Strawberry Buttercream Frosted Donuts (Print Version)
Fluffy baked donuts with luscious strawberry buttercream, perfect for breakfast or dessert.
# Recipe Ingredients:
→ Donuts
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 3/4 cup whole milk
06 - 2 large eggs
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ Strawberry Buttercream Frosting
09 - 1/2 cup unsalted butter, at room temperature
10 - 2 cups powdered sugar, sifted
11 - 1/4 cup strawberry puree (fresh or frozen strawberries blended smooth)
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ Garnish
14 - Freeze-dried strawberry pieces
15 - Sprinkles
# Directions:
01 - Preheat oven to 375°F. Grease a 12-cavity donut pan generously 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, eggs, melted unsalted butter, and vanilla extract until smooth.
04 - Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can produce dense donuts.
05 - Transfer the batter into a piping bag or a zip-top bag with a corner snipped off. Pipe the batter evenly into each cavity of the prepared donut pan, filling about three-quarters full.
06 - Bake for 10 to 12 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
07 - Using an electric mixer, beat the room-temperature butter on medium speed until creamy and pale, about 2 minutes. Gradually add the sifted powdered sugar, beating on low until incorporated, then increase to medium-high until smooth.
08 - Add the strawberry puree, vanilla extract, and a pinch of salt to the buttercream. Beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Adjust consistency with additional powdered sugar for stiffness or a splash of milk to thin.
09 - Once the donuts are completely cool, spread or pipe the strawberry buttercream generously over each donut. Top with freeze-dried strawberry pieces or sprinkles as desired.
# Expert Advice:
01 -
- The strawberry buttercream tastes like actual strawberries, not just pink food coloring, and it whips up in under five minutes.
- Baking instead of frying means you can eat two without feeling like you need a nap.
- They look bakery level impressive but the whole process is surprisingly forgiving for beginner bakers.
02 -
- Overmixing the batter is the fastest way to end up with tough, chewy donuts instead of tender, cakey ones.
- Frosting warm donuts will melt the buttercream into a puddle, so patience during the cooling step makes all the difference.
03 -
- Put the donut pan on a baking sheet before filling the cavities so you can move it to the oven without spilling batter everywhere.
- If your strawberry puree is very wet spread it thin on a plate and press it with paper towels before adding it to the buttercream.