I’ve been kinda obsessed with donut recipes ever since I got my first donut pan this past spring. I now have three wilton donut pans because I love to make double & triple batches of recipes! So far my favorite donut recipe that I make way too often is the Baked Sour Cream Donut Recipe. I love sprinkles though & all the funfetti style treats like cookies, cupcakes, pancakes, etc. so I decided to make some donut ones. I think they look so bright & fun! I loved making them.
This recipe makes anywhere from 6-8 donuts depending on how high you fill the donut pan. If you don’t own a donut pan you can make your own using a muffin pan instead if you roll up aluminum foil into balls and place them in the middle of each muffin hole. To create the hole just pour the batter around the aluminum foil balls.
I just use a small spoon to scoop the batter into the donut pan but you can also use a piping bag or make your own using a ziploc bag & cutting a bottom corner to pour the batter into the pan.
The edges will be a very light golden brown when they are done and they will be springy to the touch. If you have trouble removing them from the pan try using a rubber spatula.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cinnamon (optional)
- ½ cup granulated sugar
- ¼ cup milk
- ¼ cup plain yogurt (or Greek or vanilla flavored)
- 1 large egg
- 2 Tablespoons butter, melted
- 1 teaspoons vanilla extract
- 3-4 Tablespoons rainbow sprinkles
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 2-3 tablespoons heavy whipping cream (or milk)
- extra sprinkles for decorating (optional)
- Preheat oven to 350. Grease donut pan with oil or cooking spray.
- Whisk together the flour, baking powder, nutmeg, cinnamon, & sugar together in a mixing bowl & set aside.
- Whisk the milk, yogurt, egg, melted butter, & vanilla in a separate bowl. Add the dry ingredients (flour mixture) to the bowl & mix until just combined (being careful not to over mix). Add the sprinkles & gently fold them into the batter.
- Fill donut pan with batter, about ¾ of the way full. (I use a small spoon to scoop the batter into the pan & then the back side of the spoon to smooth the batter down & even it out).
- Bake 10-12 minutes or until the edges are just starting to brown. Let cool in pan for 5-10min. then move to wire rack to finish cooling (a rubber spatula works well to remove to the donuts if they aren't coming out easily).
- For the Frosting:
- Combine all ingredients & mix until you have a thick creamy frosting. You may have to add a little extra powdered sugar or cream to get a thick consistency. Spread frosting on the top of cooled donuts & decorate with sprinkles if desired.
(You can substitute 1/2 cup buttermilk for the 1/4 cup milk +1/4 cup yogurt this recipe calls for if you want.)
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