Baked Funfetti Doughnuts

Baked Funfetti Doughnuts – Deliciously moist and fluffy vanilla-infused doughnuts that are BAKED, not fried, and packed full of rainbow sprinkles. Topped with a sweet glaze and extra sprinkles!

Funfetti Doughnuts Recipe

These funfetti doughnuts are perfect for breakfast, dessert, or for birthday parties!

They’re moist and fluffy, infused with vanilla, and LOADED with rainbow sprinkles. Top with a sweet, coloured glaze and extra sprinkles for the prettiest doughnuts.

These doughnuts are also baked, not fried, so they are a little better for you, too.

Looking for more baked goods? Check out my Fudgy Brownie Cookies, Easy Cinnamon Rolls, and my Chocolate Peanut Butter Muffins.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Doughnuts

• Plain/all-purpose flour
• Baking powder
• Salt
• Ground nutmeg: Optional, but I highly recommend for that “bakery doughnut” taste.
• Large egg
• Caster/granulated sugar
• Buttermilk: See my recipe notes below in the recipe card on how to make your own buttermilk.
• Vegetable oil: Makes for extra moist doughnuts.
• Vanilla extract
• Rainbow sprinkles

For the Glaze

• Icing/powdered sugar
• Milk
• Vanilla extract
• Pink food colouring: Optional.

How to make Baked Funfetti Doughnuts

To make these doughnuts, simply grab a medium mixing bowl and whisk together the flour, baking powder, salt, and nutmeg. Set aside.

In a separate large mixing bowl, whisk together the egg and sugar until combined.

Add the buttermilk, oil, and vanilla extract, and whisk until combined.

Add the dry ingredients, and whisk until just combined – do not overmix.

Stir in the sprinkles.

Spoon the batter into a greased doughnut pan, filling almost to the top. Bake for 10 – 12 minutes or until a toothpick inserted comes out clean.

TIP: Use a cake release spray to grease the doughnut pan. The baked doughnuts will be SO much easier to remove.

Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.

Whisk together the icing sugar, milk, and vanilla extract until smooth and combined. Mix in the food colouring, if using.

Dip each doughnut into the glaze, top with extra sprinkles, and leave to set on the wire rack.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Funfetti Doughnuts are:

• so quick and easy to make
• deliciously moist and fluffy
• baked, not fried
• packed FULL of rainbow sprinkles
• topped with a sweet glaze

How long will these funfetti doughnuts last? These doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days.

Can I freeze these doughnuts? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these doughnuts next!

• Baked Pumpkin Doughnuts
• Baked Apple Cider Doughnuts
• Baked Coffee Doughnuts
• Baked Vanilla Doughnuts

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