Baked Funfetti Donuts.

Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

When life throws you a curveball, you have 3 choices.

  • Let it define you.
  • Let it destroy you.
  • Let it strengthen you.

Or just eat sprinkles. So really, you have 4 choices.

Sprinkles

Let’s stick to number 3 and number 4 today. After quite the chaotic week, we are finally getting back to normal. My mom came to visit and helped us get organized, Kevin set up the office and living room, and the kitchen’s all ready for work. Jude even got some 50 degree weather sunbathing in.

Jude

All I wanted this morning was a donut with my coffee. It was time to test out my new oven, so rather than picking up a half dozen vanilla frosted with sprinkles, I baked a quick batch. And by quick, I mean super quick.

Good news! My oven, though slightly different from the last, works like a charm. If you bake for a living, that’s quite important. Better news! These sprinkled, glazed donuts taste like an absolute dream come true.

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

While they certainly don’t coincide with my “healthy january” plans, they’re still baked. Baked is better for your waistline than frying in a pot of oil, right?

Don’t worry, the double dip of glaze makes up for the baked part. Yep… I said double dip.

The recipe I used to make my baked donuts is similar to a donut recipe in my upcoming cookbook. So consider this recipe an early taste of Sally’s Baking Addiction Cookbook, ok? A glazed, funfetti preview of sorts.

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

You’ll need a few everyday ingredients. Simple, easy, convenient things like milk, yogurt, sugar, and butter. There’s no mixer required at all, but you will need a donut pan. I bought my donut pan for $8. Worth every penny.

Let’s talk sprinkles. I like to use colorful jimmies. I often buy them at the store, but sometimes I order them in bulk here. They’re much cheaper that way. Try not to use nonpareil sprinkles (the little balls) inside the donut batter because they will bleed and turn your batter purple and/or brown. I did, however, use a few nonpareil sprinkles to toss on top of the finished donuts. A little sprinkle “snow shower”, if you will.

To neatly transfer your donut batter into the donut pan, I highly recommend using a large zipped-top bag for ease. Here’s exactly what I do: cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

How to Make Baked Funfetti Donuts. Get the recipe at sallysbakingaddiction.com

The glaze is a little something I taught myself from testing cookbook recipes. You’ll take all of your normal glaze ingredients and heat them together over low heat. Why heat them and not just whisk them together, you ask? Well, you’re familiar with glazed donuts from bakeries… right? You know how the glaze “sets” on the donuts and cracks when you take a big bite? That’s because the glaze was likely warmed.

Dunk a baked donut into the warmed glaze. Set on a wire rack as you work through the rest of the batch. Then dip each again.

Double dip > single dip.

Baked Funfetti Donuts. These taste just like your favorite sprinkled donuts at the bakery. And they're so simple to make at home!

I speak from experience when I say that these are the happiest donuts in the world. You literally can not NOT smile when you eat them. They certainly made my weekend much brighter. So go ahead, let your inner child indulge!

Baked Funfetti Donuts

Yield: 8 donuts

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Print Recipe

Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!

Ingredients:

Donuts

  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste)
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (60ml) milk1
  • 1/4 cup (60g) Greek yogurt2
  • 1 large egg
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons vanilla extract
  • 1/2 cup rainbow sprinkles

Glaze

  • 1/4 cup (60ml) milk1
  • 2 cups (240g) confectioners' sugar
  • 1 teaspoon vanilla
  • extra sprinkles to sprinkle on top, optional

Directions:

  1. Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
  2. For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
  3. Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.
  4. Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
  5. Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze "sets" easier onto cooled donuts.
  6. For the glaze: combine the glaze ingredients in a medium saucepan over  low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.
  7. Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
  8. Make ahead tip: You can freeze the glazed or unglazed donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap 'em for a couple seconds. 

Additional Notes:

  1. Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
  2. Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.

No donut pan? No problem! You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

I highly recommend you try my Cake Batter Cinnamon Rolls next!

Cake Batter Cinnamon Rolls (without cake mix)

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.
   

