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.


  1. Hi there! These look fun and tasty! My 4 yr old and I will love to try these very soon. I just purchased a donut pan and will be whipping up a batch this weekend. I do have a question about the icing: using confectioners sugar in the past for glazes, it always seems to have that “powdered sugar” aftertaste. How can I mask that flavor so the icing will taste like bakery quality?

  2. These look amazing! Will the donuts turn out ok if I double the recipe? Thanks!

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

  4. Nancy M Carlson says:

    Hi Sally,
    I know this is an older post but I could have sworn that I saw that you recommended a certain jimmie that did not bleed or just that they were you’re favorite to use. I consider you to be the “funfetti queen”. Who else has a funfetti nailpolish inspired by you? 🙂 So I guess my question is: Where do you buy your funfetti? Is there one that is better then others. I see here you say to only use the jimmies and not nonpareils (due to bleeding) in the mix. So if you had your choice which would you recommend?
    Nancy Carlson

    1. Hi Nancy! I always use jimmies in cake, cupcake, donut batter, etc. Because yes you are correct— they are not as likely to bleed compared to nonpareils. I recommend them over nonpareils. I usually buy mine in bulk from here:

      Or I find them at Walmart, Target, the grocery store baking aisle, craft stores like Michaels and AC Moore.

  5. how many does the original recipe yield? Thank you!

  6. The donuts were great, but the frosting was not and ruined that yummy dough!

  7. Hey sally,

    I was wondering how many muffins this recipe would make as am hoping to bake them this weekend! THank you!!!

  8. So I followed the recipe tooth and nail, all but the unsalted butter part. I bought a different brand of butter than usual and I didn’t look close enough to see it was salted. I was in a hurry. It wasn’t until my donuts cakes out very flat that I realized something went terribly wrong. Would that be the reason? Using salted butter? I was so saddened to see such lifeless, limp donuts. ):

    1. Did you bake the donuts right away? Are your baking powder and baking soda expired? I like to replace mine every 3 months.

      1. I baked them immediately after I put the batter in the Ziploc bag and piped it into the pan. And I just bought the ingredients from the store yesterday. I do, however, live in Utah and am at almost 6000 ft in elevation, would that have anything to do with it? I’m determined to make these donuts! They sound absolutely scrumptious.

      2. Yes. This donut recipe is tested at sea level. Here’s a handy chart you can use to modify the recipe for high altitude:

  9. 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!

  10. This looks awesome! I plan to make these to test out for my twin girls breakfast Bday party. 🙂 Would you happen to also have a chocolate version? Or can I just add some cocoa powder to the recipe? If so, how much do you think? Thanks! 🙂

    1. Here are my chocolate donuts. You can make in a donut pan as opposed to bite-sized mini muffin/donuts:
      Bake for 9-10 minutes.

      1. Awesome! Thanks Much!! <3

  11. 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!

  12. 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 🙂

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

  14. Thank you so much for this delicious receipe! My kids love these donuts! I also tried a Wilton receipe, but we like yours a lot more! I’m going to make these for the upcoming Kindergarten party. Greetings from Germany 😉

  15. Hello,

    Can I prepare the batter the day before and just bake them in the morning?


    1. Hi Elaine, the baking powder is activated right away once it is mixed with the wet ingredients. This batter must be baked after mixing. You could, however, mix the dry and wet separately and then combine the two in the morning.

      1. Thank you! That’s what I’ll do. 

  16. 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!

  17. 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.  

  18. Hi Sally, is there a way of adapting this recipe to replace some of the flour or other ingredients with vanilla cake mix? I’m trying for a birthday cake donut recipe and thought this looked like a good place to start!

    1. Jessica, I’m not entirely sure. I wonder if there are cake mix donut recipes out there because I don’t know the best way to go about it here. Cake mix is a funny ingredient to work with sometimes!

      1. Thanks! I’ll keep looking.

  19. Hi Sally, This doughnut looks so yummy. Just wondering, why do you add greek yogurt or other yoghurt, can I substitute this with other dairy product such as more milk?

  20. Hi there…I was wondering if you could freeze these and then thaw glaze and eat? Has anyone had luck with them freezing ok?

  21. Hi there,

    This recipe looks great and easy to bake! Just wondering if I used a mini muffin pan what would the yeild and cooking time be? 


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

  23. I made these this morn8ng. They’re not bad, but I probably wouldn’t make them again. Thanks for sharing though. 

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

    1. Absolutely.

  25. 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.

  26. Hey sally!
    your recipe looks delicious.I want to try it.I don’t have nutmeg.Is it ok to omit nutmeg?

  27. Gracie | Crafts and cupcakes says:

    Thanks for sharing! I tagged you on my blog in this post:

  28. Hi Sally, 
    If I make them in muffin tins, will they still have that lovely donut taste? 

  29. Hi Sally,
    If I double this recipe to make 16 donuts can I make both batches together and bake in 2 batches or do I have to bake a fresh batter each time?

    1. You can double the recipe and bake in batches.

  30. Can I make the batter the night before and put it in the fridge and bake them the next day?

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