These baked funfetti donuts are perfect for breakfast, dessert, or any birthday bash! With a moist, cake light texture, lots of real vanilla flavor, and TONS of rainbow sprinkles, they're sure to be the star of any celebration!
Best of all, these funfetti donuts come together in less than 30 minutes!
You might also like this funfetti birthday cake or these funfetti sugar cookies!
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Ingredient Notes
You only need a few ingredients to make these funfetti cake donuts!
Cake Flour - I always use cake flour in my baked goods because it makes them super soft and tender, but all purpose flour also works great!
Vanilla Bean Paste - I love using vanilla bean paste for a more concentrated vanilla flavor. But you can also use regular vanilla extract instead!
Rainbow Sprinkles - You can't have funfetti donuts without rainbow sprinkles! Just use your favorite jimmies for these donuts.
Pink Food Coloring - I used a few drops of pink gel food coloring in half the glaze to mix it up a bit. But you can stick with just white or any other fun color you want! For these donuts I used AmeriColor Soft Pink.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Baked Donuts
Preheat oven to 350°F. Spray donut pan with non-stick spray and set aside.
In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla bean paste and whisk until fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
Mix half of the dry ingredients into the egg mixture, then add in the milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
Then gently fold in the rainbow sprinkles.
Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
Bake at 350°F for 10-11 minutes or until a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out!
In a small bowl, whisk together the powdered sugar, melted butter, and vanilla. Slowly mix in the milk until your desired consistency is reached. The glaze should be thick but still pourable.
If desired, remove half the glaze and add in a couple drops of pink food coloring.
Dip the funfetti donuts into the glaze and place back on the cooling rack so the excess can drip off. The donuts are easy to glaze if they are cool, but they taste amazing when they're warm, so it's up to you!
Sprinkle with the rainbow jimmies immediately after glazing, so that they stick.
Recipe Notes
I use this Nordic Ware donut pan and a little bit of Bakers Joy pan spray and the funfetti donuts slide out perfectly every time! You can also use a cute mini donut pan!
This recipe makes 12 regular sized donuts or 24 mini donuts!
I also find it’s easiest to fill the donut pan by using a piping bag with the tip cut off. However, you can just as easily spoon the batter into your donut pan.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Recipe FAQ's
These donuts are best eaten the same day, but will keep in an airtight container at room temperature for up to 3 days.
No. This recipe is specifically designed for baked donuts, so if you prefer fried donuts I recommend this recipe!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Baked Funfetti Donuts
Special Equipment
Ingredients
Donuts
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 2 cups cake flour, substitute all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup whole milk
- ½ cup rainbow sprinkles
Glaze
- 1 tablespoon unsalted butter, melted
- 1 cup powdered sugar
- ½ teaspoon vanilla bean paste
- 2-3 tablespoons whole milk, as needed
- pink food coloring, optional
- rainbow sprinkles
Instructions
- Preheat oven to 350°F. Spray donut pan with non-stick spray and set aside.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla bean paste and whisk until fully incorporated.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Mix half of the dry ingredients into the egg mixture, then add in the milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
- Then gently fold in the rainbow sprinkles.
- Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
- Bake at 350°F for 10-11 minutes or until a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out!
- In a small bowl, whisk together the powdered sugar, melted butter, and vanilla. Slowly mix in the milk until your desired consistency is reached. The glaze should be thick but still pourable.
- If desired, remove half the glaze and add in a couple drops of pink food coloring.
- Dip the donuts into the glaze and place back on the cooling rack so the excess can drip off. The donuts are easy to glaze if they are cool, but they taste amazing when they're warm, so it's up to you!
- Sprinkle with the rainbow sprinkles immediately after glazing, so that they stick.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Celine says
these were absolutely delicious!!! super colourful and cute woww very easy to make as well. the donuts are sooo soft and light and the vanilla glaze really brings it all together
Mikayla says
Made these for my daughter’s 4th birthday and everyone loved them! Definitely will make again someday