Deliciously Sprinkled

Baked Vanilla Donuts

Baked Vanilla Donuts

These Baked Vanilla Donuts are the easiest, most delicious donuts you can make at home. I love waking up a little earlier on the weekends to make a quick batch of these baked vanilla donuts. I love them and I always says that I don’t feel as guilty about eating these donuts because they’re baked, so I can have two!

These donuts are dipped in a thick, vanilla glaze and topped with SPRINKLES. Because we all know  SPRINKLES make donuts so much better, and like I always say SPRINKLES in the morning always make for a great start to the day!

Baked Vanilla Donuts


✔  These donuts are super easy to make, you don’t even need to bring out your mixer. All you need is a couple of mixing bowls and a whisk. Oh yea, and also a super cheap donut pan…if you don’t own one, you need to get one ASAP.

I find the easiest way to fill the donut pan with the donut batter is to use a large ziplock bag. All I do is fill the donut batter into the ziplock bag and cut the corner off of one end and pipe the batter into each donut cup. Easy peasy!

✔ To make a thick glaze on top of these donuts, I like to dip each donut three times into the bowl of vanilla glaze. I start out by dipping each donut once in the vanilla glaze and then I put them on a pan with a wire rack to let the glaze set. Wait a couple minutes and dip each donut again, let them set and dip them one more time for the perfect thickness of glaze. And on the last dip, SPRINKLE the top of each donut with SPRINKLES. I buy all my SPRINKLES here!


Baked Vanilla Donuts

Baked Vanilla Donuts

Yield: 16 Donuts

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

★ Make sure to read my TIPS above before you start baking!

Print Print


  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • sprinkles, for topping



PRE-STEP: Preheat oven to 425F degrees. Spray a donut pan with nonstick cooking spray. Set aside.

STEP 1: In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and sugar. Set aside.

STEP 2: In a medium sized bowl, whisk together the milk, sour cream, and eggs until smooth.

STEP 3: Whisk in the melted butter, vegetable oil, and vanilla extract . Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.

STEP 4: Spoon the batter into a large zipped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3 ∕ 4 of the way full.

STEP 5: Bake for 10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.


STEP 6: In a medium sized bowl, whisk together the milk, powdered sugar, and vanilla extract until smooth.  Dip the top of each donut into the bowl of glaze, and sprinkle with colored sprinkles immediently after glazing. Let glaze set for 5-10 minutes before serving.


15 Responses to “Baked Vanilla Donuts”

  1. Ammie — January 15, 2017 at 7:49 am

    Very yummy! My glaze was not as thick as shown, even after dipping 3-4 times. Next time I will increase the powdered sugar a bit.

  2. Cat Page — September 4, 2016 at 11:44 am

    I’ve made this recipe three times now and everyone just LOVES them!  Thank you for sharing!!!!!!

  3. Sarah — August 28, 2016 at 1:38 pm

    What would be the best way to store these? Refrigerator or room temp?

    • Jenn — August 31st, 2016 @ 11:05 am

      Either way, I like to store them in the fridge so the icing doesn’t get melty. Enjoy!

  4. Mary — July 23, 2016 at 8:54 pm

    I just made these donuts with my husband and they turned out great. It was our first time making homemade donuts and this recipe was perfect!

    • Jenn — August 31st, 2016 @ 11:18 am

      I’m so glad you and your husband loved these donuts, they are one of my favorites too! 🙂

  5. Audrey — November 5, 2015 at 9:30 pm

    These look delicious! Can I use plain yogurt instead of the sour cream?

    • Jenn — November 10th, 2015 @ 2:11 pm

      Yes, you can use yogurt instead of sour cream!

  6. Favor — September 23, 2015 at 3:33 pm

    i love these donunts

  7. Emilie — August 10, 2015 at 7:38 am

    I made today for a breakfast surprise for my kids- I cut the nutmeg in half and I am glad I did! 1 tsp would be too much for their palates! Otherwise, this is a great,quick recipe to whip up in the morning

  8. Sarah — June 11, 2015 at 11:09 am

    I made these donuts in a donut pan and turned out great, do you think if I made them on a regular baking sheet they would really lose their shape??

  9. Danielle — April 28, 2015 at 10:41 am

    I ordered the sprinkles you use!! I’m using them for a cake I’m making Friday. I will be sure to share pics with you on Instagram!

  10. Erin @ Miss Scrambled Egg — April 8, 2015 at 5:29 am

    I love donuts (especially the ones with sprinkles), but try to limit how much I eat them due to the high fat content. Baked donuts are a great way to still enjoy the flavors of the donut, but reduce the fat. I love how festive these are. Perfect for the weekend. 

  11. Meggan | Culinary Hill — April 7, 2015 at 10:04 pm

    These are seriously gorgeous donuts! I definitely need to get a donut pan. Pinned!

  12. Hayley @ The Domestic Rebel — April 7, 2015 at 7:55 pm

    These are what I imagined heaven to be like – totally sprinkly and delicious! 

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