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These thick, perfectly baked raspberry donuts are cakey, soft, and bursting with tart and sweet raspberry flavor. Sweeten up your day with a small batch of these insanely delicious baked donuts!
Make a batch of these easy raspberry donuts for your next brunch or get together with some girlfriends and they’ll get more attention than the mimosas and eggs bites combined! The exterior of the donuts has a delicate crunch, while the inside is sweet, soft, and cakey. The rich raspberry flavor comes only from the berries! Raspberries are freshest in the summer, making these donuts one of my favorite treats to make in the warmer months. You just can’t beat baking with ripe, juicy, fresh berries!
Recipe Tips and Variations
- Take care to make sure that the donuts are completely cool before you dip them in glaze. If they’re too hot or warm, they will melt the glaze and it won’t set up right.
- Almonds taste delicious with raspberries, so consider adding a splash of almond extract to the batter.
- Looking for other flavor varieties? Check out strawberry donuts, chocolate frosted donuts, or stick to the classic.
Storage Instructions
These raspberry donuts will keep well on the counter at room temperature for up to 2 days. You’ll want to keep them in an airtight container.
Raspberry Donuts
Equipment
Ingredients
- ¼ cup (50 g) granulated sugar
- 3 tablespoons light brown sugar
- ¼ cup (59 ml) vegetable oil
- 1 egg
- 1 teaspoon baking powder
- 1 ⅓ cup (167 g) all-purpose flour
- ½ cup (118 ml) milk
- ⅔ cup (60 g) fresh raspberries
For the glaze:
- 1 cup (120 g) confectioners sugar
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- Freeze-dried raspberries, chopped (for optional garnish)
Instructions
- Preheat the oven to 400 °F (204 °C). Lightly grease a donut pan and set aside.
- In a large bowl, whisk together the sugar, brown sugar, and vegetable oil. Add the egg and whisk to combine.
- Whisk together the flour and baking powder then add half the flour mixture to the bowl with the sugar. Stir to incorporate.
- Pour the milk and mix. Finally, add the remaining flour and incorporate until there is no longer any flour visible.
- Add the raspberries and carefully fold them in and try not to burst or break them.
- Spoon the batter into the prepared donut pan, about 3/4 full. Bake for 10 minutes or until golden brown and baked through. Remove from the oven and let it cool completely before removing from the pan.
- While the cake donuts are cooling, prepare the glaze. In a bowl whisk together all the ingredients until shiny and reaching a consistency you like. I prefer a thicker glaze for this.
- Once the donuts have cooled completely, dip the top of each donut in the glaze. Before the glaze sets, sprinkle chopped freeze-dried raspberries for visual appeal, if desired. Allow to set before serving.
