If you’re on the hunt for a fun, charming treat that’s just as delightful to look at as it is to eat, then you’re going to want to try this Pink Donuts with Vanilla Glaze Recipe. I absolutely love how these donuts turn out—they’re soft, tender, and perfectly sweet with a silky vanilla glaze that’s infused with just a hint of cinnamon and nutmeg. Plus, the pop of pink and sprinkles makes them irresistible whether you’re serving them at a party, brunch, or just because.
Why You’ll Love This Recipe
- A stunning homemade treat: You’ll impress everyone with donuts that look bakery-worthy but are made in your own kitchen.
- Easy to make with pantry staples: No complicated ingredients here—just familiar flavors that blend perfectly.
- Perfect balance of spice and sweetness: The cinnamon and nutmeg add a subtle warmth against the sweet vanilla glaze.
- Fun to customize: You can adjust the glaze color and sprinkles to match any occasion or mood.
Ingredients You’ll Need
These donuts come together with simple ingredients that you probably already have on hand. The buttermilk adds extra tenderness, making the donuts soft and fluffy, while the warm spices complement the vanilla glaze beautifully. When shopping, look for fresh spices for the best flavor pop.
- All-purpose flour: Make sure to spoon and level it for accuracy—this keeps the donuts from turning out too dense.
- Baking powder & baking soda: These leaveners work together to give the donuts a light, airy texture.
- Ground cinnamon & nutmeg: Freshly ground if possible, for the most aromatic taste.
- Egg: At room temperature so it blends smoothly with the other ingredients.
- Light brown sugar: Adds a hint of molasses flavor for depth and moisture.
- Buttermilk: Also room temperature—it helps create that tender crumb and tangy note.
- Unsalted butter: Melted and cooled to maintain batter consistency without cooking the egg.
- Pure vanilla extract: Pure is key here—I always recommend it over imitation for real flavor.
- Confectioners’ sugar: For a smooth, silky glaze that melts in your mouth.
- Heavy cream: Use it to adjust the glaze consistency so it’s just right for dipping.
- Red food coloring: Just a drop or two for that perfect pink hue without overpowering the taste.
- Rainbow sprinkles: For that extra pop of fun and color on top.
Variations
The beauty of this Pink Donuts with Vanilla Glaze Recipe is how versatile it is. Over the years, I’ve enjoyed playing with different glazes, fillings, and even dough flavors to make these donuts uniquely mine—but you can easily customize them to your taste or dietary needs.
- Chocolate Glaze: I once switched out the vanilla glaze for a rich chocolate ganache, and my family begged me to do it again. It’s decadent and pairs so well with the cinnamon spices.
- Vegan Variation: You can swap the egg with flaxseed meal and use a plant-based milk for buttermilk (add a splash of vinegar). I found the texture is slightly different but still delicious.
- Fruit-Flavored Glaze: Adding a bit of raspberry or strawberry puree to the vanilla glaze gives a natural fruitiness and a fun twist on the classic pink color.
- Sprinkle Swap: Try using chopped nuts, toasted coconut flakes, or even edible glitter for a different presentation and texture.
How to Make Pink Donuts with Vanilla Glaze Recipe
Step 1: Prepping the Pan and Oven
Start by preheating your oven to 350°F (177°C). I always spray my donut pan generously with non-stick spray—that little step means the donuts release effortlessly once baked. I’ve used both heart-shaped and regular donut pans, and they come out perfect every time when you prepare the pan well.
Step 2: Mixing Dry and Wet Ingredients
In a medium bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Then, in a separate bowl, beat the egg with the brown sugar and buttermilk until smooth. Add in the melted butter and vanilla extract, whisking until everything is combined.
Now, pour the wet into the dry and mix until just combined. Here’s the trick I discovered — don’t overmix! The batter should be thick and a little lumpy. Overmixing can make your donuts tough, and we want them soft and springy.
