Go Back
Baked Funfetti Donuts

Baked Funfetti Donuts

These Baked Funfetti Donuts are the best homemade cake donuts and are filled with colorful sprinkles and finished off with a warm vanilla glaze.
Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • Baked Funfetti Donuts:
  • 2 tablespoons butter, room temperature
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 large egg
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/3 cups unbleached all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup buttermilk
  • ¼ cup rainbow sprinkles (jimmies NOT nonpareils sprinkles)*
  • --
  • Vanilla Glaze:
  • 1/4 cup milk
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • extra rainbow sprinkles, for topping


  1. Preheat the oven to 425 degrees F. Lightly grease two standard donut pans with cooking spray. Set aside.
  2. In a medium-sized mixing bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat butter until creamy. Add sugar and beat until light and fluffy. Add egg and oil and mix well. Set aside.

  3. In a separate bowl, stir together baking powder, baking soda, nutmeg, salt, and flour. Set aside.
  4. In a liquid measuring cup, stir vanilla and almond extract into the buttermilk. Set aside.

  5. Slowly stir the flour mixture into the butter mixture alternating with the buttermilk. Continue mixing in the flour and buttermilk, mixing until thoroughly combined. Carefully fold in the sprinkles, making sure not to over mix.
  6. Pour the donut batter into a gallon size food storage bag. Press the batter into one corner of the baggie and twist the top of the baggie. Cut the corner of the baggie off and pipe the batter into the lightly greased donut pans, filling the wells to about 2/3-3/4 full.
  7. Bake the donuts in the preheated 425-degree oven for 10 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow donuts to cool in the pan for 5 to 7 minutes before removing them from the pan and transferring them to a wire rack to finish cooling and glaze.
  8. To make the glaze, in a small saucepan over low heat, whisk together the milk, confectioners’ sugar, vanilla and almond extract. Whisking constantly, cook the glaze for 2-3 minutes, or until glaze is smooth.
  9. Remove glaze from heat and immediately start dipping each donut into the glaze, returning the glazed donuts to the wire rack. To achieve a thicker glaze, repeat the dipping process on all donuts for two or three more times, or until the glaze runs out. Once the last coat of glaze is applied, top the donuts with a generous amount of sprinkles.
  10. Donuts are best eaten immediately but will keep at room temperature in an air tight container for 1-2 days.

Recipe Notes

*Nonpareils sprinkles will bleed into the donuts.

Donuts can be made ahead of time, and frozen un-glazed in freezer safe packaging for 1-2 months.

Buttermilk substitute: In a small bowl whisk, together equal parts milk and yogurt or sour cream and add to recipe as directed. 

recipe inspired by and adapted from King Arthur Flour and Sally's Baking Addiction