Pink Party Donuts

SO fun! Vanilla cinnamon donuts baked in a heart donut pan and topped with pastel pink glaze and rainbow sprinkles! BAKED, not fried donut recipe on

SO fun! Vanilla cinnamon donuts baked in a heart donut pan and topped with pastel pink glaze and rainbow sprinkles! BAKED, not fried donut recipe on

These pink party donuts are not only for Valentine’s Day around the corner but for every day. I mean, wouldn’t your day just be 1000x better if you woke up to pink donuts every morning? You’re guaranteed happiness. As well as a larger pants size.

SO fun! Vanilla cinnamon donuts baked in a heart donut pan and topped with pastel pink glaze and rainbow sprinkles! BAKED, not fried donut recipe on

Do you know how easy it is to make baked donuts? It’s like whipping up an easy muffin batter. And you don’t need a mixer; a simple whisk and a couple bowls will do. One thing you DO need is a¬†heart-shaped donut pan. You can obviously use your regular donut pan, but hearts > circles. The world needs more heart donuts.

The heart shaped pan is just like a regular donut pan, but the cavities are somewhat smaller. Do not fill the heart cavities up very high or you won’t have a hole in the center of the donut. They’ll look a little, ahem, bloated. ūüôĀ

So, careful on that one!

SO fun! Vanilla cinnamon donuts baked in a heart donut pan and topped with pastel pink glaze and rainbow sprinkles! BAKED, not fried donut recipe on

The donuts are flavored with vanilla and cinnamon. You can essentially make any of my donut recipes into hearts and top with this pink icing. For these photos, however, I made a version of my baked cinnamon sugar donuts.

Alright, let’s chat about this pink icing. It’s really just a thick vanilla glaze tinted pink with magical sprinkles on top. I add a little melted butter to this vanilla donut glaze– just adds extra flavor and richness. It also helps set the glaze on top of the baked donuts after a few hours. The glaze won’t completely set, but won’t be dripping off either. A happy (rainbow bright) medium.

So in addition to being pink¬†‚ąö pretty¬†‚ąö ¬†sprinkled¬†‚ąö and heart-shaped¬†‚ąö , these pink party donuts are flavored with vanilla, cinnamon, and nutmeg. Nutmeg is my secret ingredient in baked donuts. I don’t add much; just a little gives the baked donuts that bakery donut taste. You know cake donuts? Just like them! I always add it and I think you’ll be hooked too.

SO fun! Vanilla cinnamon donuts baked in a heart donut pan and topped with pastel pink glaze and rainbow sprinkles! BAKED, not fried donut recipe on

This recipe only makes 9 or so heart-shaped donuts, so I suggest making 2 batches for a larger crowd. And make 2 batches of glaze, too!


Pink Party Donuts

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 mintutes
  • Yield: about 9 heart donuts or 8 round donuts
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


An easy recipe for baked pink party donuts covered in pink tinted vanilla frosting and an overload of rainbow sprinkles. It’s love at first bite!


  • 1 cup (125g) all-purpose flour¬†(spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2¬†teaspoon¬†ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract

Vanilla Glaze

  • 2 cups (240g) confectioners’¬†sugar
  • 3 Tablespoons (43g) unsalted butter, melted and slightly cooled
  • 34 Tablespoons (45-60ml) heavy cream
  • 1 teaspoon pure¬†vanilla extract
  • pinch salt
  • 12 drops red food coloring
  • for garnish: rainbow sprinkles*


  1. Preheat oven to 350¬įF (177¬įC). Spray the donut pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, and buttermilk together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
  3. Spoon¬†the batter into the donut cavities‚ÄĒI highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling only 1/2 – 2/3 full. If baking hearts, do not fill up too much or the donuts won’t have a hole in the center (they’ll puff up too much).
  4. Bake for 8-10 minutes or until the edges are lightly browned. Allow to cool in the pan for about two minutes then place each on a wire rack set on top of a baking sheet or parchment paper (to catch any sprinkles or glaze in step 5). Bake the remaining donut batter (there is usually enough batter for 2-3 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
  5. Make the glaze:¬†In a medium bowl, whisk the glaze ingredients together until completely smooth. Add more cream to thin or more confectioners’ sugar to thicken, if desired. I always add a little salt to offset the sweetness. Dip each donut into the glaze, then place back on the rack. Top with sprinkles. Donuts are best served immediately. Leftovers keep well covered tightly in the refrigerator for up to 3 days. If glazed lightly, the glaze will somewhat set after a few hours.


