Description
These Pink Party Donuts are a delightful treat perfect for any celebration. Lightly spiced with cinnamon and nutmeg, these baked donuts are soft and fluffy. Topped with a creamy vanilla glaze tinted pink and sprinkled with colorful rainbow sprinkles, they make an irresistible and festive dessert that’s easy to prepare.
Ingredients
Scale
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 Tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
- 2 cups (240g) confectioners’ sugar
- 3 Tablespoons (43g) unsalted butter, melted and slightly cooled
- 3–4 Tablespoons (45-60ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1–2 drops red food coloring
- For garnish: rainbow sprinkles
Instructions
- Preheat your oven to 350°F (177°C). Spray a donut pan—either heart-shaped or regular—with non-stick spray to ensure easy removal of the donuts after baking. Set the pan aside while you prepare the batter.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. This creates the spiced base for your donuts. Set this aside.
- In a separate bowl, whisk the large egg, light brown sugar, and buttermilk until the mixture is smooth. Add the melted unsalted butter and pure vanilla extract, continuing to whisk until fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined without overmixing; the batter should be very thick to produce tender baked donuts.
- For easy filling, spoon the batter into a large zip-top bag and cut off one corner to create a piping bag. Pipe the batter into the donut cavities, filling each 1/2 to 2/3 full. When using a heart-shaped pan, be careful not to fill too much so the donuts maintain a hole in the center.
- Bake the donuts in the preheated oven for 8-10 minutes, or until the edges are lightly browned. Let them cool for about two minutes in the pan, then transfer to a wire rack set over parchment paper or a baking sheet to catch glaze drips and sprinkles. Repeat with remaining batter.
- In a medium bowl, whisk together confectioners’ sugar, melted butter, heavy cream, pure vanilla extract, a pinch of salt, and red food coloring until smooth. Adjust consistency by adding more cream to thin or sugar to thicken the glaze.
- Dip each cooled donut into the pink glaze, allowing excess to drip off before placing back on the wire rack. Immediately sprinkle the tops with rainbow sprinkles for a festive look. Serve donuts immediately for best texture, or store tightly covered in the refrigerator for up to 3 days.
Notes
- For a lighter glaze, use less confectioners’ sugar.
- Store donuts in an airtight container to maintain freshness.
- Feel free to adjust the amount of food coloring for desired pinkness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg