These easy and super moist Baked Funfetti Donuts are the perfect treat for any occasion! They are studded with bright rainbow sprinkles, double dipped in vanilla glaze and are SO easy to make!
Baked Funfetti Donuts Ingredients
Funfetti Donuts
- All-purpose Flour - Use a good quality flour such as King Arthur.
- Baking Powder & Baking Soda - These leveners will make these donuts tender and help them rise .
- Salt - Just a little to balance out the sugar and flavors.
- Unsalted Butter - Using room temperature butter to make these donuts light and fluffy.
- Neutral Oil - Oil will keep your cake moist. You can use any neutral oil such as avocado, canola or vegetable oil.
- White Sugar - Do not use less sugar than what is called for in this recipe. The cake isn't very sweet. Using less will result in a dry cake.
- Clear Vanilla - Clear vanilla is what gives funfetti that cake batter taste. I use Watkins brand. If you do not have clear vanilla, you can use regular vanilla extract.
- Almond Extract - Almond extract is a must. It adds another layer of flavor.
- Eggs - Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
- Greek Yogurt - Not only will the yogurt give the donuts structure, it will also make them moist. Again, make sure your Greek yogurt is at room temperature. You can also use sour cream.
- Whole Milk - Make sure to use whole milk. More fat will make the donuts more tender.
- Sprinkles - We are using rainbow jimmies. Do not use nonpareils, as they bleed.
Vanilla Glaze
- Confectioners' Sugar - Also known as powdered sugar or icing sugar.
- Milk - You can use any milk.
- Clear Vanilla - For flavor.
- Almond Extract - For flavor.
Baked Funfetti Donuts Instructions
Detailed instructions are in the recipe card below!
Step 1 - In a large bowl, add butter, oil, sugar, clear vanilla and almond extract. With a hand-held mixer, mix on medium until light and fluffy, about 2 minutes.
Step 2 - Next, add your eggs and mix on medium for an additional 2 minutes.
Step 3 - Mix in your Greek yogurt until combined and then add your milk.
Step 4 - In 2 additions, add your dry ingredients and gently mix until incorporated. Do not overmix.
Step 5 - Gently fold in your sprinkles just until combined. Transfer the batter to a piping bag or ziploc bag with the end snipped off. Fill each donut cavity about ⅔ of the way full.
Please note: If you only have 1 donut pan like I do, bake off your first batch and leave the remaining batter on the counter. It's totally okay for the batter to sit untouched for up to 30 minutes.
Step 6 - Bake at 350ºF (180ºC) for 10 to 11 minutes. An inserted toothpick should come out clean. Allow to sit in the pan for a minute and then invert onto a wire rack to cool completely. If you have more batter, clean your donut pan and bake off the rest of your donuts.
Step 7 - Meanwhile, make your glaze by whisking together, confectioners' sugar, clear vanilla, almond extract and milk. The consistency is up to you, but I recommend keeping it on the thicker side. If it's too thin, it will just disappear and run down the sides of the donut. If you like a thicker glaze add more sugar and if you like it thinner, add a touch more milk.
Step 8 - Once the donuts have cooled, dip the tops in the glaze 2 times. Garnish with sprinkles immediately and Enjoy!
EXPERT TIPS
- Use a kitchen scale to weigh all your ingredients. It's the best and most accurate way to bake. You can read more about this below.
- If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Make sure your ingredients are at room temperature - This includes the butter, eggs, Greek yogurt and milk. Quickly bring your butter to temp, by cutting into small cubes and letting it sit on the counter. To quickly bring eggs to room temp, submerge them in a bowl of hot tap water for 15 minutes. To quickly bring your yogurt and milk to temp, microwave them separately for 10 to 15 seconds.
- Do not overmix your batter - Overworking the batter can result in a tough donut.
- Follow the recipe exactly - I know it can be tempting to alter a recipe, but doing so can change the final outcome.
- Do not overbake - Overbaking will dry out donuts. It will take about 10 to 11 minutes to bake.
- If you overfilled your donut pans and the center hole is not as round or open, use the end of a piping tip to cut the center out.
More Funfetti Recipes
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📖 Recipe
Baked Funfetti Donuts
INGREDIENTS
Funfetti Donuts
- 2 Cups (240g) All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 5 tablespoon Butter room temp
- 2 tablespoon Oil
- ⅔ Cup (134g) White Sugar
- 2 Large Egg room temp
- ½ Cup (113g) Full-Fat Greek Yogurt or Sour Cream room temp
- ½ Cup (113g) Whole Milk room temp
- 2 teaspoon Clear Vanilla or Vanilla Paste
- 2 teaspoon Almond Extract
- 4 tablespoon Rainbow Jimmies Sprinkles extra for garnish
Vanilla Glaze
- 2 Cup (227g) Powdered Sugar
- 3 to 4 tablespoon Milk
- 1 teaspoon Clear Vanilla or Vanilla Paste
- ½ teaspoon Almond Extract
Instructions
- Place a rack in the center of the oven and preheat to 350ºF (180ºC). Spray your donut pan with a baking spray such as Baker's Joy and set aside.
- In a medium sized bowl, sift together flour, baking powder, baking soda and salt and set aside.
- In a large bowl, add butter, oil, sugar, clear vanilla and almond extract. With a hand-held mixer, mix on medium until light and fluffy, about 2 minutes.
- Next, add your eggs and mix on medium for an additional 2 minutes.
- Mix in your Greek yogurt until combined and then add your milk.
- In 2 additions, add your dry ingredients and gently mix until incorporated. Do not overmix.
- Gently fold in your sprinkles just until combined. Transfer the batter to a piping bag or ziploc bag with the end snipped off. Fill each donut cavity about ⅔ of the way full. Please note: If you only have 1 donut pan like I do, bake off your first batch and leave the remaining batter on the counter. It's totally okay for the batter to sit untouched for up to 30 minutes.
- Bake for 10 to 11 minutes. An inserted toothpick should come out clean. Allow to sit in the pan for a minute and then invert onto a wire rack to cool completely. If you have more batter, clean your donut pan and bake off the rest of your donuts.
- Meanwhile, make your glaze by whisking together, confectioners' sugar, clear vanilla, almond extract and milk. The consistency is up to you, but I recommend keeping it on the thicker side. If it's too thin, it will just disappear and run down the sides of the donut. If you like a thicker glaze add more sugar and if you like it thinner, add a touch more milk.
- Once the donuts have cooled, dip the tops in the glaze 2 times. Garnish with sprinkles immediately and Enjoy!
Jaquelin says
Thanks!
Lisa says
Thank you for stopping by!