Delish Baked Funfetti Donuts

These baked funfetti donuts are the kind of treat that feels celebratory but somehow fits into an ordinary Tuesday morning—tender, cake-like donuts flecked with rainbow sprinkles, finished with a glossy vanilla glaze that sets up just enough to crunch when you bite in. They bake in a donut pan, so you get that classic ring shape without the fuss of frying, and the flavor is pure nostalgic comfort: vanilla-forward, lightly sweet, and brightened by a little butter or yogurt for extra richness.

My husband is the unofficial taste-tester at our house, and these donuts have become his weekend request. He’ll wake up before anyone else, poke his head in the kitchen and ask, “Did you make the birthday donuts?” even when there’s no birthday in sight. Our kiddo loves to help sprinkle—literally—and it’s turned into a silly ritual: who can make the most colorful donut. It’s become one of those recipes that marks small celebrations and slow Sunday mornings alike.

Behind the Recipe

I learned early on that the two biggest things that change the final texture are how much you mix the batter and the balance of fat and acid. Overmixing yields dense, muffin-like donuts with tough crumbs; under-mixing leaves flour pockets. A gentle fold is all you need. Adding a small amount of yogurt or sour cream keeps the crumb tender and gives a subtle tang that makes the sweetness feel balanced. Also, sprinkles are charming but tricky—mixing them into batter too aggressively will cause color bleed and streaks. I like to fold them in at the end or reserve most for the top. Finally, bake just until a toothpick comes out with a few moist crumbs—the donuts will finish setting up as they cool.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use regular all-purpose flour for a tender crumb and check that your baking powder is fresh—expired leavener is the silent culprit behind flat donuts.
– Eggs: Room-temperature eggs mix more evenly into batter; if you forget to set them out, drop them in warm (not hot) water for 5–10 minutes.
– Dairy: Yogurt or sour cream improves moistness—full-fat versions give the best texture, but low-fat works in a pinch.
– Fats & Oils: Melted butter adds flavor while neutral oil keeps the crumb ultra-tender; choose based on whether you want richness or softness.
– Flavor Boosts: Pure vanilla extract is worth investing in here—it’s the main flavor, so avoid imitation if you can, and a little citrus zest is a pretty optional lift.

Prep Ahead Ideas

– Mix the dry ingredients the night before and store in an airtight container; in the morning just whisk in the wet ingredients and you’re ready to bake.
– Make the glaze a day ahead and refrigerate; bring it to room temperature and whisk smooth before glazing.
– Spoon batter into a piping bag and refrigerate for a few hours—piping chilled batter into the pan is quick and neat when guests arrive.

Time-Saving Tricks

– Use a large zip-top bag with a corner snipped off to pipe batter into the donut pan—faster and cleaner than spoons.
– Keep sprinkles in a small bowl and dip the glazed tops instead of sprinkling from the shaker; it’s quicker and gives better coverage.
– If you’re making a big batch, bake on multiple pans and rotate them halfway through so everything cooks evenly.
– Pre-measure ingredients into small bowls (mise en place) while the oven preheats; you’ll save time and avoid overmixing.

Common Mistakes

– Overmixing: I once mixed until smooth and ended up with dense donuts—fold until the dry streaks are gone for a light crumb.
– Baking too long: Donuts continue to cook after they’re out of the oven; pull them when a toothpick comes out with a few moist crumbs to avoid dryness.
– Mixing sprinkles too early: Color bleed can make the batter look muddy—fold sprinkles in gently at the end or add them only on top after glazing.
– Glaze too thin: If your glaze runs off, add a bit more powdered sugar to thicken it, or chill the donuts briefly before glazing.

What to Serve It With

Serve warm with a mug of strong coffee or a cold glass of milk for nostalgic comfort. For brunch, pair with fresh fruit, yogurt, and a simple frittata to balance the sweetness. They also make a fun dessert alongside ice cream or a scoop of mascarpone for a grown-up twist.

✔Tips & Mistakes

– Let donuts cool slightly before glazing so the glaze sets without melting off; chilling for 5–10 minutes helps if your kitchen is warm.
– If your sprinkles get soggy overnight, store glazed donuts in a single layer to protect the finish, or add fresh sprinkles right before serving.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 gluten-free baking flour blend, but expect a slightly different crumb—sometimes a touch more fragile.
– Dairy-free: Swap yogurt or milk for plant-based alternatives and use a dairy-free butter or neutral oil; texture will be slightly lighter.
– Egg-free: Try a flax egg (1 tbsp ground flax + 3 tbsp water per egg) for a workable substitute in baked donuts, though rise may be a bit softer.
– Flavor swaps: Add lemon or orange zest to the batter for a citrusy lift, or fold in mini chocolate chips instead of sprinkles for a double-chocolate version.

Frequently Asked Questions

Delish Baked Funfetti Donuts

These funfetti donuts are light, fluffy, and bursting with colorful sprinkles. Perfect for any celebration!

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 1 tbsp baking powder
• ▢ 0.5 tsp salt
• ▢ 1 cup milk
• ▢ 0.25 cups melted butter
• ▢ 1 tsp vanilla extract
• ▢ 0.5 cups sprinkles

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and grease a donut pan.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In another bowl, mix the milk, melted butter, and vanilla extract.
• Combine wet and dry ingredients and fold in the sprinkles.
• Fill the donut pan and bake for 10 minutes or until golden.

Notes

These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.