These strawberry frosted donuts are the small-batch baked donuts I make when I want a cheerful breakfast without frying oil. The batter is simple: flour, sugar, baking powder, yogurt, milk, egg, vanilla, and a little melted butter. The frosting is where the color comes in, made from fresh strawberries, strawberry jam, and sifted confectioners’ sugar.
I like that the recipe makes 6 donuts. It is enough to feel like a treat and not so many that I am looking at leftovers all week. The donuts bake at 325°F (163°C), which keeps them tender, and they only need 8-11 minutes in the pan.
The frosting can be thin and glossy or thick and opaque depending on how much confectioners’ sugar I stir in. I usually dip twice, sometimes three times if I want a thick pink cap. Red sprinkles are optional, but I admit they make the plate more fun.
Why I keep making this
- The donuts are baked, not fried, so cleanup is mostly one bowl, one small bowl, and a donut pan.
- Greek yogurt keeps the crumb moist without needing much butter.
- The batch is small: 6 donuts, or a few muffin-pan rounds if I skip the donut shape.
- The strawberry frosting uses real berries plus jam, so the flavor is quick and fresh.
- The donuts cool fast and can be dipped 1-3 times depending on how thick I want the top.
- Leftovers keep covered at room temperature for 2 days, though I like them best the day they are made.
What you need and why it matters
- All-purpose flour, 1 cup, spooned & leveled.Gentle measuring keeps the donuts soft instead of dry.
- Granulated sugar, 6 Tbsp.The donut itself is lightly sweet because the frosting adds more.
- Baking powder, 1 tsp.This gives lift during the short 8-11 minute bake.
- Vanilla Greek yogurt, 4 Tbsp.Plain or strawberry yogurt works too. Yogurt brings moisture and a little tang.
- Milk, 2 Tbsp.Vanilla almond milk works, and dairy milk works too. It loosens the batter just enough.
- Egg, 1, vanilla extract, 1/2 tsp, and melted unsalted butter, 1 Tbsp (14g).These round out the batter and make the crumb tender.
- Strawberries, 3-4, and strawberry jam, 1 Tbsp.I puree them together for a quick fruit base.
- Confectioners’ sugar, 1-2 cups, sifted.One cup makes a glaze; closer to 2 cups makes a thick frosting. Red sprinkles are optional.
How I make it
Step 1 — Heat the oven and prep the pan
I preheat the oven to 325°F (163°C) and spray a donut pan with nonstick spray. A muffin pan works if I do not care about the hole shape. I prep the pan before mixing because the batter should not sit long once the baking powder is wet.
Step 2 — Mix gently
In a large bowl, I stir together flour, sugar, and baking powder. In a small bowl, I whisk yogurt, milk, egg, vanilla, and melted butter. I pour wet into dry and mix just until combined. The batter is thick, and a few tiny lumps are better than overmixing.
Step 3 — Pipe and bake
I spoon the batter into a pastry bag or zip-top bag with a corner snipped off, then pipe it into 6 donut cavities about 2/3 full. The donuts bake 8-11 minutes. Mine are usually done at 10 minutes, springy to the touch and lightly golden.
Step 4 — Cool for 5 minutes
I let the donuts cool in the pan for about 5 minutes before removing them. That short rest helps them release without tearing. Then I move them to a rack while I make the frosting.
Step 5 — Dip 1-3 times
I puree 3-4 sliced strawberries with 1 tablespoon strawberry jam, then slowly stir in 1 cup sifted confectioners’ sugar. For thicker frosting, I add more sugar up to 2 cups. I dip each cooled donut 1-3 times, letting the coating settle briefly between dips, and add sprinkles before the surface sets.
Tips from my kitchen
- Spoon and level the flour.Scooping packs too much flour into the cup and dries the donuts.
- Do not overmix.A few small lumps are better than a rubbery donut.
- Use a bag to fill the pan.Piping keeps the rings neater than spooning.
- Sift the sugar.Strawberry frosting shows confectioners’ sugar lumps quickly.
- Dip cool donuts.Warm donuts soak up frosting instead of holding a smooth top.
Variations I have actually tried
- Strawberry yogurt batter:use strawberry Greek yogurt for a little extra berry flavor.
- Plain glaze:stop at 1 cup confectioners’ sugar for a thinner pink glaze.
- Thick frosting:use closer to 2 cups confectioners’ sugar and dip 2-3 times.