Step 3: Filling the Donut Pan
I save a lot of mess and frustration by spooning the batter into a large zip-top bag, cutting a corner off, and piping it right into the pan cavities. Fill each one about halfway to two-thirds full. If you’re using a heart-shaped pan, don’t overfill or your donuts might puff up without a hole in the center.
Step 4: Baking and Cooling
Bake for 8-10 minutes, or until the edges are lightly browned and a toothpick inserted comes out clean. Trust me—it goes by quickly, so keep an eye on them! Let the donuts cool in the pan for about 2 minutes before transferring them to a wire rack set over parchment paper or a baking sheet—this easily catches any glaze drips or errant sprinkles.
Step 5: Making the Vanilla Glaze and Decorating
Whisk together your confectioners’ sugar, slightly cooled melted butter, heavy cream, vanilla extract, a pinch of salt, and a drop or two of red food coloring until smooth and silky. Adjust the thickness by adding cream or more sugar — the glaze should coat the back of a spoon but still be runny enough to dip.
Dip each cooled donut into the glaze, letting the excess drip off, then place back on the rack and finish with your favorite rainbow sprinkles. Donuts are best enjoyed immediately, but if you need to store leftovers, keep them tightly covered in the fridge for up to 3 days.
Pro Tips for Making Pink Donuts with Vanilla Glaze Recipe
- Room Temperature Ingredients: Using room temp eggs and buttermilk helps the batter come together more smoothly and prevents lumps.
- Don’t Overfill the Pans: I learned the hard way that overfilling leads to donuts without holes and uneven baking.
- Glaze Consistency Matters: If your glaze is too thick, add a splash more cream—too thin, add sugar. I always taste for balance, adding a little salt to cut the sweetness.
- Cool Before Glazing: Make sure donuts are cool enough to handle so the glaze sets rather than melts off.
How to Serve Pink Donuts with Vanilla Glaze Recipe
Garnishes
I’m a huge fan of classic rainbow sprinkles here because they add that whimsical party vibe. But I’ve also sprinkled crushed freeze-dried strawberries or edible glitter when I want a twinkle of something extra special. Fresh edible flowers can look stunning if you want an elegant edge!
Side Dishes
These donuts pair beautifully with a creamy latte or even a cold glass of milk. At a brunch, I like serving them alongside fresh fruit salad or a simple yogurt parfait for balance. They hold up well as a sweet centerpiece on breakfast tables.
Creative Ways to Present
For birthdays or showers, I’ve arranged these donuts on tiered cake stands decorated with pastel ribbons and fresh flowers for a stunning display. You can also thread them onto skewers for donut kabobs—kids love that! Or place them in colorful cupcake liners for easy grab-and-go snacking.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (unlikely in my house!), store them in an airtight container at room temperature for a day or two. For longer storage, pop them in the fridge wrapped tightly—they keep well up to 3 days. Just note the glaze may set firmer, but the texture inside will remain soft.
Freezing
I’ve frozen these donuts before—just flash freeze them on a sheet and then transfer to a freezer bag. They keep up to 2 months. When ready to eat, thaw overnight in the fridge, then warm slightly in the oven to refresh the softness before glazing or enjoying as is.
Reheating
To reheat, I pop donuts in a 300°F oven for 5-7 minutes. This brings back the fresh-baked softness without drying them out. If you want to refresh the glaze, you can gently warm and dip again or just add a drizzle of warm vanilla icing.
FAQs
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Can I make pink donuts without food coloring?
Absolutely! The red food coloring adds that classic pink hue, but you can skip it or use natural alternatives like beet juice for color. The donuts will still taste amazing; they just won’t be as vividly pink.
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Can I fry these donuts instead of baking?
This recipe is designed for baking, which yields lighter, less oily donuts perfect for dipping in glaze. If you want to fry, you might need a different recipe with dough that holds up well in hot oil.
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How do I prevent holes from closing in heart-shaped donuts?
