Strawberry Buttercream Frosted Donuts (Print Page)
Fluffy baked donuts with silky strawberry buttercream frosting — a berry lover's dream treat.
# What You Need:
→ Donuts
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 2/3 cup whole milk
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, melted
08 - 1 1/2 teaspoons vanilla extract
→ Strawberry Buttercream Frosting
09 - 1/2 cup unsalted butter, room temperature
10 - 2 cups powdered sugar, sifted
11 - 1/4 cup strawberry puree (blended fresh or thawed frozen strawberries)
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ Garnish
14 - Fresh strawberries, thinly sliced
15 - Sprinkles
# Directions:
01 - Preheat oven to 350°F. Grease two 6-cavity donut pans and set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the whole milk, room-temperature eggs, melted butter, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to overmix, as this can make the donuts tough.
05 - Spoon the batter into the prepared donut pans, filling each cavity approximately three-quarters full.
06 - Bake for 10 to 12 minutes, or until a toothpick inserted into a donut comes out clean and the tops spring back when lightly touched.
07 - Allow the donuts to cool in the pans for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
08 - Using an electric mixer, beat the softened butter on medium speed until light and creamy. Gradually add the sifted powdered sugar, beating well after each addition, until the mixture is fluffy.
09 - Add the strawberry puree, vanilla extract, and a pinch of salt to the buttercream. Beat on medium-high speed for 2 to 3 minutes until the frosting is smooth, light, and evenly pink.
10 - Once the donuts are completely cool, spread or pipe the strawberry buttercream onto each donut. Top with thinly sliced fresh strawberries or sprinkles as desired.
# Expert Tips:
01 -
- Baking instead of frying means you get that donut satisfaction without the mess and splatter of hot oil.
- The strawberry buttercream uses real fruit puree, so the flavor tastes genuinely bright rather than artificially sweet.
- These come together in under an hour, which makes them doable even on a lazy weekend morning.
02 -
- Overmixing the batter is the fastest way to get rubbery donuts instead of fluffy ones, so stop folding the moment everything looks combined.
- Frosting warm donuts will melt the buttercream into a soggy puddle, so patience while they cool is genuinely important.
03 -
- For a flavor upgrade, add 1 to 2 teaspoons of freeze-dried strawberry powder to the buttercream for an intense berry punch without extra moisture.
- If your buttercream looks too soft after adding the puree, refrigerate it for 10 minutes and rewhip before frosting.