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!
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.