Don’t overfill the batter cavities—fill only about halfway. Too much batter causes the donuts to puff too high and fill in the center, closing the heart’s hole. Also, watch the baking time carefully to avoid over-expansion.
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Can I make this recipe gluten-free?
You can experiment with a 1:1 gluten-free baking flour blend, but results may vary. The texture might be a touch denser. I recommend adding a little xanthan gum and checking that your other ingredients are gluten-free.
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What is the best way to store glazed donuts?
Store them in an airtight container at room temperature for up to a day. For longer keeping, place in the fridge, but expect the glaze to firm up. Reheat lightly in the oven to bring back softness.
Final Thoughts
This Pink Donuts with Vanilla Glaze Recipe has become one of my favorite go-to treats for both everyday fun and special occasions. I love how you can pop these in the oven and have adorable, perfectly soft donuts ready in under an hour. The combination of that subtly spiced dough with the glossy vanilla glaze just makes my family go wild every time I make them. Honestly, I can’t recommend this recipe enough—grab your donut pan, invite your friends or kids to help, and dive in. I promise you’ll end up with smiles (and maybe a few happy food fights) by the end.
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Pink Donuts with Vanilla Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 9 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pink Party Donuts are soft, fluffy, and perfectly spiced with cinnamon and nutmeg, baked to golden perfection and topped with a luscious vanilla glaze tinted pink and colorful rainbow sprinkles. Ideal for celebrations or a delightful treat, these heart-shaped or classic donuts are easy to prepare with simple pantry ingredients and baked rather than fried for a lighter version.
Ingredients
Donuts
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 Tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
Vanilla Glaze
- 2 cups (240g) confectioners’ sugar
- 3 Tablespoons (43g) unsalted butter, melted and slightly cooled
- 3–4 Tablespoons (45-60ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1–2 drops red food coloring
- Rainbow sprinkles for garnish
Instructions
- Preheat and prepare the donut pan: Set your oven to 350°F (177°C) and generously spray your donut pan (heart-shaped or regular) with non-stick spray to ensure easy release after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined. Set aside.
- Combine wet ingredients: In another bowl, whisk the room temperature egg, packed light brown sugar, and buttermilk until smooth. Stir in the melted butter and vanilla extract until fully incorporated.
- Make the batter: Pour the wet ingredients into the dry and gently mix them until just combined. The batter should be thick; avoid overmixing to keep the donuts tender.
- Fill the donut cavities: Transfer the batter to a large zip-top bag and cut off one corner to use as a piping bag. Pipe the batter into each donut mold filling about half to two-thirds full, taking care not to overfill especially if using heart-shaped pans to maintain the donut hole.
- Bake the donuts: Place the tray in the preheated oven and bake for 8–10 minutes or until the edges turn lightly golden brown. Let cool in the pan for about two minutes then transfer the donuts to a wire rack set over parchment or a baking sheet to catch drips and sprinkles. Repeat with remaining batter.
- Prepare the vanilla glaze: Whisk together confectioners’ sugar, melted butter, heavy cream, vanilla extract, a pinch of salt, and red food coloring in a medium bowl until smooth and evenly tinted. Adjust consistency by adding more cream to thin or more confectioners’ sugar to thicken.
- Glaze and garnish the donuts: Dip each cooled donut into the glaze fully or partially, then place back on the wire rack. Immediately top with rainbow sprinkles for a festive appearance.
- Serve and store: Donuts taste best served immediately but can be kept tightly covered in the refrigerator for up to 3 days. The glaze will set over time if applied lightly.
Notes
- Ensure all wet ingredients are at room temperature for best mixing results.
- Don’t overfill the donut pans, especially for heart-shaped molds, to retain the iconic donut hole.
- Baking instead of frying makes these donuts lighter and easier to prepare.
- The glaze consistency can be adjusted depending on your preference for thicker or thinner coating.
- Store leftovers in an airtight container in the fridge and bring to room temperature before serving.
- Use a wire rack over parchment paper when glazing to catch drips and sprinkles for easy cleanup.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
