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!

More Donut Recipes

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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. Okay thank youu! Another question, since this looks like a cake…but in donut form (the funfetti) cake..does this taste like that cake..but in a donut shape…or more like a donut?

    1. Not as spongy and airy as a fried donut, but definitely not like cake either. Sort of in between.

  2. 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.

  3. 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.

  4. 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 🙂

    1. NICE! These are great as muffins Elaine. Enjoy!

  5. Hi Sally
    Just looking at these donuts makes me happy. I love your photos! I recently made vanilla bean baked donuts with a chocolate glaze and mentioned your donut recipe in my post. If you get a chance, check it out:
    Take care!

  6. Katie Grace says:

    These look like heaven. My friend and I are planning to make them next weekend and it’ll be so much fun.

  7. Can’t wait to make these! Is the yogurt essential? Would u recommend something in place of the yogurt, since im all out at the Moment

  8. I find using cake flour instead of all-purpose (same amount, actually) makes them softer. But they’re suppose to be slightly dense, like cakey donuts.

  9. Wow! I just purchased my donut pan a week ago and it finally arrived. I eat very clean and want to experiment with the receipt you posted.

    Can I do a a mixture of whole wheat flour and cake flour? (I have both!)
    I don’t like to use white flour normally…
    and can I replace the butter with coconut oil ? (I usually sub for that in all baking and so far, so good!)

    Let me know please I am EAGER to make these!!!


    1. Melted coconut oil should be fine and I’ve never tested with cake or WW flours. Let me know if you do! Perhaps a 1/2 of each would be good.

  10. So my kids have dairy and egg allergies, so I just used my substitutions.. These came out deliciously perfect! They taste like a normal donut!!! My new favorite recipie!!! Can I make them into cupcakes?

    1. Definitely! I’m unsure of the bake time though.

  11. Made these last night, ok, really it went into 3am this morning. And here it is, 9am and And I’m up making more, only this time I decided to use my BabyCakes donut hole maker. Works great either in the oven or in the BabyCakes. With the donut hole maker, you get a lot more donuts to munch on. Now, for the taste and texture. These are really, really good. I have found that using the BabyCakes, they tend to have more of an exterior found on deep fried donuts. These are great and will definitely will use this recipe again. Thanks for a great recipe. 🙂

  12. The one thing I forgot to mention, is my first 2 batches were made in my mini donut pan and one batch was made in my full size donut pan maker. My favorite however, is how they are coming out in my BabyCakes Donut hole maker. So, if anyone wants to know, yes, they bake up beautifully in one. Oh, and they only need to bake for 5 minutes. Then they’re done. 🙂

  13. If you were asking me, then yes, I did remember the baking soda and baking powder. These were great. But the turned out best in the BabyCakes Donut Hole maker. More like a donut. I’m assuming it has something to do with the fact they are being baked from and top and bottom at the same time and locking in the moisture?? I don’t know. lI can only say they are great and more like a donut when baked like that, then when I baked them in my mini donut pan, or my full size donut pan, in the oven. Great recipe. 🙂

  14. So I only had blueberry Greek yogurt and a mini bundt pan, and these turned out soooooo great! Perfect recipe, bookmarked!

  15. Your blog is amazing, thank you very much!
    My mom gave me doughnut pan and I found your recipe
    I had no expierience, but my donuts turned out to be amazing and cute! Just like donuts from stores, this is so awesome!

  16. 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.

  17. 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!

  18. Is any kind of yogurt good to use?? I would love to make this now. I have all the ingredients expect for greek yogurt. Juat have regular for banana bread i made the other day.

    1. Regular yogurt is just fine.

  19. Hello, I have just come across this pin and really want to make them. I am however lactose intolerant and was wondering if a soya yoghurt can be used? I see you say the milk can be replaced but just wanted to check with yoghurt?
    I prob should make them normal but would be very disappointed I couldn’t eat one lol
    Thanks gemma

    1. Hi Gemma, soy yogurt is just fine.

  20. 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!

    2. Gluten free alternative . My son was allergic to all kinds of stuff. The only book I found true recipes that turn out is. Great Foods Without Worry, by Cindy Moseley.  If you have an alternative food store. Her banana muffin recipe can be changed to other flavors . As well as other recipes. The only thing I had to do is measure everything exactly as it says no eyeballing measurements.  This book will give you back your bread fix. I bet you can order it from a book store or online.  I bought it 11 years ago . I happen to see an episode on Oprah of this woman’s struggle and success. Made my life and my son’s better.

  21. Amazing!! Didn’t have a donut tin so I tried the DIY donut pan idea from and worked perfectly!! Thank you for the wonderful recipe, I followed it to a ‘T’ (weighing out measurements) and it all went to plan 😉

  22. If I use self rising flour would I still need to add baking soda? I know that baking powder is already in the self rising flour, but not sure about the soda.

    1. I’m unsure.

  23. I don’t eat fried food since march, so I haven’t had the chance to eat a good donut, until today thanks to your blog, loved your recipes and this donuts are amazing, and so easy to make. Thank you so much! 🙂

  24. Hi Sally! I’m finally getting around to making these donuts but had a question. I would like to make them into mini donuts and have a mini donut pan that would allow me to make 12 mini donuts. How many mini donuts would this recipe make and how long would you suggest baking the smaller size donut? Thanks so much for your help!

    1. Hi Lacey! I’m unsure of the *exact* amount of mini donuts this recipe will yield. The bake time would be less. Again, unsure of the exact time without trying it. I don’t have a mini donut pan. Keep a close eye on them in the oven because the mini size will bake very quickly.

  25. Joshua Coates says:

    Hey! I’m just starting to bake more and stumbled across this awesome website. Great job! I’m curious: how many donuts does this recipe make? Thanks!

    1. Hi Joshua – the recipe makes 8 donuts

  26. 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!

  27. Yummy! Those look good, and I’ll be trying them tomorrow. Question though, if I wanted a chocolate glaze, would I just add a little cocoa powder to the glaze mixture?

    1. no, I suggest my chocolate ganache:

      1. That is one tasty ganache, thank you 🙂

  28. I just made these in my countertop Big Boss Grill using the donut plates. Again, another delicious recipe from you Sally!!!! I cheated though and sprinkled them with powdered sugar instead of icing!

  29. Made these this morning for breakfast with my new donut pan I got for Christmas 😉 they were delicious!! I didn’t even need the glaze on top They were heavenly both ways 😉

  30. Diana mendoza says:

    Made this with my grandkids , just bought myself for Christmas a mini donut pan and was looking for an easy baked donuts scope and came across yours this was perfect !!! I had everything in my cupboard already. Came out perfect 1 batch gave me 24 mini donuts. So we made 2 batches one for them to take home and one for myself. They looked yummy and tasted just as yummy!!! Thank you I will come back to your site for further recipes!!! Love the photos they are a big help.

    1. Thanks for reporting back, Diana! So glad you and your grandkids enjoyed them.

    2. Did you change any of the oven temperature settings or baking time because it was a mini donut pan? Thanks 🙂

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