Glazed Mini Baked Donuts with Vanilla Buttermilk
Tender, cake-style mini donuts made with a simple buttermilk batter, baked rather than fried for a lighter treat. These petite donuts have a soft crumb and delicate vanilla flavor, finished with a smooth powdered sugar glaze that can be tinted any color. Perfect for parties, bake sales, afternoon snacks, or gifts. The mini size makes them ideal for portion control and entertaining, while the straightforward technique suits novice bakers.
Ingredients
- ½ cup salted butter, softened
- ⅝ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla extract, or vanilla bean paste, divided
- 1 ¼ cup all-purpose flourgluten-free 1-to-1 blend1:1allergen-freegluten-free
may slightly affect texture; add xanthan gum if blend lacks it
- 1 teaspoon baking powder
- ⅓ teaspoon kosher salt, divided
- ⅝ cup whole milk, dividedbuttermilk1:1flavor-profile
adds slight tang; reduce baking powder to 3/4 teaspoon to balance acid
Full guide → - 2 cup powdered sugarcoconut sugar for glaze1:1diet-preference
glaze will be thicker, less glossy; adjust milk as needed
Full guide → - nonstick spray(optional)
- food coloring(optional)
- sprinkles, for garnish, optional(optional)
Instructions
- 1
Preheat oven to 375F.
- 2
Line two baking sheets with parchment paper.
- 3
Coat two mini donut pans with nonstick spray and place on one baking sheet.
- 4
Beat softened butter and granulated sugar in a stand mixer with paddle attachment until combined.
- 5
Add egg and half the vanilla extract, beat until smooth.
- 6
Mixer off, add flour, baking powder, salt, and milk, beat until smooth batter forms.
- 7
Transfer batter to a piping bag with hole cut at top.
- 8
Pipe batter rings into donut pans, filling each well halfway.
- 9
Bake 8 to 10 minutes until donuts spring back when poked.
- 10
Turn out onto sheet tray and remove from molds.
- 11
Spray empty molds again, place on second baking sheet, repeat filling and baking.
- 12
Cool donuts completely.
- 13
Stir together powdered sugar, remaining vanilla, remaining salt, and remaining milk until smooth.
- 14
Divide into bowls and tint with food coloring if desired, adjust consistency with milk or water to reach pourable thickness.
- 15
Dip cooled donuts into glaze while wet, add sprinkles as desired.
- 16
Allow glaze to set before serving or storing.
Tips
Fill donut wells only halfway to allow room for rise; overfilled donuts may not bake evenly or pop out cleanly.
Cool donuts completely before glazing to prevent melting; a thin, pourable glaze clings better than thick consistency.
Pipe batter into molds using steady pressure and consistent motion for uniform donut size and even baking.
Good to Know
Keep in airtight container in refrigerator for up to 5 days. At room temperature, best consumed within 24 hours before glaze softens.
Bake donuts up to 2 days ahead; store unglazed in airtight container. Glaze and decorate day-of for best appearance, or glaze up to 4 hours ahead.
Serve at room temperature or slightly chilled. Pairs well with coffee, hot chocolate, or milk. Ideal for brunches, parties, gifting, or lunchbox treats.
Common Mistakes
Overfill donut wells to prevent overflow and ensure even rise throughout baking.
Don't skip cooling completely before glazing to avoid glaze running off and melting.
Use a piping bag with clean cut to maintain consistent batter flow and uniform donut shape.
Substitutions
Gluten-Free Swaps
may slightly affect texture; add xanthan gum if blend lacks it
General Alternatives
adds slight tang; reduce baking powder to 3/4 teaspoon to balance acid
Full guide →glaze will be thicker, less glossy; adjust milk as needed
Full guide →FAQ
Can I make these without a stand mixer?
Yes, use a hand mixer or whisk by hand. Cream butter and sugar about 3-5 minutes until light, then add egg and vanilla. Fold in dry ingredients gently by hand until combined. Batter will be thick; transfer to piping bag carefully.
What if my donuts are dense or don't rise?
Ensure baking powder is fresh and not expired. Don't overmix batter after adding dry ingredients. Check oven temperature with a thermometer; 375F is critical. Slight underbaking is better than overbaking for tender crumb.
How long can I keep glazed donuts and can I freeze them?
Glazed donuts keep 5 days refrigerated. Unglazed donuts freeze up to 3 months in airtight container. Thaw at room temperature before glazing. Freezing glazed donuts causes glaze to crack; glaze after thawing instead.