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 vanilla icing 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 icing 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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Print

Baked Funfetti Donuts

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American

Description

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 (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg*
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (60ml) milk*
  • 1/4 cup (60g) Greek yogurt*
  • 1 large egg
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup rainbow sprinkles

Glaze

  • 1/4 cup (60ml) milk*
  • 2 cups (240g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • optional: extra sprinkles for topping

Instructions

  1. Preheat the oven to 350°F (177°C). 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.

Notes

  1. Freezing Instructions: 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.
  2. Nutmeg: Gives that “bakery donut” taste.
  3. Milk: Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
  4. Yogurt: Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
  5. Muffin Pan: 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.

Keywords: funfetti donuts, baked funfetti donuts

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

279 Comments

  1. If I’m making mini donuts, how long should I bake them in the oven?

    1. I’d say a minute or 2 less. Just until they spring back when touched.

  2. Do you have a DF substitute recommendation for the yogurt?

    1. Find any good subs for the yogurt?

  3. Can I turn this into a cake?

  4. Can I make this into a cake? What temperature and for how long?

    1. Sally has many other funfetti recipes designed for cakes. It would probably be easier to just follow one of these that she wrote: https://sallysbakingaddiction.com/2014/12/29/funfetti-sheet-cake/
      https://sallysbakingaddiction.com/2015/05/27/funfetti-layer-cake/
      https://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

  5. Would frying these also work?

    1. Hi Jenn! No, I don’t recommend it. Here are my fried donuts if you want to try them instead: https://sallysbakingaddiction.com/2016/05/02/how-to-make-homemade-glazed-doughnuts/

  6. Perfection! I used a mini muffin pan and baked for 8 min. To make donut bites. They were a huge hit for my daughter’s12th birthday.
    Sally, thank you for recipes that I can always count on to be great.

    1. Can’t wait to try these! Can they be made a day ahead? If so how do you recommend I store them? Thanks!

  7. Have you tried this recipe or a similar recipe with chocolate chips instead of sprinkles? I’m trying to find a good baked chocolate chip donut recipe.

    1. Hi Jaki! I haven’t tried it, but subbing in chocolate chips shouldn’t be an issue. Enjoy!

      1. Thanks! Tried it. Loved it! I used mini chocolate chips, and put a little powdered sugar on top instead of glaze. Definitely a keeper!!

  8. These were really good! I might use a little less than 1/2 cup of sprinkles but other than that these were super easy and tasted great!

  9. These were so pretty when finished! Love the sprinkles! I did use less than 1/2 cup in recipe and I would suggest maybe a little less nutmeg, maybe just 1/8 tsp. They definitely had a powerful nutmeg taste to me and that was all you could taste really. Loved the icing!!

  10. So yummy!! Yass to warming the glaze and Yass to double dipping, your treats are always extra!

  11. Eileen Moore says:

    Made these today, and my family loved them! I was able to make 12 smaller donuts, and baked them for 8 minutes. LOVE the glaze double-dip tip!

  12. Yum donut my mouth is getting watery,
    I love this kind of recipe because they are deliouces

  13. Hi, just wondering if the batter can be made the night before?

    1. I don’t recommend it. The leaveners are activated as soon as they are mixed so it’s best to bake right away!

    2. You could mix the wet and dry ingredients separately and only combine them when you are ready to bake the next day.

  14. Just made these in mini muffin pans. They were awesome. A hit with the family.

  15. Can I make these in my mini donut maker?

    1. I don’t see why not, Mary! I’m unsure of the bake time.

  16. Delicious! How could I make this a chocolate glaze?!

    1. Hi Arielle! Try the chocolate frosting from these chocolate frosted donuts.

      1. Thank you Sally! And thank you for all the hard work you do creating these recipes!

  17. Jehan Khalid says:

    Made these for the kids during quarantine, had my 3.5 year old help out. He was so excited for these we had so much fun decorating the donuts and eating them as well! They turned out soooo good ! Thank you for sharing this ❤️

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