Strawberry Buttercream Frosted Donuts (Print Page)
Moist baked donuts with luscious strawberry buttercream frosting—perfect for breakfast or dessert.
# What You Need:
→ Donut Batter
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup (120 ml) whole milk
06 - 2 large eggs
07 - 1/4 cup (60 g) unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ Strawberry Buttercream Frosting
09 - 1/2 cup (113 g) unsalted butter, softened to room temperature
10 - 2 cups (240 g) powdered sugar
11 - 3 tablespoons strawberry puree (blended fresh or frozen strawberries)
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
14 - Optional: pink food coloring for vibrant color
# Directions:
01 - Preheat oven to 375°F. Generously grease a standard donut pan with butter or non-stick spray.
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 milk, eggs, melted butter, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix, as this can make the donuts tough.
05 - Transfer the batter to a piping bag or use a spoon to fill each donut cavity about two-thirds full, ensuring even distribution.
06 - Bake for 13 to 15 minutes, or until a toothpick inserted into the center of a donut comes out clean. Let the donuts rest in the pan for 5 minutes, then turn out onto a wire cooling rack to cool completely.
07 - In a stand mixer or using a hand mixer, beat the softened butter on medium-high speed until pale and creamy, about 2 minutes. Gradually add the powdered sugar, beating on low until incorporated, then increase speed and beat until light and fluffy.
08 - Add the strawberry puree, vanilla extract, salt, and food coloring if desired. Beat until the frosting is smooth, spreadable, and uniformly colored.
09 - Once the donuts have cooled completely, spread or pipe the strawberry buttercream generously over the top of each donut. Serve immediately or store in an airtight container.
# Expert Tips:
01 -
- Baking instead of frying means you get that tender donut shop texture without the mess and splatter of hot oil.
- The real strawberry puree in the frosting gives a fruity brightness that boxed mixes and artificial flavors cannot touch.
02 -
- Overmixing the batter is the fastest way to end up with tough chewy donuts instead of tender ones, so go slow and stop early.
- Frosting warm donuts will melt the buttercream right off, so patience while they cool is not optional.
03 -
- Freeze dried strawberry powder mixed into the frosting delivers a far more intense berry punch than puree alone and thickens the buttercream at the same time.
- Transfer the batter to a zip top bag and snip the corner to pipe cleanly into the donut cavities without making a mess everywhere.