Strawberry Buttercream Frosted Donuts (Print View)
Soft baked donuts with luscious strawberry buttercream frosting, perfect for breakfast or festive 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 tsp baking powder
04 - 1/4 tsp salt
05 - 1/2 cup (120 ml) whole milk
06 - 2 large eggs
07 - 1/4 cup (60 g) unsalted butter, melted
08 - 1 tsp 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 tbsp strawberry puree (blended fresh or frozen strawberries)
12 - 1/2 tsp vanilla extract
13 - Pinch of salt
14 - Pink food coloring (optional, for vibrant color)
# How-To Steps:
01 - Preheat oven to 375°F. Generously grease a standard donut pan with butter or nonstick 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 ingredient mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the donuts tender.
05 - Transfer the batter to a piping bag or use a spoon to fill each donut cavity about two-thirds full.
06 - Bake for 13 to 15 minutes, or until a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
07 - In a mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until creamy and pale. Gradually add the powdered sugar, beating continuously until light and fluffy.
08 - Add the strawberry puree, vanilla extract, salt, and pink food coloring if using. Beat on medium-high speed until the frosting is smooth, creamy, and easily spreadable.
09 - Once the donuts have cooled completely, spread or pipe the strawberry buttercream frosting generously over the tops. Serve immediately or store in an airtight container.
# Expert Hints:
01 -
- Baking instead of frying means you get a tender donut without the splatter and the lingering oil smell in your hair.
- That strawberry buttercream tastes like summer in frosting form and it takes roughly five minutes to pull together.
02 -
- Frosting warm donuts will melt the buttercream into a sticky puddle so patience here genuinely pays off.
- Freeze-dried strawberry powder swapped for the puree gives you a thicker frosting and a much more concentrated berry punch.
03 -
- Let the strawberry puree drain on a paper towel for a few minutes before adding it so excess moisture does not make your frosting too loose.
- A zip-top bag with the corner snipped off works perfectly as a piping bag when you cannot find your real one.