If you’re looking for a delicious donut recipe, this funfetti version makes any day special with their fluffy texture and colorful sprinkles inside and out.
Sometimes going back to school can have a tiny rain cloud over it. Summer is ending, no more long pool days or late night s’mores, it’s back to a schedule and homework and books.
Because of that I think it’s fun to try to make starting school into a little celebration! So today I’m sharing a fun donut recipe that is perfect for celebrating the beginning of school, baked funfetti donuts!
These donuts make any day special with their fluffy texture and colorful sprinkles inside and out. Add a little back-to-school topper and it’s a party! Here’s how you make them.
Funfetti Donut Recipe
I found these fun cutouts here and here. If you don’t have a Silhouette you can print them off with a regular printer and cut them out with scissors. Then, attach to toothpicks and you’ve got these darling toppers!
- 2 cups all-purpose flour
- 4 T all-purpose flour
- 1/4 cup light brown sugar, (packed)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk, (or almondmilk)
- 2 1/2 T butter, (unsalted, melted)
- 1 large egg(s), at room temperature
- 1/4 cup rainbow sprinkles
- 2 T heavy cream, (or more if needed)
- 1 cup confectioners sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles, (for decorating)
- Preheat oven to 350F.
- Lightly grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, butter, and egg. Gently fold the wet mixture into the dry mixture until just combined - don't over mix! Gently fold in sprinkles.
- Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- Combine heavy cream and confectioners' sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and vanilla.
- Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with sprinkles.
Amount Per Serving: Calories: 242 Saturated Fat: 2g Cholesterol: 26mg Sodium: 180mg Carbohydrates: 46g Sugar: 28g Protein: 3g
Recipe adapted from Baker by Nature
Happy first day of school to you and your families, and happy celebrating the little moments! And be sure to come visit my sister and me as we blog about style, food, and the things we love over at The Pretty Life Girls.
If you enjoyed this donut recipe, I’d love if you’d check out these other delicious baked delights: