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Baked Funfetti Doughnuts

A recipe for Baked Funfetti Doughnuts with an option of vanilla and/or chocolate glaze to celebrate #BacktoSchoolTreats! 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
Prep Time 15 minutes
Cook Time 8 minutes
0 minutes
Total Time 23 minutes
Servings 18 Doughnuts

Ingredients

Baked Funfetti Doughnuts:

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar preferably Dixie Crystals
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • Pinch freshly ground nutmeg
  • 2/3 cup buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla paste or vanilla extract preferably Taylor and Colledge
  • 1/4-1/2 cup rainbow sprinkles preferably Sweets & Treats

Vanilla Glaze:

  • 1 cup powdered sugar sifted, preferably Dixie Crystals
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla paste or vanilla extract preferably Taylor & Colledge

Chocolate Glaze:

  • 3/4 cup powdered sugar sifted
  • 2 tablespoons cocoa powder
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla paste or vanilla extract preferably Taylor & Colledge
  • Additional sprinkles for topping preferably Sweets & Treats

Instructions

To make the Baked Funfetti Doughnuts:

  • Preheat oven to 350˚F. Lightly grease 2-3 doughnut pans.
  • In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
  • In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla paste or extract. 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 in preheated oven until golden and the tops spring back when lightly pressed, 10-12 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 extract 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 top with 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 extract 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 top with sprinkles. Allow to set briefly before serving.