- Mini muffin bites:bake the batter in a mini muffin pan and start checking early.
- Chocolate sprinkle top:swap red sprinkles for chocolate jimmies for a chocolate-strawberry feel.
Storing and serving
These donuts are best served soon after the frosting sets, when the crumb is soft and the strawberry top is fresh. If I have leftovers, I cover them tightly and keep them at room temperature for up to 2 days. I avoid refrigerating unless the kitchen is very warm because the crumb dries faster.
If the frosting looks a little damp on day two, that is normal; fresh strawberries continue to release moisture. I place the donuts on parchment rather than stacking them, because the frosting can stick.
How I decide on glaze thickness
I do not use an exact frosting thickness every time because strawberries vary so much. Some berries puree into a thick sauce, while others are almost all juice. I start with 1 cup sifted confectioners’ sugar, stir slowly, and look for a coating that clings to the spoon before I dip the donuts.
If I am serving them right away, I like a slightly thinner glaze because it settles into a shiny pink finish. If I need them to sit on a platter, I add more sugar and dip twice. A thicker frosting protects the donut surface better and keeps the strawberry color visible after a couple of hours.
- For a light glaze:stop when the frosting runs in a slow ribbon.
- For a thick top:add sugar until the frosting mounds slightly before smoothing out.
- For sprinkles:add them while the last dip is still tacky.
Frequently asked questions
Can I make these without a donut pan?
Yes. A muffin pan works, though the shape changes. Fill the cups modestly and watch the bake time.
Can I use plain yogurt?
Yes. Plain or strawberry Greek yogurt works in place of vanilla Greek yogurt. Plain yogurt makes the donut a little tangier.
Why is my frosting too thin?
Fresh berries vary in juiciness. I add more sifted confectioners’ sugar, a few spoonfuls at a time, until it coats the donut.
Can I make the donuts ahead?
I prefer baking and frosting the same day. If needed, I bake the donuts a day ahead and frost closer to serving.
How many times should I dip them?
One dip gives a light glaze, two dips give good coverage, and three dips make a thick strawberry top.
If you make these, I would like to know whether you went with one thin dip or the full three-dip frosting.
Strawberry frosted donuts
Description
Small-batch baked Strawberry Frosted Donuts with Greek yogurt in the batter and a fresh strawberry-jam frosting. I bake them at 325°F (163°C), cool 5 minutes, and dip them 1-3 times.
Ingredients You’ll Need
Instructions
- Preheat oven to 325°F (163°C). Spray a donut pan or muffin pan with nonstick spray.
- In a large bowl, mix flour, sugar, and baking powder. In a small bowl, whisk yogurt, milk, egg, vanilla, and melted butter. Stir wet ingredients into dry just until combined; do not overmix.
- Pipe batter into a 6-donut pan, filling cavities about 2/3 full. Bake 8-11 minutes until set, lightly golden, and springy to the touch.
- Cool in the pan about 5 minutes, then remove to a rack.
- Puree 3-4 sliced strawberries with 1 tablespoon strawberry jam. Slowly stir in 1 cup sifted confectioners' sugar, adding more up to 2 cups for thicker frosting and stronger color.
- Dip cooled donuts into strawberry frosting 1-3 times, depending on thickness desired. Add red sprinkles if using. Store leftovers tightly covered at room temperature up to 2 days.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 157kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 2g10%
- Trans Fat 0.1g
- Cholesterol 37mg13%
- Sodium 102mg5%
- Potassium 42mg2%
- Total Carbohydrate 29g10%
- Dietary Fiber 1g4%
- Sugars 13g
- Protein 3g6%
- Calcium 62 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Measure flour gently. Spoon and level so the donuts stay soft.
Use a piping bag. It fills the donut pan neatly.
Cool before dipping. Warm donuts make the frosting slide.
Adjust with sugar. Add confectioners' sugar until the strawberry frosting coats well.
Frequently Asked Questions
Yes. The shape changes, but the recipe works in a muffin pan. Watch closely near the end of baking.
Yes. Plain or strawberry Greek yogurt can replace vanilla Greek yogurt.
The strawberries may be juicy. Add more sifted confectioners' sugar until it thickens.
Keep them tightly covered at room temperature for up to 2 days.
Dip 1 time for a glaze, 2 times for coverage, or 3 times for a thick strawberry top.
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