  1. Freezing Instructions: You can freeze the glazed or plain 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– even with the glaze on. Very tasty.
  2. Double Batch: Instead of doubling the recipe, make two batches. I find it’s easy to overmix when working with a double batch in 1 bowl. Overmixing may lead to too-dense donuts.
  3. Muffins: You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.
  4. Buttermilk: Buttermilk creates a moist and rich tasting baked donut. I highly recommend it. You can use low fat or full fat. If needed, you can use 1/4 cup any milk and 1/4 cup any yogurt (or sour cream) to replace the 1/2 cup buttermilk.
  5. Sprinkles: I mixed a bunch of sprinkles for these donuts– I got rainbow sprinkles from Target and mixed them with Sweetapolita sprinkles.
  6. Donut Pan (affiliate links): Heart-shaped donut pan or regular donut pan.

Keywords: heart donuts, donuts

Since I don’t think you got enough pink today,¬†have you tried my frosted sugar cookie bars yet? Frosting layer as thick as the cookie layer. YUP.

Frosted Sugar Cookie Bars - soft baked and heavy on the sprinkles! Recipe by

I suggest making two batches because these adorable heart donuts will disappear!! Easy baked vanilla donut recipe found on
ake two batches of these easy baked vanilla donuts because they disappear! Heart shaped, SPRINKLES, and you can color the frosting any color!! Recipe found on


Comments are closed.

  1. Hi Sally! These are so adorable! I’m thinking of making them for my friend’s birthday present. I was wondering if for the frosting I could use milk or half and half instead of the heavy cream?¬†

    1. half and half would work instead of heavy cream

  2. My spirits need a lift, heading out this afternoon to buy a donut pan. Heart shaped if I can find one! Thanks Sally! ‚̧

  3. Katie @The Semisweet Sisters says:

    Awww, these are too cute! I really need to get a heart shaped donut pan!

  4. Hi Sally, 

    These look fantastic! I was wondering if i would be able to shake up the recipe a bit and make chocolate donuts instead! Do you think i could just replace the cinnamon and nutmeg in your recipe with cocoa powder to make them chocolate? 

    Thanks! ūüôā¬†

    1. That wouldn’t work– I suggest making my chocolate donut hole recipe and then baking into heart shapes like these!

  5. I just made these and they’re great! I ended up with eleven.¬†

  6. I just made the Pink Party Heart shaped donuts today (Valentines’s Day). ¬†I purchased the heart shape pan. ¬†The donuts tasted good. ¬†I should have tinted the glaze with more red. ¬†The colour was too light. Thanks Sally for your great recipes!

  7. hey Sally..
    am planning on making like a 100 donuts but i dont have the correct measurements for the ingredients and for the glaze. please help

  8. Rebecca Keys says:

    I have a non-stick donut pan, which I lightly grease with oil, and the donuts always stick and are difficult to remove without losing bits. Any tips?!

    1. Hi Rebecca! I usually really have to grease the donut pans well. I use nonstick spray. You can also try to lightly flour the pan after greasing it too.

  9. Hi Ms. Sally..your donuts are so lovely..yummy..I want to try it but I can’t find heart shape pan here..

    Cita from Philippines

    1. Hi Cita! You can use a regular donut pan instead.

  10. Hello Sally…what if I want to fry the doughnuts instead of putting it in the doughnut pan to bake

    1. Hi Treasure! Here is my fried doughnuts recipe.

  11. This has become our Valentine’s Day tradition and my boys (7, 3, and 41) all love them! And they’re easy enough to make on a weekday morning. One question though, the frosting never seems to come together smoothly for me, which must have something to do with the butter, as I’ve made plenty of confectioners sugar and cream frostings before. Any tips?

    1. Hi Tracy, I love that these are your Valentine’s tradition also! For the glaze, make sure your ingredients are all room temperature. After the butter is melted allow it to cool down and also make sure that your cream is room temperature and not cold. That should help keep it smooth!

  12. So fun! I loved the additions of nutmeg and cinnamon. I was happy nondairy milk and yogurt worked here.

  13. Made these for Easter breakfast this year! Simple, fast, and tasty! We put fun Easter sprinkles on ours. Worked well with buttermilk powder.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally