Strawberry Frosted Donuts

See these donuts here?

Strawberry Frosted Donuts - baked not fried. And better than a bakery!

Strawberry Frosted Donuts - baked not fried. And better than a bakery!

They’re so simple. Even though they may seem complicated to some, baked donuts are surprisingly one of the simplest things that I make. They take about 20 minutes start-to-finish AND call for very simple ingredients that I usually always have on hand.

I bake my donuts in a donut pan rather than frying.  I’d rather not (1) splatter my entire kitchen with burning hot oil and (2) have a dozen leftover fried donuts laying around my kitchen.  The donut pan was $8 from Target and probably the best $8 investment I’ve ever made.  My Baked Banana Bread Donuts with Dark Chocolate Glaze are a personal favorite.

Do you have a donut pan?  I suggest buying one and start having fun! If you don’t have one and don’t plan to buy one, you may certainly make these donuts into muffins.

So today’s donuts. They’re fun. They’re girly. They’re pink! And they are certainly scrumptious.

These donuts are soft and cakey, but not dry in the slightest- the vanilla greek yogurt and milk keep them very moist. They are also bursting with vanilla flavor. I used Chobani Vanilla 0% greek yogurt, but you may use any vanilla or plain yogurt or even strawberry yogurt – the fat content is up to you. And don’t go skimping on the vanilla extract in these! You’ll want all the vanilla flavor you can get.

I dipped each donut into some homemade strawberry frosting and finished them off with a shower of red sprinkles. I think they kind of look like strawberry poptarts – my favorite kind!

I wanted the donuts to be completely smothered in strawberry frosting, so I dipped them each about 3 times. The thin frosting is so simple – puree 3 strawberries with 1 tablespoon strawberry jam.  Mix in your confectioners’ sugar, adding more and more until you reach the color and thickness you like.  It’s an easy frosting I can see myself making again and again –  I’d love to pair it with a pineapple cupcake of sorts or even drizzle over some banana bread.  Any other ideas? I need an excuse to make it again. 🙂

Strawberry Frosted Donuts - baked not fried. And better than a bakery!

This recipe yields a small batch (only about 6-7 donuts) which I loved. It can easily be doubled or even tripled, though. I think I’m going to triple the recipe next time and bring them into work for my coworkers.  I’m sure they’d love me for bringing in freshly baked homemade donuts on a mundane Monday morning one week. 🙂

Do you have any favorite donut recipes?  Link them up! 🙂

Strawberry Frosted Donuts

Ingredients:

Donuts

  • 1 cup all-purpose flour
  • 6 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 4 Tablespoons Chobani 0% Vanilla Greek Yogurt (or plain or strawberry)
  • 2 Tablespoons milk (I used vanilla almond milk)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon unsalted butter, melted

Strawberry Frosting

  • 3-4 strawberries
  • 1 Tablespoon strawberry jam
  • 1 - 2 cups confectioners' sugar, sifted
  • red sprinkles, optional

Directions:

  1. For donuts: Pre-heat oven to 325 degrees. Spray donut pan (or muffin pan) with non-stick spray. Set aside. In a large bowl, mix together flour, sugar, and baking powder. Set aside. In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry- just until fully combined. Do NOT overmix.
  2. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Fill the donut cavities about 2/3 full.  Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched. Mine took exactly 10 minutes.
  3. Allow to cool slightly before removing from pan, about 5 minutes. Dip donuts into strawberry frosting 1-3 times, depending on how thick you'd like them frosted. Top with sprinkles.
  4. For frosting: Slice strawberries and puree with 1 Tbsp strawberry jam. Slowly stir in 1 cup sifted confectioners' sugar, adding more until you reached the desired consistency and coloring.  I wanted thick frosting, so I added 2 cups. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

FREEZING: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.

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© 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 hope everyone had a happy and safe 4th of July! What did you do and/or make for it?  Mine was full of good friends, LOTS of good food (guacamole and strawberry margaritas!), and lots of sparklers. We watched the fireworks over the Baltimore Inner Harbor on my friend Lori’s rooftop deck. 

96 Comments

Comments

  1. Pamela on August 28, 2012 at 4:03 pm

    Can you make these into donut holes?

