The Spiffy Cookie
• Lavender Rice Krispie Treats from Nik Snacks
• ‘Ah! Sunflower’ Cupcakes from Culinary Adventures with Camilla
• Almond Joy Cupcakes from Daily Dish Recipes
• Caramel Apple Back to School Cupcakes from Big Bear’s Wife
• Oatmeal Cream Pie Layer Cake from Love and Confections
• Caramel Apple Iced Tea from For the Love of Food
• Iced Salted Caramel Latte from Hezzi-D’s Books and Cooks

Baked Funfetti Doughnuts Recipe

Adapted from Life’s Ambrosia

Print Pin

Baked Funfetti Doughnuts

A recipe for Baked Funfetti Doughnuts! These easy, baked doughnuts have sprinkles throughout the batter and over the glaze for twice the fun.

Course Breakfast

Cuisine American

Keyword baked doughnut, breakfast, dessert, donut, doughnut, funfetti, sprinkles

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 18 Doughnuts

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

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.