Funfetti Donuts combine everything we love about homemade donuts and funfetti cake! Studded with sprinkles and topped with sweet vanilla glaze, these baked donuts are the ultimate breakfast treat.
Baked Funfetti Donuts
Sweeten any morning with baked funfetti donuts! Featuring everything we love about funfetti cake in donut form, these homemade donuts are perfect for breakfast, brunch, birthdays, or dessert.
These cheerful donuts will bring a smile to anyone’s face!
Try my Funfetti Cake and No Bake Circus Cookie Cheesecake too.
Why You’ll Love this Baked Donut Recipe:
- EASY: Made with basic baking ingredients and simple steps, these homemade donuts come together easily.
- BAKED: Simply spoon the batter into donut pans and bake. No oil and no mess for hassle-free mornings.
- FESTIVE: With sprinkles in the batter and on top, funfetti donuts have a double dose of sprinkles. Use multicolored sprinkles year-round or choose holiday sprinkles for Valentine’s Day, 4th of July, Halloween, Christmas, and more.
Little bakers will love to help make these funfetti donuts!
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How to Make Funfetti Donuts
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk the dry ingredients together.
- Mix the wet ingredients together.
- Combine the wet and dry ingredients. Fold in the sprinkles.
- Transfer donut batter to prepared donut pans.
- Bake.
- Make the glaze.
- Dip donuts into the glaze and top with sprinkles.
Sprinkle Donut Ingredient Notes
- Flour: All-purpose flour is the base of these baked donuts.
- Sugar: Granulated sugar adds sweetness.
- Baking Powder: Helps the donuts rise.
- Milk: Adds moisture. Use any kind – dairy or non-dairy work great.
- Butter and Oil: Both add flavor and keep the donuts fluffy.
- Vanilla: A must for flavor.
- Sprinkles: Use your favorite kind and color of sprinkles. Avoid nonpareils as they can bleed color into the batter.
Funfetti is the trademarked name for confetti cake coined by Pillsbury in 1989. Confetti cake is a vanilla cake with rainbow sprinkles. Now, funfetti has expanded to include any vanilla-flavored dessert with sprinkles.
Because baked donuts are made without yeast, they have more of a cake/muffin texture than a doughy, bread-like texture.
Use your favorite kind of sprinkles (jimmies) for this donut recipe. Avoid using nonpareils, as the color can bleed into the batter.
Bake until a toothpick inserted into the center comes out clean.
Homemade funfetti donuts are pure joy and perfect for any celebration!
Storage Instructions
Store leftover funfetti donuts in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
Freeze unglazed donuts in an airtight container for up to 3 months. When ready to serve, let the donuts come to room temperature and glaze.
No Donut Pan? No Problem!
If you don’t have a donut pan, use a muffin tin instead. Line a 12-count muffin tin with paper liners (or spray with nonstick spray) and fill with donut batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Soft-baked and cakey, these easy donuts are simply divine. Top with vanilla glaze and extra sprinkles for a truly special treat!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Funfetti Donuts Recipe
Ingredients
For the Donuts
- 1½ cups all-purpose flour 180 grams
- ¾ cup granulated sugar 150 grams
- 2 teaspoons baking powder 8 grams
- ½ cup whole milk 114 grams
- ⅓ cup vegetable oil 67 grams
- 3 tablespoons unsalted butter 42 grams, melted
- 1 large egg 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup rainbow sprinkles 48 grams, plus more for topping
For the Glaze
- 1 cup powdered sugar 113 grams
- 2 tablespoons milk 28 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
- Donut Tin
Instructions
For the Donuts
- Preheat oven to 350°F. Grease a donut tin with nonstick spray. Set aside.
- In a large bowl, whisk the flour, sugar, and baking powder together.1½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder
- In another bowl, whisk the milk, vegetable oil, butter, egg, and vanilla together.½ cup whole milk, ⅓ cup vegetable oil, 3 tablespoons unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract
- Pour the wet ingredients to the dry and mix just until combined.
- Gently fold the sprinkles into the batter.¼ cup rainbow sprinkles
- Divide the batter between the wells of the donut pan, filling each one with about ⅓ cup of batter. For ease, transfer the batter to a Ziplock bag, cut the corner off, and pipe the batter into each donut well. (If your donut pan has 6 wells, bake the donuts in batches.)
- Bake for 16-18 minutes, or until a toothpick inserted into a donut comes out clean.
- Transfer the donuts to a wire rack and allow them to cool completely before glazing.
For the Glaze
- While the donuts cool, make the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla together until smooth.1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract
- Dip the donuts into the glaze and garnish with sprinkles.
Notes
- If you don’t have a donut tin, use a muffin tin instead. Line a 12-count muffin tin with paper liners (or spray with nonstick spray) and fill with donut batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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