Mini Baked Donuts

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ByCorey Created Updated

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A healthier version....but tastes oh so GOOD!

My girls have a DEEP love for donuts. We get them for the girls every once and a while for a special treat. I went on the hunt for a healthy donut recipe that I could make at home for my little ladies.

The girls LOVED these. They are not as good as the real deal, but I was shocked that a baked donut could taste soooooo good! The girls didn’t mention them tasting any different, so that was awesome!!! Hope you enjoy!Stack of pink sprinkles mini donuts on a white platter

Mini Baked Donuts

  1. Preheat oven to 425 degrees. In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
  2. Add buttermilk, egg, butter and vanilla.
  3. Mix until just combined.
  4. Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan.
  5. Fill each doughnut cup approximately 1/3- 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.putting donut batter in mini donut baking pan
  6. Time to make the frosting! In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved.
  7. Use immediately to glaze doughnuts. Dip each donut in glaze, then set on a plate.Dipping mini donuts into pink frosting
  8. Here they are after 1 coat. I did 2 coats per donut. Top with sprinkles while still wet.Mini Baked Donuts on a platter with 2 children looking at them
These healthy donuts are a family favorite!
5 from 2 votes
click the stars to rate!

Mini Baked Donuts

Do you wish donuts weren't fried? I do! I wish they were BAKED and delicious so I could enjoy them every day. Mini Baked Donuts to the rescue.
12
Prep Time 20 minutes
Cook Time 7 minutes

Ingredients
 

  • ½ cup granulated sugar
  • 1¼ cups cake flour sifted
  • 1¼ tsp. baking powder
  • ¾ tsp. salt
  • ½ cup buttermilk
  • 1 egg lightly beaten
  • 1½ tbsp. butter melted
  • ½ teaspoon of vanilla

FOR THE GLAZE

  • 2 cups powdered sugar
  • ¼  cup milk

Instructions

  • Preheat oven to 425 degrees. In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt. Next add buttermilk, egg, butter and vanilla.
  • 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 1/3- 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.
  • Time to make 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.
  • Time to make 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

Nutrition

Calories: 185kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 152mg | Potassium: 90mg | Fiber: 1g | Sugar: 29g | Vitamin A: 91IU | Calcium: 43mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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5 from 2 votes (2 ratings without comment)

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30 Comments

  1. These look amazing! I’m going to try making them for a baby shower brunch. Do you think they would stay fresh if they’re made 24 hours in advance?

    Reply

    1. Yes they should be fine made ahead of time 🙂 Fun idea to bring to a baby shower!!

  2. can i use coconut milk as a milk and can i use an egg replacement like ener g?

    Reply

    1. V – I haven’t made these at all, however before my son grew out of his egg allergy we used ener g all the time. I think that it should work however when I did baked goods with ener g the batter was a bit runnier. You might need to tweak a little bit if it is really runny.

      I just found this recipe because my son has tree nut allergies so that makes pretty much every donut shop I have checked out a no go in our family. I find that I am baking more and more because I need to provide baked goods for my son at parties etc. I am going to try this out the recipe today with an egg.

  3. I successfully made the donuts! Overall the recipe was good, I would have liked them to be a tiny bit lighter, I am wondering if I had used buttermilk rather than milk plus vinegar if they would have been a bit lighter. For the glaze I simply added vanilla no other flavors.

    I would make them again and I probably would add some cinnamon and/or nutmeg to the batter it needed a bit more flavor in my opinion. I might play with other flavors as well.

    I made 48 mini donuts with this recipe.

    Reply
  4. Jeannette says:

    Can i use a mini donut maker for this?

    Reply

    1. I think that would work fine Jeannette

  5. Victoria Rook says:

    Can you make the batter a day ahead, and bake them the next day?

    Reply

    1. I have never waited to use the batter Victoria, sorry. I can’t say for sure.