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Funfetti Cake Donuts | Can't Stay Out of the Kitchen | my favorite #donut #recipe. These have delightful #almond flavoring in the donut & icing. #Sprinkles make everything better! Great for a #holiday #breakfast like #MemorialDay or #FathersDay. #Funfetti #FunfettiCakeDonuts #HolidayBreakfast

Funfetti Cake Donuts

Teresa Ambra
Funfetti Cake Donuts will knock your socks off! These amazing donuts are flavored with both vanilla and almond extracts in donut and icing. They're also filled with funfetti. Perfect comfort food for weekend, company or holiday breakfasts. So delicious, it's almost like eating dessert!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 19
Calories 271 kcal

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

NOTE: I used a full 9-ounce container of funfetti sprinkles to make this batch of donuts.
 
NOTE:  You need to ice each donut and sprinkle with funfetti before moving on to ice the next donut. Otherwise, the icing dries too fast and the funfetti sprinkles will not adhere to the icing.
 
NOTE: You can purchase a 20-tin donut pan at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 271kcalCarbohydrates: 47gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 149mgPotassium: 49mgFiber: 0.5gSugar: 33gVitamin A: 150IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
Keyword almonds, breakfast, donuts, funfetti
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