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Baked Donuts with fresh raspberries

Easy baked donuts are light and tasty with fresh raspberries mixed in. A lemony glaze finishes them off for a perfect flavor combination. Can be made regular or gluten-free.
Course baked dessert, Breakfast
Cuisine American
Keyword baked donuts, cake donuts, raspberry donuts
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time (estimate) + Glazing time 18 minutes
Total Time 38 minutes
Servings 8 Makes 8-9 donuts
Calories 269kcal
Author Toni Dash

Equipment

  • Donut pan (metal)
  • Donut pan (silicone)

Ingredients

Donuts

  • ¼ cup granulated sugar
  • 3 tablespoons brown sugar
  • ¼ cup vegetable oil
  • 1 egg
  • 1 teaspoon baking powder
  • 1 ⅓ cup all purpose flour regular or gluten-free measure-for-measure flour blend
  • ½ cup milk
  • ½ cup raspberries rinsed and dabbed dry with paper towels. Halved, quartered or chopped

For the glaze:

  • 1 cup confectioners’ (powdered) sugar
  • 2 tablespoon heavy cream
  • 1 tablespoon lemon juice

Instructions

Baked Donuts

  • Preheat the oven to 400 degrees. Lightly grease a donut pan (metal or silicone) and set aside.
  • In a bowl whisk together the sugar, brown sugar and vegetable oil.
  • Add the egg and whisk to combine along with the baking powder.
  • Add half the flour and stir in with a spatula. Pour the milk and mix it in.
  • Add the remaining flour and stir just until it is mixed in. Do not overmix.
  • Add the raspberries and carefully fold them in.
  • Fill the donut pan cavities 2/3-3/4 full. Either spoon in the batter or (recommended) add the batter to a disposable piping bag or gallon plastic bag, cut off one corner and ‘pipe’ it into the donut pan cavities.
  • Bake for 10 minutes or until golden brown and done. Remove from the oven and let the donuts cool completely before removing from the pan. Turn them out onto a wire cooling rack to finish cooling.

Adding the Glaze

  • While the cake donuts are cooling, prepare the glaze. Whisk the glaze ingredients together until fully combined and shiny.
  • Deep each donut in the glaze twisting to take out. Let them dry before serving.

Video

Notes

Freeze dried raspberries were chopped to decorate the donuts shown in the photos.
Ingredient notes
The gluten-free version of all our recipes are tested with Bob's Red Mill gluten-free 1-to-1 Baking Flour.
Cut raspberries in half, quarters or rough chop to ensure distribution throughout the donut batter.
What pan to use?
Either a metal non-stick 6-cavity donut pan from Wilton or a silicon donut pan can be used. Any full size donut pan will work.
Storing
Store glazed donuts in an airtight container at room temperature for 3-4 days.

Nutrition

Calories: 269kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 18mg | Potassium: 123mg | Fiber: 1g | Sugar: 27g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg