Strawberry Buttercream Frosted Donuts (Printable)
Soft baked donuts with fluffy strawberry buttercream frosting, perfect for breakfast or dessert.
# What You’ll 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, room temperature
07 - 1/4 cup (60 g) unsalted butter, melted
08 - 1 teaspoon pure vanilla extract
→ Strawberry Buttercream Frosting
09 - 1/2 cup (113 g) unsalted butter, softened to room temperature
10 - 2 cups (240 g) powdered sugar, sifted
11 - 3 tablespoons strawberry puree (from blended fresh or frozen strawberries)
12 - 1/2 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Pink food coloring, optional, for vibrant color
# Directions:
01 - Preheat oven to 375°F (190°C). 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. Do not overmix 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 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, about 2 minutes. Gradually add the sifted 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 pink food coloring if using. Beat 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 Suggestions:
01 -
- Baking instead of frying means you get that tender donut shop texture without the mess and splatter of hot oil.
- The strawberry buttercream tastes like summer in frosting form, and people always assume you spent hours making them.
02 -
- Overmixing the batter is the fastest way to end up with dense, rubbery donuts, so stop folding the second everything looks combined.
- Frosting warm donuts will melt the buttercream into a puddle, so patience here actually saves your beautiful work.
03 -
- Freeze-dried strawberry powder stirred into the frosting delivers a more intense berry punch than puree ever could, and it thickens the frosting at the same time.
- Put the batter into a zip-top bag, snip a corner, and pipe it into the pan for perfectly neat rings with zero mess.