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

Scale

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

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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