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Baked Raspberry Donuts

Featured in Irresistible Desserts.

Mix dry and wet ingredients separately, fold in raspberries, pipe into donut pan, bake for 10 minutes, then dip in fresh raspberry glaze for a delicious breakfast treat.
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Ranah
Updated on Sat, 19 Apr 2025 20:34:56 GMT
A plate of donuts with red and white icing. Pin it
A plate of donuts with red and white icing. | yummyflavorsrecipes.com

These Baked Raspberry Donuts offer a lighter take on traditional fried donuts, bursting with fresh raspberry flavor and topped with a sweet glaze. The tender crumb and vibrant pink hue make them as delightful to look at as they are to eat.

When I brought these to my daughter's ballet recital, the other parents kept asking where I bought them - they couldn't believe they were homemade! The kids loved the pink color, while adults appreciated the not-too-sweet raspberry flavor.

Essential Ingredients

  • Fresh raspberries: Natural flavor and color (1 cup)
  • Greek yogurt: Moisture and slight tang (½ cup)
  • Cake flour: Light, tender texture (1¾ cups)
  • Lemon zest: Brightens the berry flavor (1 tsp)
  • Powdered sugar: For the sweet glaze (1½ cups)
A plate of donuts with raspberry sauce. Pin it
A plate of donuts with raspberry sauce. | yummyflavorsrecipes.com

Step-by-Step Instructions

Step 1: Prep
Preheat oven to 350°F, grease donut pan
Step 2: Make puree
Blend raspberries, strain seeds (¼ cup puree)
Step 3: Dry ingredients
Whisk flour, baking powder, salt
Step 4: Wet ingredients
Mix yogurt, sugar, eggs, melted butter, puree, zest
Step 5: Combine
Fold dry into wet until just incorporated
Step 6: Bake
Pipe into pan, bake 10-12 minutes until springy
Step 7: Glaze
Dip cooled donuts in raspberry glaze

The Perfect Texture

The combination of cake flour and Greek yogurt creates an incredibly tender crumb that's light yet satisfying. For best results, don't overmix the batter - a few lumps are fine. The donuts will be delicate when warm but firm up perfectly as they cool.

A plate of donuts with pink icing and raspberries. Pin it
A plate of donuts with pink icing and raspberries. | yummyflavorsrecipes.com

Glaze Variations

  • Classic: Powdered sugar + raspberry puree
  • Lemon: Add lemon juice for tang
  • White chocolate: Melt into glaze for richness
  • Vanilla: Simple powdered sugar glaze

My first batch stuck to the pan because I was too eager to unmold them. Now I've learned patience pays off with perfect, intact donuts every time!

What began as a way to use up summer raspberries has become my signature brunch treat. That moment when you bite through the sweet glaze into the fluffy, berry-packed donut is pure happiness - no frying required!

Frequently Asked Questions

→ Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Don't thaw them before adding to the batter to prevent excess moisture and color bleeding. You may need to increase the baking time by 1-2 minutes.
→ Do I need a special donut pan for this recipe?
Yes, this recipe is designed for a standard donut pan. If you don't have one, you could make these as muffins instead, but you'll need to increase the baking time to about 15-18 minutes.
→ Can I make these donuts ahead of time?
Yes, you can make the donuts a day ahead, but it's best to add the glaze shortly before serving for the best texture and appearance. Store unglazed donuts in an airtight container at room temperature.
→ Can I substitute other berries in this recipe?
Absolutely! Blueberries, blackberries, or strawberries (chopped) would all work well in this recipe. You can also adjust the glaze to match the berry you choose.
→ Are these donuts dairy-free?
No, this recipe contains milk and butter. However, you could substitute with plant-based milk and a dairy-free butter alternative to make them dairy-free.

Raspberry Glazed Baked Donuts

Light and fluffy baked donuts filled with fresh raspberries and topped with a vibrant pink raspberry glaze - a healthier alternative to fried donuts with all the flavor.

Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes
By: Ranah


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 donuts)

Dietary: Vegetarian

Ingredients

→ Donut Batter

01 2 cups all-purpose flour
02 3/4 cup granulated sugar
03 2 teaspoons baking powder
04 1/2 teaspoon salt
05 2 large eggs
06 3/4 cup milk
07 2 tablespoons unsalted butter, melted
08 1 teaspoon vanilla extract
09 1 cup fresh raspberries, lightly mashed

→ Raspberry Glaze

10 1/2 cup fresh raspberries
11 2 cups powdered sugar, sifted
12 1-2 tablespoons milk, as needed
13 1/2 teaspoon vanilla extract

Instructions

Step 01

Preheat oven to 350°F (175°C). Grease a standard 12-cavity donut pan with non-stick cooking spray.

Step 02

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 03

In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.

Step 04

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Step 05

Gently fold in the mashed raspberries, being careful not to overmix. The batter should be streaked with raspberry.

Step 06

Spoon the batter into a large piping bag or zip-top bag with a corner snipped off. Pipe the batter into the donut cavities, filling each about 2/3 full.

Step 07

Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.

Step 08

Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 09

In a small saucepan, heat the raspberries over medium heat until they break down and release their juices, about 5 minutes. Press through a fine-mesh sieve to remove seeds. Let the raspberry puree cool slightly.

Step 10

In a medium bowl, whisk together the powdered sugar, 2 tablespoons of the raspberry puree, vanilla extract, and enough milk to reach a smooth, pourable consistency.

Step 11

Dip the tops of the cooled donuts into the glaze, allowing excess to drip off. Return to the wire rack and let the glaze set for about 15 minutes before serving.

Notes

  1. These donuts are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
  2. For a more intense raspberry flavor, you can add 1/2 teaspoon of raspberry extract to the batter.
  3. If you prefer a thicker glaze, use less milk; for a thinner glaze, add more milk a teaspoon at a time.

Tools You'll Need

  • Standard 12-cavity donut pan
  • Mixing bowls
  • Whisk
  • Piping bag or zip-top bag
  • Wire cooling rack
  • Small saucepan
  • Fine-mesh sieve

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)
  • Contains dairy (milk, butter)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 225
  • Total Fat: 5 g
  • Total Carbohydrate: 42 g
  • Protein: 3 g