Strawberry Buttercream Frosted Donuts (Printable Version)
Fluffy baked donuts with silky strawberry buttercream, a sweet berry treat everyone loves.
# What You Need:
→ Donuts
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp salt
05 - 2/3 cup whole milk
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, melted
08 - 1 1/2 tsp 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 tsp vanilla extract
13 - Pinch of salt
→ Garnish (optional)
14 - Fresh strawberries, thinly sliced
15 - Sprinkles
# How To Make It:
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 the center comes out clean and the donuts spring back when lightly touched.
07 - Allow the donuts to cool 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, approximately 2 minutes.
09 - Gradually add the sifted powdered sugar, beating continuously until light and fluffy. Then incorporate the strawberry puree, vanilla extract, and a pinch of salt. Beat for an additional 2 to 3 minutes until the frosting is smooth and spreadable.
10 - Once the donuts are completely cool, spread or pipe the strawberry buttercream generously over the top of each donut.
11 - Finish with thinly sliced fresh strawberries or sprinkles as desired. Serve immediately or store in an airtight container.
# Helpful Hints:
01 -
- Baking instead of frying means you get that tender cake donut texture without the mess and splatter of hot oil.
- The strawberry buttercream tastes like a real fruit frosting, not that artificial candy flavor from a jar.
- They come together in under an hour, which makes them doable even on a lazy weekend morning.
02 -
- Frosting warm donuts will melt the buttercream into a sad puddle, so patience here genuinely pays off.
- If your strawberry puree is very watery, add a tablespoon less milk to the donut batter or your frosting may turn out too loose.
- Freeze dried strawberry powder stirred into the frosting is a game changer for intensifying flavor without adding extra liquid.
03 -
- Do not overmix the donut batter once the wet and dry come together, because overmixing builds gluten and turns tender donuts into tough little rings.
- Strain your strawberry puree through a fine mesh sieve before adding it to the buttercream for the smoothest texture imaginable.