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.

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

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!


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!

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

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.

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

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!

How to Make Baked Funfetti Donuts. Get the recipe at

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

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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

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


Comments are closed.

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

    1. That makes me very happy to read. 🙂

  2. “Healthy” is a relative term, and I’d definitely say these stick with your “Healthy January” theme! Fried ones are a lot less nutritious. It’s all about perspective. 🙂 And thank you so much for the warm glaze tip! I had no idea how donut shops did it; I thought they just worked their magic to make their donuts so perfect. (Or maybe that was the frying…) And I although I normally choose chocolate over vanilla, I ALWAYS order my donuts with rainbow sprinkles!

    1. chocolate frosting with rainbow sprinkles – you can’t beat that some days, Amy. I love those too!

  3. Yes! Renee, you absolutely need a donut pan. They are so inexpensive these days.

  4. i want to try to bake doughnuts. these look fun!

  5. 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!!!

    1. Wow, what a compliment! Tell them (and you, of course!) thank you. 🙂

  6. Amy @ What's Baking Baby? says:

    These look amazing! Can’t wait to try them!

  7. Where can we find ‘good’ sprinkles? A lot of the ones I get have this crummy-bland after taste that really isnt pleasant. Any suggestions?

    PS. a donut recipe without yeast? Thank you! I’m so hesitant with yeast.

    1. Yep, no yeast in these baked donuts. I link to where I purchase sprinkles a few times:

      1. I’m curious….I have heard a lot of bad comments about, do you always get good service?

  8. Just made these today and the flavor is absolutely amazing. I am in love with the batter and the donut and the sprinkle/combo glaze. Can’t believe they are baked, yay!!!!

    Just curious how you got your glaze so white?!?! Mine was an ecru/beige color after I added the vanilla. Tasted incredible just not stark white like your pics.

    Thanks for the recipe!!! ( I doubled it!)

    1. Perhaps my vanilla was not as dark as yours? The glaze was an off-white in real life. Happy you loved them!

  9. I always fail with the glaze! It wont stick and is completely see through, mine def did not look like that, although I made them as muffins…

    1. Did you dip the muffins into your glaze at least two times? That’s how it will stick. Try warming up the glaze for a bit longer next time. After the powered sugar is thoroughly mixed, leave it warming on the stove for a few minutes. Remove from heat, allow to cool for 5-10 minutes, then dip.

  10. Not only are these adorable, I am betting they taste like perfection too. Yum!

  11. honeywhatscooking says:

    Just came across your blog by a mention on Cate’s blog. SO NICE! I’m so coming back. These look amazing.. I’m gonna bookmark these. Love that it’s only 2 tbsp of butter. 🙂

    1. Yeah! Let me know if you try them. Happy you found my blog!

  12. I’ve always wanted to make doughnuts but was hesitant about frying them. I love that these are baked and they are definitely going on my menu!

    1. I’ve fried donuts before, but truthfully – I think I prefer the baked version. Mostly because it’s just so much easier! Hope you try these, thanks Elizabeth!

  13. Hi Sally! One quick question: Do you own one or two donut pans? Thank you!

    1. I have two.

  14. Hi Sally! I was wondering what Greek yogurt you use for these. Also, do you only use that brand for any baked good? Thank you.

    1. I used Chobani. Sometimes I use Fage or really whatever is on sale that week.

  15. I was going to post asking if I could bake these in a muffin pan, but you already answered my question!! you’re wonderful. now I just need to figure out if I *really* need to run to the store to get yogurt or if my mixed berry activia with the fruit chunks removed will do the trick… I mean, fruit donuts taste good too, right?? I’ll let you know what happens!

    1. I think your fruit active yogurt would be just fine, Brigid! Let me know how it goes.

  16. The nutmeg taste is awesome! I´ll definitely make them again! Next time hopefully with rainbow sprinkles that don´t bleed. Yours look so pretty 🙂

  17. Emily Brockley says:

    Why isit that everytime I go on this websitre (which is extremally often) I find a recipe that I’m DYING to make and personalize? I think i’ll use whole-wheat flour?(: oh and lets not forget the donut pan is now residing on my birthday wish list!

