Strawberry Frosted Donuts

These strawberry frosted donuts are super soft and packed with real strawberry flavor - no artificial stuff here! Made with fresh strawberries, these baked strawberry donuts are drizzled with a simple strawberry glaze. Plus, you can easily make these dairy-free!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Cook Time 13

Total Time 28

Servings donuts

Calories 283

Author Gabby Kislanko

Equipment

Donut Pan
Blender or Food Processor

Ingredients

Strawberry Donuts

¾ cup granulated sugar
¼ cup neutral oil (like sunflower, canola, or grapeseed)
½ Tablespoon vanilla extract
1 egg
½ cup milk (regular or dairy free)
1¼ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup minced strawberries (be sure to cut into very small pieces)

Strawberry Glaze

½ cup fresh strawberries
2 cups powdered sugar (icing sugar)
1 Tablespoon melted butter (regular or vegan)

US Customary - Metric

Instructions

Strawberry Donuts

Preheat the oven to 350°F and lightly grease donut pans with cooking spray. This recipe makes roughly 10-12 donuts.
Add oil, sugar, and vanilla to a mixing bowl and whisk together until combined. Mix in the egg, then whisk in the milk.
Add flour, salt, and baking powder to the bowl and mix until combined. Do not over mix.
Stir in the strawberries (remember to chop them very small!), until just combined.
Fill the donut cavities ½ way full with batter. I recommend squeezing the batter out of a ziploc bag to make it easier. To do this, add the batter into the ziploc bag, then cut the corner off of the bag and pipe the batter into it.
Bake for 9-15 minutes, or until the donuts spring back when you gently press your finger into them. Let cool in the pan for a few minutes then transfer to a wire rack to cool completely. Place a large baking sheet under the wire rack (or a piece of parchment paper), to avoid making a mess once the donuts are glazed.

Strawberry Glaze

In a food processor or blender, add strawberries and pulse until pureed, then slowly add powdered sugar and melted butter. Stop every so often to scrape the sides and blend until the glaze comes together.
Transfer glaze to a small wide bowl. Dip the donuts upside down in the icing, covering the top. Transfer the donuts back to the wire rack to let the glaze set.

Notes

Measuring Flour: Properly measure your flour using the scoop and level method or a kitchen scale.

Storage Instructions: The donuts are freshest the day they're baked but you can store them for up to 2 days in an airtight container at room temperature if needed. Note that the glaze may start to melt depending on the climate where you live.

Freezing Instructions: Unglazed donuts can be frozen for up a month, ideally individually wrapped in plastic wrap then placed in an airtight bag or container.

Nutrition