Baked Funfetti Donuts

Today was Redder’s first day of preschool! I’d like to say it was really exciting but mostly I just felt really weird as I walked him to his bus. I kept expecting someone to come running down the street screaming, “STOP HER! SHE’S 16! SHE DOESN’T BELONG IN THIS MILESTONE!” But it didn’t happen and he got on the bus and went to school. So. Weird.

Sometimes going back to school can have a tiny rain cloud over it. Summer is ending, no more long pool days or late night s’mores, it’s back to a schedule and homework and books. Because of that I think it’s fun to try to make starting school into a little celebration! So today I’m sharing a fun donut recipe that is perfect for celebrating the beginning of school, Baked Funfetti Donuts! These donuts make any day special with their fluffy texture and colorful sprinkles inside and out. Add a little back-to-school topper and it’s a party! Here’s how you make them.

Baked Funfetti Donuts

Recipe adapted from Baker by Nature



  • 1 cup + 2 tablespoons all-purpose baking flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk (I used almond milk but cow’s milk will work)
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/4 cup rainbow sprinkles (I don’t recommend using nonpareilles during this step since they bleed more than regular rainbow sprinkles.)


  • 2 tablespoons heavy cream (more if needed)
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/2 cup rainbow sprinkles, for decorating
  1. Preheat oven to 350 degrees (F).
  2. Lightly grease a doughnut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, butter, and egg. Gently fold the wet mixture into the dry mixture until just combined – don’t over mix! Gently fold in sprinkles.
  4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  5. Combine heavy cream and confectioners’ sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and vanilla.
  6. Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with sprinkles.




I found these fun cutouts from the Silhouette Design Store here and here. If you don’t have a Silhouette you can print them off with a regular printer and cut them out with scissors. Then, attach to toothpicks and you’ve got these darling toppers!



Happy first day of school to you and your families, and happy celebrating the little moments!


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