244 Responses to “Baked Funfetti Donuts.”

  1. #
    121
    Diana mendozaposted January 3, 2015 at 9:02 pm

    Made this with my grandkids , just bought myself for Christmas a mini donut pan and was looking for an easy baked donuts scope and came across yours this was perfect !!! I had everything in my cupboard already. Came out perfect 1 batch gave me 24 mini donuts. So we made 2 batches one for them to take home and one for myself. They looked yummy and tasted just as yummy!!! Thank you I will come back to your site for further recipes!!! Love the photos they are a big help.

    Reply

    • Sallyreplied on January 4th, 2015 at 3:24 pm

      Thanks for reporting back, Diana! So glad you and your grandkids enjoyed them.

      Reply

    • Katereplied on March 7th, 2015 at 3:44 pm

      Did you change any of the oven temperature settings or baking time because it was a mini donut pan? Thanks :)

      Reply

  2. #
    122
    Naidaposted January 8, 2015 at 2:59 am

    Hi there! These look fun and tasty! My 4 yr old and I will love to try these very soon. I just purchased a donut pan and will be whipping up a batch this weekend. I do have a question about the icing: using confectioners sugar in the past for glazes, it always seems to have that “powdered sugar” aftertaste. How can I mask that flavor so the icing will taste like bakery quality?

    Reply

  3. #
    123
    Alyssaposted January 9, 2015 at 9:53 pm

    These look amazing! Will the donuts turn out ok if I double the recipe? Thanks!

    Reply

    • Sallyreplied on January 10th, 2015 at 8:17 am

      Yep

      Reply

  4. #
    124
    Rebeccaposted January 10, 2015 at 3:58 pm

    Can you substitute sour cream for the greek yogurt?

    Reply

    • Sallyreplied on January 11th, 2015 at 10:15 pm

      Yes

      Reply

  5. #
    125
    Kylie Boscoposted February 9, 2015 at 8:29 am

    Can the regular All-Purpose Flour be substituted with Gluten Free Flour?

    Reply

    • Sallyreplied on February 9th, 2015 at 8:34 am

      I’m unsure– but I can’t see why not.

      Reply

  6. #
    126
    Nancy M Carlsonposted February 14, 2015 at 5:48 pm

    Hi Sally,
    I know this is an older post but I could have sworn that I saw that you recommended a certain jimmie that did not bleed or just that they were you’re favorite to use. I consider you to be the “funfetti queen”. Who else has a funfetti nailpolish inspired by you? :) So I guess my question is: Where do you buy your funfetti? Is there one that is better then others. I see here you say to only use the jimmies and not nonpareils (due to bleeding) in the mix. So if you had your choice which would you recommend?
    Sincerely,
    Nancy Carlson

    Reply

    • Sallyreplied on February 15th, 2015 at 10:28 am

      Hi Nancy! I always use jimmies in cake, cupcake, donut batter, etc. Because yes you are correct— they are not as likely to bleed compared to nonpareils. I recommend them over nonpareils. I usually buy mine in bulk from here: https://nuts.com/chocolatessweets/toppings/sprinkles/rainbow-sprinkles.html

      Or I find them at Walmart, Target, the grocery store baking aisle, craft stores like Michaels and AC Moore.

      Reply

  7. #
    127
    mindyposted February 25, 2015 at 8:20 pm

    how many does the original recipe yield? Thank you!

    Reply

  8. #
    128
    Erinposted February 27, 2015 at 10:19 am

    The donuts were great, but the frosting was not and ruined that yummy dough!

    Reply

  9. #
    129
    Floraposted March 7, 2015 at 3:33 pm

    Hey sally,

    I was wondering how many muffins this recipe would make as am hoping to bake them this weekend! THank you!!!

    Reply

    • Sallyreplied on March 7th, 2015 at 6:55 pm

      about 8-10

      Reply

  10. #
    130
    Marisaposted April 4, 2015 at 6:41 pm

    So I followed the recipe tooth and nail, all but the unsalted butter part. I bought a different brand of butter than usual and I didn’t look close enough to see it was salted. I was in a hurry. It wasn’t until my donuts cakes out very flat that I realized something went terribly wrong. Would that be the reason? Using salted butter? I was so saddened to see such lifeless, limp donuts. ):

    Reply

    • Sallyreplied on April 4th, 2015 at 6:54 pm

      Did you bake the donuts right away? Are your baking powder and baking soda expired? I like to replace mine every 3 months.

