Kirbie's Cravings

Frosted mini sugar donuts

photo of three Frosted mini sugar donuts on a plate

Out of all the baked donuts I’ve made, my favorite has been the sugar donut muffins. I’ve tried really hard to turn the batter into mini donuts, but these donut muffins seem to have an identity crisis. They bake and pop out easily as muffins, but they just don’t seem to want to conform to a donut shape.

photo of Frosted mini sugar donuts on a baking rack

Usually, I have no problem using my donut pan*, but these babies just don’t pop out easily. I’ve tried greasing, not greasing, baking longer, the results are still the same. I overbaked this batch in an attempt to make them come out easier.

close-up phto of Frosted mini sugar donuts on a baking rack

I guess I will have to continue to search for a baked donut batter that I can successfully bake into mini donut shapes. I do love how these taste though, but I guess they are destined to stay as donut muffins.

Frosted mini sugar donuts

A thick layer of frosting helped cover the uneven, hole filled tops of these donuts. I really like pastel spring/summer colors, so I made some frosting and added the slightest drop of food coloring.

You might also like my cinnamon sugar donut muffins, too!

Mini Baked Sugar Donuts

Servings: 12
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Course: Breakfast
Cuisine: American
These cut mini baked donuts are easy to make and can be served plain or with frosting.

Ingredients

  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup milk low fat is fine
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Lightly grease a donut pan with cooking spray or vegetable oil.
  • In a large bowl, beat together sugar and egg until light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
  • Fill mini donut pan with batter, about 2/3 full. Bake for 11-12 minutes for mini donuts, until a tester inserted into the center comes out for mini donuts, until a tester inserted into the center comes out clean.
  • Use a small spatula and loosen around the circle of the donut to help ease the removal from the pan. Frost when cooled.

Notes

Recipe adapted from Stylish Cuisine

Nutrition

Serving: 1donut, Calories: 156kcal, Carbohydrates: 25g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 61mg, Potassium: 129mg, Sugar: 13g, Vitamin A: 50IU, Calcium: 59mg, Iron: 0.9mg, Net Carbs: 25g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

photo of Frosted mini sugar donuts

8 comments on “Frosted mini sugar donuts”

  1. These are SO cute, Kirbie!!!! And they look mighty delicious! I’m going to have to try this… I just need to get a donut pan LOL

  2. They’re adorable! I’m going to try them tonight, except i don’t have a donut pan… oy. Would they be able to hold up if rolled into donut holes/balls? Or should I use a mini-muffin pan…?

  3. I got my mini donut pan from Amazon. It was about $10 and has come in handy. Everyone always likes the mini donuts.

  4. I don’t think you’ll be able to roll these into donut hols or balls because the batter is thin and sticky. It’s not really a dough batter. More like cake batter.
    But if you have a mini muffin pan, that should be fine. In fact, these work best in mini muffin pans.

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