  2. Katie on August 30, 2012 at 3:47 pm

    Ok! Thanks so much!! 🙂 I will make these either tonight or tomorrow!!! 😀

  3. Christina @Sweet Pea's Kitchen on September 8, 2012 at 11:13 pm

    How fun are these doughnuts? I love the bright pink strawberry frosting! I really need to buy a doughnut pan. 🙂

    • Sally on September 9, 2012 at 1:47 pm

      Yes you do, Christina! I would be DELIGHTED to see any amazing donut recipe you come up with. 🙂

  4. Katie on September 19, 2012 at 11:30 pm

    I make doughnuts at home for my children. Your recipe has given me some really good ideas that make cooking easy, healthy and it’s easy on the pocket as well. As much as I love making doughnuts, I love eating them too 🙂 so baking them instead of frying is a great option. Also, dipping the donuts thrice so that they soak the flavors well is a great tip. Thanks. Strawberries are good for health and taste amazing. I have tried the strawberry doughnut frosting earlier for a different recipe, so I know how divine it tastes.

    • Sally on September 20, 2012 at 4:59 am

      So glad to hear that Katie! I love donuts too, so I’m glad to have some healthier recipes for them. And i love this strawberry frosting too! 🙂

  5. Eileen on January 8, 2013 at 11:34 am

    I’m hoping that this batter will work well in my daughter’s new electric cake ball maker 🙂

  6. Sabrina on January 11, 2013 at 3:05 pm

    Hello! Ok, going to try to make these gluten free tonight or tomorrow and had a quick question on oven temp…most all donuts i bake are at 350 degrees…but your recipe says 325 and for less time than i normally bake for…I’m wondering if your temp was for a convection oven or regular? Thanks! LOVE the look of that frosting!

    • Sally on January 11, 2013 at 3:15 pm

      my temp/time is not for a convection oven, Sabrina. What are your other donut recipes like? The batter’s ingredients lack of a lot of butter and only 1 egg means these do not have to be baked for quite so long.

  7. Wombat Central on January 26, 2013 at 11:43 am

    I can’t eat fried things, and I do miss having the occasional donut. One of my faves is strawberry frosted, so I’m so excited to make these! 🙂 Can’t wait to check out your other yummy treats…

    • Sally on January 26, 2013 at 3:06 pm

      You’ll love these then. Strawberry frosted is one of my favorites too. 🙂 Thank you!

  8. [email protected] on January 31, 2013 at 2:27 pm

    I just made these with a few modifications (used strawberry regular yogurt, added lemon and raspberry extracts) and in the words of my little brother, ‘these taste just like Dunkin Donuts!’
    I’d say that is a win-win!
    Thanks for the great recipe!

  9. heidi on February 1, 2013 at 3:25 pm

    looks like I am going to try these but in muffin pans aince I dont have the donut ones.It will be a treat for the kids instead of pan cakes every Saturday we can make your donuts .

  10. Chrysti on February 24, 2013 at 9:34 am

    This recipe is outrageously good!! The only change I made was I finely chopped the strawberries instead of pureeing them and omitted the sprinkles, so the glaze had bits of strawberries. Huge hit!

    • Sally on February 24, 2013 at 5:49 pm

      Ohhh I must try that next time Chrysti! The strawberry chunks sound wonderful!

  11. Erika on April 18, 2013 at 10:41 pm

    Just ordered at heart-shaped wilton donut pan from Walmart.com and I think these pink donuts will make very pretty hearts! Can’t wait until it comes in the mail so I can try this recipe! 🙂

  12. Nora on June 14, 2013 at 8:59 pm

    Do you have any ideas for alternatives to this frosting? Since I’m not a big fan of strawberry icing, could I use the chocolate frosting in the other mentioned recipe? Maybe a cinnamon glaze…
    Thanks so much!

  13. Lisa on September 9, 2013 at 8:26 pm

    If you hate the seeds, could you try straining out the seeds by mashing the mixture with a spoon in a strainer? I’m loving your recipes Sally!
    Here’s a crazy idea, what about this frosting over lemon ricotta cookies???

    • Sally on September 9, 2013 at 8:46 pm

      That sounds amazing, Lisa!

  14. [email protected] Maker on September 20, 2013 at 2:29 am

    Hi Sally,

    Just wanted to say that I love these!!

  15. Nancy on April 28, 2014 at 1:54 pm

    Sally-these are so pretty and yummy looking! Of course most of everything you post does. Love your blog and its pretty layout.

    • Sally on April 28, 2014 at 3:03 pm

      Thank you Nancy!

  16. Farrah on May 13, 2014 at 5:30 pm

    I always thought making donuts was super complicated, but this looks very doable! 😀 Thanks so much for sharing the recipe! They look glorious and I need to get my hands on some jam so that I can make em’!

