• Prep Time: 15 mins
  • Cooking Time: 7 mins
  • Serves: 24

Mini Baked Donuts

  • Recipe Submitted by on

 Ingredients List

  • <<<<<<<< For the donuts >>>>>>>>>
  • 1¼ cups all purpose flour
  • ½ cup granulated sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk (or ½ cup milk plus 1 teaspoon white vinegar, mixed and set aside)
  • 1 egg, lightly beaten
  • 1½ Tablespoons butter, melted
  • <<<<<<<< For the frosting>>>>>>>>>>
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 to 1½ teaspoons raspberry extract (feel free to try any flavor extract you have on hand, vanilla, maple, lemon... have fun!)


<<<<<<<< For the donuts >>>>>>>>>
Preheat oven to 425 degrees. In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
Add buttermilk,egg, and butter.
Mix until just combined.
Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan.
Fill each doughnut cup approximately ⅓- 1/2 full. The batter will rise quite a bit during baking. Bake 5-7 minutes or until the top of the doughnuts spring back when touched. Cool in pan 1-2 minutes, then transfer to a cooling rack.
<<<<<<<< For the frosting >>>>>>>>>
In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved.
Use immediately to glaze doughnuts. Dip each donut in glaze, then set on a plate.
Here they are after 1 coat. I did 2 coats per donut. Top with sprinkles while still wet.

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