  18. Emily Brockley says:

    Where can you buy a donut pan anyways? O-O I’ve never seen one in person. Actually ever, your blog was the first time I saw one.

    1. Hey Emily! I often see them at Target, Home Goods, Bed Bath & Beyond, or Walmart.

  19. Hey Sally! I have a quick question for you. I live with my husband in the caribbean while he attends medical school here and I make my living by baking/cooking for the other students. I use you’re recipes quite a bit and baked donuts seem to be a favorite. I have a problem with my glaze setting as quickly as I need it to. I haven’t tried warming it, so that may be the answer to my problems. I like to have their food freshly baked so I get up around 5:30am to start baking and sell the first batch around 7:15. Normally the bagged donuts end up gooey and sticky from the glaze smearing – even though it feels solid before I put them in. About how much time should I give the warmed glaze to fully set before I’m able to bag it? Or is it even possible to have it fully set in that amount of time?
    Thanks so much!

    1. Hey Stephanie! I found that the warmed glaze doesn’t set for a good few hours. This may be a good recipe to make the night before! Definitely warm the glaze though – it will help it set and give it that “bakery” glaze texture and taste.

      1. Awesome, thanks so much for the quick response! Are the donuts okay sitting out overnight or should I cover and store them?

      2. Cover tightly – they’ll be fine at room temp. Thanks Stephanie!

  20. Seriously I just made these for my kids in a mini cupcake pan. It turned out soooo good. Might make this again since I demolished more then half of them with my coffee. Thanks for such a great recipe. One of the simplest thing I have made in a while yet stunning.

  21. 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!

  22. Hey Sally, I’m in college and I would love to make these for my friends and I! I was wondering if there was any way I could pipe these as dots on wax paper and make them little mini doughnuts since it’s hard to access an actual doughnut tray?

    Thanks for the recipe!

    1. That’s a great questions, Avni and unfortunately, I’m unsure of the answer. I’ve never tried it myself but something tells me the batter will just run all over the baking sheet. It’s needs “walls” to set up properly. You may bake these as muffins though if you can get your hands on a muffin pan. About 15 minutes as muffins.

      1. Thank you, that’s perfect!!

  23. Wow these look amazing! I follow you on Pinterest and I have commented on your cake batter chocolate chip cookies (they are EPIC) and I can not wait to make these. I ordered the doughnut pan on Amazon this morning along with my pre order for your new cookbook. I just can’t wait till it arrives. Your recipes are absolutely delicious and your photos truly show your passion for baking. Thanks for all your hard work you put into your blog.

    1. Thanks so much Vanessa 🙂 I’m excited for you to try these and get my cookbook!

  24. Whitney @ Yoga All the Time says:

    I made these this morning and they’re wonderful! This was my first experiment with donut making and these were easy and simple to do. I was able to make 9 donuts instead of 8 with your recipe. I loved that making, baking, and cleaning up was a lot quicker than making a cake or cupcakes. I will definitely be making them in the future. I also bookmarked the sprinkles you recommended. Thanks!

    1. Thanks Whitney! I love how easy donuts are too. Quick, simple clean-up. Can’t beat them!

  25. 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!

    1. Hi Jacky – they’re my favorite basic donut as well. Thanks for reporting back!

  26. Anne @ Webicurean says:

    My mom was craving donuts, so I broke out my shiny new donut pan and made these–and they were a hit. I love that they came together so quickly. Great recipe, thanks for sharing!

  27. 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.

  28. Made these yesterday morning, and they were delicious! My sprinkles did bleed in the batter a little (I didn’t have the brand you suggested) but they still looked great.

    Also, bought your cookbook on the weekend (only one left at my Chapters in Toronto, Canada) and made the peanut butter cookies. My husband ate half the batch in an afternoon. TO DIE FOR!

  29. I only used the baking powder, what’s the difference between both?
    thank you!! 🙂

  30. Hellooo. So weird question. Ive been lookin everywhere for a donut pan and finally found 1 at shopko. All of em that ive seen have 6 donut holes… and urs makes 8. So do u just have 2 donut pans… or just bake separately?

    1. Hey Jennifer! Not a weird question at all. I make two different batches, so the 2nd batch only has 2 donuts.

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