  17. Isabel on June 27, 2014 at 4:50 pm

    Wonderful recipe! I just made these donuts and only had one problem–getting the frosting as thick as yours. I must have added at least 3 cups of powdered sugar and it’s still more of a glaze. I’ve coated the donuts more than five times and it’s still transparent. Still very tasty though! I am sure there’s something I can do differently next time to get it thicker. Even if the recipe is perfect, some of us just aren’t as skilled and need to try it a couple times.
    I love your blog! You always have spot-on, delicious recipes. Yesterday I made your inside out chocolate chip cookies and they are perfect. I am going to try to make a recipe from your blog every day, Julie and Julia style.

    • Sally on June 28, 2014 at 1:20 pm

      Hey Isabel! So happy you enjoy my recipes. I’m glad you love my blog too, it means a lot! The “Frosting” is suppose to be a little thin, like a glaze. I call these “frosted” because that’s how donut shops refer to them. Try leaving out the milk/cream – sounds like your strawberries are extra juicy!

  18. Maricela on September 24, 2014 at 10:32 pm

    Love your recipes. How do I store these once baked? Thanks

    • Sally on September 25, 2014 at 2:15 pm

      Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for up to 2 days.

  19. Diego on October 27, 2014 at 11:07 pm

    Sally,
    your recipe worked great and its very natural, The only issue I am having is that most of the people said the frosting is just too sweet. ( Which is kinda obvious if you see that its 99% sugar). Now the question is… any idea to reduce the sweetness? lemmon? salt? butter? nothing? all?

    Thank you so much!
    Diego

    • Sally on October 28, 2014 at 4:33 pm

      A squeeze of lemon will help! Or a pinch of salt.

  20. jo on December 11, 2014 at 12:29 am

    This may be a stupid question but I love the flavors and don’t have a donut pan. Do you think would be okay to make this in a muffin pan?

    • Sally on December 11, 2014 at 7:40 am

      Absolutely! The bake time will be around 15-17 minutes. Maybe a little more.

      • jo on December 11, 2014 at 5:16 pm

        Thank you for your prompt reply! It’s much appreciated. Have a great day!



  21. Carla on February 6, 2015 at 9:39 am

    Hello Sally!!!

    My sister and I adore you! I had a question about these amazing looking donuts. Since Valentine’s Day is coming up I wanted to make them but I really want to use Strawberry Milk (my sister’s kids love it). How can I incorporate that into these donuts to maximize the flavour of the strawberry milk?

    Thanks!

    • Sally on February 6, 2015 at 3:38 pm

      Hi Carla, you can use strawberry milk in the donut batter.

  22. Annie on July 12, 2015 at 12:52 pm

    Hey Sally! These look wonderful! However, I am allergic to gluten. If you were to make them gluten-free, could you swap the flower for gluten-free or rice flower? Thanks for all you do!

    • Sally on July 12, 2015 at 6:26 pm

      You can try a gluten free flour! To be honest, I know little about gluten free baking.

    • jen on November 6, 2015 at 12:58 pm

      I do all gluten free baking and you can substitute gluten free baking mix (such as pamelas) and wow they are amazing.

  23. Rain on July 24, 2015 at 11:17 pm

    Hey Sally! I don’t have any strawberries (and I didn’t find any in the market yesterday), so can I possibly make the frosting without strawberries? Maybe only with jam? 

    • Sally on July 25, 2015 at 8:57 am

      Jam would work, yes!

  24. Niki on January 22, 2016 at 3:29 pm

    I just made these, they’re so good and crazy adorable! I used rainbow sprinkles, jimmies,  stars and  hearts, it sort of looks like the lisa frank factory came to my house! My kid is going to LOVE them! 
    I’ve used 4 of your recipes recently(not all donuts) and they have all been a huge hit! 

    • Sally on January 22, 2016 at 5:20 pm

      Ha! I love it! I was a lllll about lisa frank in grade school 🙂 Your donuts sound perfect.

  25. Julia Deming on February 5, 2016 at 3:35 pm

    Hi Sally, I am about to make these donuts, I wanted to know about how many calories are in one donut?

  26. Marci on March 25, 2016 at 8:54 am

    Hi Sally! Do the eggs and yogurt need to be at room temperature, or can they be straight from the fridge? Making these for Easter brunch this weekend and can’t wait. Thank!! 

    • Sally on March 26, 2016 at 9:49 am

      room temperature is best!

  27. Lisa on August 28, 2016 at 9:25 pm

    My daughter wants a Donut Cake for her birthday. Could this recipe be used in the Giant Donut Pan?

    • Sally on August 29, 2016 at 2:29 pm

      I don’t think there is enough batter for it. What about using a yellow cake recipe and adding glaze?

  28. Parisa on February 10, 2017 at 9:12 am

    Hi Sally, 

    These look amazing! Was wondering what the baking time would be for a mini donut pan? Thanks! 

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