Funfetti Cake Donuts
Funfetti Cake Donuts are the BEST donuts ever! No kidding. These are everything you’ve ever wanted in a donut. They’re flavored with almond extract and filled with funfetti sprinkles. Then they’re glazed with a vanilla and almond extract powdered sugar icing. Of course, they have loads of sprinkles on top. Yes, these earth shattering donuts are some kind of spectacular. 🙂
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By now, you know I love making homemade donuts. I have 15 other kinds of donuts on my blog. I have three pumpkin kinds: Pumpkin Toffee, Glazed Pumpkin and Pumpkin Chocolate Chip. I have three chocolate chip kinds: Glazed Chocolate, Chocolate Chip and Double Chocolate. I have two blueberry kinds: Glazed Blueberry and Blueberry Almond. I have five fruit-flavored donuts: Cherry Almond, Glazed Lemon Poppyseed, Glazed Orange, Blackberry and Raspberry. I also have a couple that don’t fit into any category: Baked Vanilla and Glazed Buttermilk. All are outrageously fantastic.
I get messages all the time asking about my donut pans. I purchased the 20-cavity donut pans at H-E-B grocery stores in the Dallas metroplex. We also purchased some of them at Jo-Ann’s Fabric Shop. Amazon also carries the Wilton 20-cavity pan. As far as I’m concerned they’re worth their weight in gold! Most of my recipes make slightly under 20 donuts for each batch. So these pans are perfect.
I also prefer baking donuts rather than frying. You’ll NEVER get me to fry donuts. Too much work. I’ve made them that way before–about four decades ago. Too much work. I also like piping the donut dough into the donut cavities rather than trying to spoon the mixture into the pans. They’re a little more uniform in appearance that way. Not as messy, either.
While this recipe has a long list of ingredients, it’s really not that difficult. You mix the dry ingredients. You mix the wet ingredients. You mix the two together and add funfetti sprinkles. That’s it. I do recommend that you stir the batter about half way before adding the sprinkles. That way, you can ensure the donut mix doesn’t turn a sickly brown or lavender color after stirring.
Guys, if you want the best Funfetti Cake Donuts in town, this recipe is it! The lovely almond flavor makes a vanilla donut more interesting. Plus, you already know donuts are my comfort food of choice. Bring ’em on. 🙂
Funfetti Cake Donuts are awesome.
These donuts have almond flavoring in the donut and the icing making them spectacular.
Funfetti Cake Donuts are my comfort food of choice!
You’ll be drooling after your first bite!
Here’s what I did.
I used these ingredients for the donuts.
Place UNBLEACHED flour in a mixing bowl. (Bleached flour toughens baked goods.) Add sugar, baking powder, baking soda and salt.
Stir to combine; set aside.
In a separate mixing bowl, place eggs, sour cream and milk.
Whisk to combine.
Add melted butter.
Add canola oil, vanilla and almond extract.
Whisk again to combine.
Add liquid ingredients to dry ingredients.
Stir about half way.
Now add funfetti.
Stir very gently to combine. Don’t overmix the batter.
Spoon dough into a zip lock bag. Cut off one corner.
Spray donut cavities with cooking spray. Pipe donut mixture into each cavity about three-quarters full.
Bake at 425 about 10 minutes or until a toothpick inserted in center comes out clean.
Allow donuts to cool in pan about 3-5 minutes before moving to cooling racks.
I used these ingredients for the icing.
Whisk all ingredients except the funfetti.
Invert donuts into icing.
Place on cooling rack allowing icing to drizzle off donuts. Immediately sprinkle each donut with funfetti sprinkles.
Allow icing to set, about 15 minutes, before serving.
Funfetti Cake Donuts will knock your socks off!
Sprinkles make everything better. 🙂
Funfetti Cake Donuts are terrific for weekend, company or holiday breakfasts.
Here’s the recipe.
FUNFETTI CAKE DONUTS
(My own concoction)
Funfetti Cake Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 electric mixer
- 1 whisk
- 1 wooden spoon
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- measuring cups
- measuring spoons
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup funfetti sprinkles
GLAZE:
- 3 1/2 tbsp. 2% milk
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 cup funfetti sprinkles to sprinkle on top of the donuts
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray donut pan cavities with cooking spray.
- Set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, and both vanilla and almond extracts.
- Pour the butter mixture into the flour mixture.
- Stir until about half mixed.
- Add sprinkles and stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10-12 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
- Remove from oven and cool approximately 5 minutes on a cooling rack.
- Remove donuts from the pan and dip individually in vanilla glaze.
- Set donuts on wire racks.
- Immediately sprinkle a teaspoon or two of sprinkles on top of the glaze.
- Allow donuts to remain on cooling racks until icing sets, approximately 10 minutes.
- Serve.
GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar, almond and vanilla extracts until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cookie rack.
- Immediately sprinkle with funfetti sprinkles before icing the next donut.
- Let glaze set for 5-10 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy donuts, you’ll love these delightful ones.
Eating Funfetti Cake Donuts is like eating dessert.
So drool worthy. 🙂
You may also enjoy these delicious recipes!
Funfetti Cake Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 electric mixer
- 1 whisk
- 1 wooden spoon
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- measuring cups
- measuring spoons
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup funfetti sprinkles
GLAZE:
- 3 1/2 tbsp. 2% milk
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 cup funfetti sprinkles to sprinkle on top of the donuts
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray donut pan cavities with cooking spray.
- Set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, and both vanilla and almond extracts.
- Pour the butter mixture into the flour mixture.
- Stir until about half mixed.
- Add sprinkles and stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10-12 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
- Remove from oven and cool approximately 5 minutes on a cooling rack.
- Remove donuts from the pan and dip individually in vanilla glaze.
- Set donuts on wire racks.
- Immediately sprinkle a teaspoon or two of sprinkles on top of the glaze.
- Allow donuts to remain on cooling racks until icing sets, approximately 10 minutes.
- Serve.
GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar, almond and vanilla extracts until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cookie rack.
- Immediately sprinkle with funfetti sprinkles before icing the next donut.
- Let glaze set for 5-10 minutes before serving.