      Reply

      • Marisareplied on April 4th, 2015 at 7:00 pm

        I baked them immediately after I put the batter in the Ziploc bag and piped it into the pan. And I just bought the ingredients from the store yesterday. I do, however, live in Utah and am at almost 6000 ft in elevation, would that have anything to do with it? I’m determined to make these donuts! They sound absolutely scrumptious.

  11. #
    131
    Anaposted April 12, 2015 at 4:25 pm

    What a fun breakfast! I made these today and they are delicious. I think that next time I will try to use less glaze as we found the combination of donut and glaze to be a bit too sweet. Thanks for the recipe!

    Reply

  12. #
    132
    Raylineposted April 21, 2015 at 9:56 pm

    This looks awesome! I plan to make these to test out for my twin girls breakfast Bday party. :) Would you happen to also have a chocolate version? Or can I just add some cocoa powder to the recipe? If so, how much do you think? Thanks! :)

    Reply

  13. #
    133
    Connieposted May 9, 2015 at 3:27 am

    Made these tonight, they were so easy to put together and the recipe was easy to follow, however they tasted HORRIBLE.. 1/2 half cut of sprinkles made me nervous but I followed the directions and it turned out to be way too many sprinkles!!! and the frosting tasted like sugar paste. I’m sorry! they look so cute in the picture but they were easier on the eyes rather than my mouth. loved the trick of dipping the doughnuts twice for the icing! great tip!

    Reply

  14. #
    134
    jemir colonposted May 12, 2015 at 2:42 pm

    OMG!! I made this on Monday they were great they came out so moist and delicious.. this weekend chocolate frosted donuts.. Thank You Sally :)

    Reply

  15. #
    135
    Carolynposted May 30, 2015 at 10:35 am

    I made these with gluten free flour and they turned out great!! My whole family loved them. 

    Reply

  16. #
    136
    Nadineposted June 9, 2015 at 1:04 pm

    Thank you so much for this delicious receipe! My kids love these donuts! I also tried a Wilton receipe, but we like yours a lot more! I’m going to make these for the upcoming Kindergarten party. Greetings from Germany 😉

    Reply

  17. #
    137
    Elaineposted June 19, 2015 at 3:14 pm

    Hello,

    Can I prepare the batter the day before and just bake them in the morning?

    Thanks!

    Reply

    • Sallyreplied on June 20th, 2015 at 7:03 am

      Hi Elaine, the baking powder is activated right away once it is mixed with the wet ingredients. This batter must be baked after mixing. You could, however, mix the dry and wet separately and then combine the two in the morning.

      Reply

      • Elainereplied on June 20th, 2015 at 8:53 am

        Thank you! That’s what I’ll do. 

  18. #
    138
    Kerry Sposted July 12, 2015 at 9:29 pm

    Hi Sally! 

    I would like to make these as minis. Should I adjust the cooking time/temp?

    Thanks!

    Reply

    • Sallyreplied on July 13th, 2015 at 7:07 am

      The bake time will be a minute or two less. Enjoy!

      Reply

  19. #
    139
    Kristenposted August 9, 2015 at 6:18 pm

    Hi Sally- I  just got a donut pan and this was my first recipe! The donuts came out delicious, but the glaze was an epic fail! It set perfectly but had the most horrendous taste… have you ever had a problem with confectioners sugar? It was not past the exp. date, it was stored in the cardboard container but not airtight so I am not sure if that was the problem. It had such a chemically/soapy taste to it. I am nervous to try another glaze but may try another brand. Luckily I left ~4 donuts unglazed so I am enjoying them now.  

    Reply

  20. #
    140
    Jessicaposted August 19, 2015 at 12:28 pm

    Hi Sally, is there a way of adapting this recipe to replace some of the flour or other ingredients with vanilla cake mix? I’m trying for a birthday cake donut recipe and thought this looked like a good place to start!

    Reply

    • Sallyreplied on August 19th, 2015 at 2:47 pm

      Jessica, I’m not entirely sure. I wonder if there are cake mix donut recipes out there because I don’t know the best way to go about it here. Cake mix is a funny ingredient to work with sometimes!

      Reply

      • Jessicareplied on August 19th, 2015 at 4:30 pm

        Thanks! I’ll keep looking.

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