Baked Funfetti Donuts

Make any morning special with a batch of baked sprinkle donuts! They’re double dipped in vanilla glaze, topped with sprinkles, and simple to make. These baked donuts can easily be adapted into muffins if you don’t have a donut pan. See my recipe notes.

stack of 2 baked funfetti donuts topped with vanilla glaze and sprinkles

These sprinkled, glazed donuts taste like an absolute dream come true. They’re the happiest donuts in the world– you can not NOT smile when you eat them!

sprinkles in a container

Why You’ll Love These Baked Donuts:

  • No electric mixer required
  • Baked, not fried
  • Filled and topped with sprinkles
  • Double dipped in vanilla glaze
  • Soft, dense, and cakey (more like a muffin than a fried donut)
  • Perfect for birthdays and celebrations
  • Totally fun and happy!

baked funfetti donuts topped with vanilla glaze and sprinkles on a white plate

Two Parts to Baked Sprinkle Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my chocolate frosted donuts, baked cinnamon sugar donuts, crumb cake donuts (doubled for that recipe), baked maple donuts, and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts. There’s a small handful of basic ingredients required like flour, egg, leaveners, and milk. I like to add Greek yogurt to the donut batter for a moisture punch (sour cream works too) and a little nutmeg for that quintessential bakery taste.
  2. Vanilla Glaze: You only need 3 ingredients for the vanilla glaze. Combine milk, confectioners’ sugar, and vanilla extract and heat them together over low heat. This extra step of heating the ingredients together helps the glaze “set” on top of each donut.

baked funfetti donuts topped with vanilla glaze and sprinkles

Quick Overview: How to Make Baked Sprinkle Donuts

You only need a couple bowls and a spatula for these easy donuts. No mixer required!

  1. Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. Gently fold in the sprinkles.
  2. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this below). Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  3. Bake. They bake up VERY quickly!
  4. Make the glaze. I usually do this as the donuts bake. Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth and remove from heat.
  5. Dip into glaze. Begin dunking the donuts, one by one, into the glaze. Place on a cooling rack so the excess icing drips down. And don’t be afraid to do a double dip! Double dip > single dip. Don’t forget to top with additional sprinkles!

2 images of piping donut batter in a donut pan and baked funfetti donuts on a cooling rack

pile of baked funfetti donuts topped with vanilla glaze and sprinkles on a white plate

More Donut Recipes

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stack of 2 baked funfetti donuts topped with vanilla glaze and sprinkles

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


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



  • 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
  • 1/3 cup rainbow sprinkles


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


  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 to 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.


  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. Special Tool (affiliate link)Donut Pan
  3. Nutmeg: Gives that “bakery donut” taste.
  4. Milk: Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
  5. Yogurt: Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
  6. 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


  1. These look so yummy! Should they be glazed right before eating? I am wondering if the glaze will soak into the donuts after they sit for a few hours.

    1. Nope, the warmed glaze will “set” on the donuts rather than sinking through. (some will sink through, of course – but most of it sets on top)

  2. I loved it! I don’t own a donuts pan but I made them like muffins! Delicious! I made half the glaze and could pass my muffins twice on it! Yummy!

  3. My 4 year old and I just made these using little heart sprinkles…..we had so much fun and so they are so good!

  4. I made these for my 3 kids this morning, they were a HUGE hit! They said they are better then any donut they have ever eaten!!!

  5. Mandy McElroy says:

    These look delicious! I don’t have the yogurt on hand… is there anything I can replace it with??


    1. sour cream or applesauce could work. Enjoy!

  6. I’ve been looking for a basic donut recipe that I could use as a canvas and this worked perfectly! I removed the sprinkles and the glaze and was left with the perfect basic cakey donut- ideal for experimenting with flavors and combinations!

  7. Are you using a standard size donut pan or mini donut pan? If standard, would these work in a mini donut pan?

    1. Standard 6 count – and yes, mini donut pan would be fine. I’m unsure of the bake time.

  8. Can I use this for a donut cake…. essentially just one big donut (size of an 8″ cake)? How would you adjust the cooking time/temp? THANKS!

    1. I’m unsure Heather – I’ve never tried that before. The oven temperature would stay the same.

  9. Ayesha Munshi says:

    Just made these doughnuts and they were amazing. Everyone loved them! Instead of using multicoloured sprinkles and the glaze, I just coated the doughnuts with milk chocolate and chocolate sprinkles. They tasted great! Thank you sooo much for the recipe.

  10. Elaine @ Cooking to Perfection says:

    Making these today, Sally! I need some sprinkles to brighten my post-weekend blues haha. And I have yet to invest in a donut pan (but your posts are inspiring me), so I’m making these as muffins. I’m sure they will be just as cute and delicious 🙂

  11. Just made these, and they were a hit with my 8 year old. They look so good. Will be perfect for a birthday party soon.

  12. Wonderful (and easy) recipe! I wanted a snack, but did not want to mess with or wait for yeast donuts. The only sub I made was that I used sour cream in place of yogurt, and I left out the sprinkles. I lightly brushed the finished donuts with butter and sprinkled with cinnamon sugar. Perfect! Thank you!

  13. Do you have any recommendations for making these gluten free? Any particular flour, and should the measurement stay the same? They look awesome!

    1. I have no experience with GF flours. Sorry!

  14. Melissa Heanssler says:

    I made these in a muffin pan without the sprinkles. I also just put them in a bag with cinn. and sugar and shook. They are Awesome so moist I’m going to try them again with pumpkin Greek yogurt instead of vanilla Greek yogurt. The reviews I got on them was great! Thank you for sharing your recipes with all of us!

  15. Can you substitute sour cream for the greek yogurt?

  16. 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!

  17. 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!

  18. jemir colon says:

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

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

  20. Hi Sally! 

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


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

  21. 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.  

  22. Seriously THE WORST recipe for funfetti donuts ever! They smell nothing more than nutmeg! Don’t make these! 

  23. Hey I was just wondering if I can use vanilla yogurt instead of Greek yogurt? 

    1. Absolutely.

  24. These turned out amazing! They were so light and fluffy. I didn’t have a donut pan so I baked them in a mini muffin pan. I also just sprinkled nutmeg in lightly and used vanilla Greek yogurt. I also coated some in chocolate, cinnamon and sugar and filled some with jam.

  25. 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!!

  26. 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!

  27. 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!!

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

  29. 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!

  30. 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.

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