
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)

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.

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.