Funfetti Donuts Recipe

Course: Breakfast, Dessert, donuts

Cuisine: American

Prep Time: 10

Cook Time: 20

Cool Time: 20

Total Time: 50

Servings: donuts

Calories: 252kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

Print Recipe

Equipment

Kitchen Scale (optional)
Donut Tin

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

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.

Storage: Store donuts in an airtight container in the refrigerator for up to 3 days. 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.

Nutrition