You won’t believe how light and fluffy these baked donuts are! It was my boyfriends birthday the other day and his dessert of choice, was of course donuts. Plus it was national donut day yesterday, what better time to post this recipe. I used the same base for these donuts as my funfetti cake batter baked donuts – minus the sprinkles. These donuts are soft, yet still have that slightly crispy exterior. They are quick and easy to make, they only take about 5 minutes to prep and 10 minutes to bake each batch – extremely deadly. You can glaze these bad boys with whatever topping you desire, or you could even eat them as is. I chose a maple cream cheese frosting, and was it ever good. It wasn’t too sweet and had the perfect hint of maple. It was just right to be smothered on top of these baked donuts! If you have a donut pan kickin’ around, pull it out and make these! You won’t be able to have just one!
What You’ll Need
- Medium Bowl
- Donut Pan
- Large Ziplock Bag
- Whisk
- Wire Cooling Rack
- 2 and 3/4 cups cake mix - I used vanilla
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoon melted butter
- 1/4 cup butter - softened
- 1/2 cup cream cheese - softened
- 1/2 teaspoon vanilla
- 2 tablespoons pure maple syrup
- 3/4 cup powdered sugar
- Peaheat your oven to 425 degrees and grease your donut pan and set aside.
- In a large bowl combine the cake mix, buttermilk, eggs and melted butter.
- Whisk by hand until all combined.
- Pour batter into a large ziplock and cut a small corner to pipe into your donut pan.
- Fill the donut pan about 2/3 full.
- Bake for 7-9 minutes - mine were done at 7 minutes so just make sure to watch.
- Let the donuts cool for 5 minutes before transferring to your wire cooling rack.
- Repeat for the rest of your batter - making sure to re-grease your pan between batches.
- Using a stand or electric mixer, beat your cream cheese and butter together until light and creamy.
- Add the vanilla, maple syrup and powdered sugar on medium speed until the desired consistency.
