Strawberry Buttercream Frosted Donuts (Printer-friendly)
Fluffy baked donuts with silky strawberry buttercream, a dreamy berry lovers' dessert.
# What You'll Need:
→ Donut Batter
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 2/3 cup whole milk
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, melted
08 - 1 1/2 teaspoons vanilla extract
→ Strawberry Buttercream Frosting
09 - 1/2 cup unsalted butter, room temperature
10 - 2 cups powdered sugar, sifted
11 - 1/4 cup strawberry puree (blended fresh or thawed frozen strawberries)
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ Garnish
14 - Fresh strawberries, thinly sliced
15 - Sprinkles
# How to Prepare:
01 - Preheat oven to 350°F. Grease two 6-cavity donut pans 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, room-temperature eggs, melted unsalted butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the donuts light and tender.
05 - Spoon the batter into the prepared donut pans, filling each cavity approximately three-quarters full.
06 - Bake for 10 to 12 minutes, or until a toothpick inserted into a donut comes out clean and the tops spring back when lightly touched.
07 - Allow the donuts to rest in the pans for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
08 - Using an electric mixer, beat the room-temperature unsalted butter on medium speed until creamy and pale. Gradually add the sifted powdered sugar, beating until light and fluffy.
09 - Add the strawberry puree, vanilla extract, and a pinch of salt to the buttercream. Beat on medium-high speed for 2 to 3 minutes until the frosting is smooth, light, and spreadable.
10 - Once the donuts are completely cool, spread or pipe the strawberry buttercream over each one. Garnish with thinly sliced fresh strawberries or sprinkles as desired.
# Expert Advice:
01 -
- Baking instead of frying means you get that tender donut shop texture without the mess or the oil splatter on your stove.
- That strawberry buttercream uses real fruit puree, so the flavor is genuinely berry forward rather than artificially sweet.
- They look stunning on a dessert table but come together with everyday pantry staples and a simple donut pan.
02 -
- Overmixing the batter is the fastest way to tough, chewy donuts, so stop folding the second the last streak of flour disappears.
- Frosting warm donuts will melt the buttercream into a soggy puddle, so patience while they cool is genuinely the most important step.
- Adding too much strawberry puree to the frosting will thin it beyond recovery, so measure carefully and add extra gradually if needed.
03 -
- Put the batter in a zip top bag, snip one corner, and pipe it into the donut cavities for perfectly even rings with zero mess.
- Beat the butter for the frosting a full two minutes before adding anything else, because that extra aeration is what makes it silky instead of greasy.