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

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

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

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

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

  4. 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 ❤️

  5. Honestly I’m not sure I would recommend these. There were WAY too many sprinkles in the batter and they really interfered with the texture of the donuts. The donuts were cloyingly sweet and the taste of nutmeg was overpowering. I’m glad I made these the day before a special birthday, because I had to throw them out and make a new batch using a different recipe. I’m disappointed because Sally’s blog is often my go-to for recipes!

  6. I was disappointed with how these came out. If I made them again I would use less nutmeg for the batter and way less vanilla for the glaze. Or a different glaze recipe altogether. I’ve loved many other recipes from Sally. Would love to see this one updated with better measurements.

  7. Is it a must to use the yoghurt?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jess, sour cream could also work in a pinch here. You will need one or the other, though.

  8. The donut had the right texture. I agree with other posters. Wayyyy too much nutmeg taste. I love nutmeg too. Also too many sprinkles. Love the texture though so may try again with just a light sprinkle of nutmeg and 1/4 cup or even less of sprinkles.

  9. I made the funfetti doughnuts and lemon doughnuts today and I’m taking them to work tomorrow. Do you suggest refrigerating overnight or room temperature in an air tight container?

    1. Trina @ Sally's Baking Addiction says:

      Hi Monika! Donuts taste best eaten the same day, though they may be covered tightly and stored overnight at room temperature.

  10. Donna Ramsey says:

    MISS SALLY! do you have an idea on how to make a big donut cake (or donut looking cake) for my almost 1 year old’s first birthday? You always have the best ideas!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Donna, A sturdier cake like this cream cheese pound cake would be perfect for a giant donut cake! You could even add some sprinkles to the batter for a funfetti look. Let us know if you give it a try.

  11. Donna Ramsey says:

    Great idea! As far as the pan goes- would an angel food cake pan work? I don’t have a bundt cake pan.

  12. Hey Sally! I’m planning on making these for my little brother’s birthday party. But I only have a 12 count mini-donut pan. Is is allright if I use that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anusha, absolutely! You may get more than a dozen mini donuts, depending on the size of the donut cavities. Hope they’re a hit for the birthday party!

  13. Hey Sally! I plan on making these for my little brother’s birthday. But I only have 12 count mini-donut pan. Is it okay if I use that? Also, what should the baking time be?

    1. Trina @ Sally's Baking Addiction says:

      We don’t see why not, Anusha! We’re unsure of the bake time.

  14. Sharon Williams says:

    I would make these again but omit the sprinkles and try to make the glaze thicker, maybe not on the stove without being too sweet. I also experienced The sprinkles affecting texture. They seemed to create “holes” so the glaze was absorbed creating a soggy donut. I do agree the nutmeg gives it that bakery taste. Will use this basic recipe again without sprinkles and see how they turn out.

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