The Recipe
- Makes 12 donuts
- Prep time:
- Cook time:
For the Doughnuts:
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2 Tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1 egg (room temperature preferred)
- 2 Tbsp melted & cooled butter
- 1 1/2 tsp vanilla extract
- 2 Tbsp sprinkles
For the Glaze:
- 1 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 3-6 Tbsp heavy cream
- Pink food coloring
- Sprinkles for topping
Instructions:
- Preheat oven to 350F and spray a 12-cavity donut pan with non-stick baking spray.
- In a medium-sized bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla extract until well-combined.
- Add the dry ingredients to the wet ingredients, folding in carefully so as not to over-mix. Fold in sprinkles.
- Pour the batter into a large ziploc bag and snip off the corner of the bag for a makeshift piping bag.
- Pipe the batter into the donut pans, filling each mold 2/3 full.
- Bake on 350F for 10 minutes.
- Allow donuts to cool for 5-10 minutes in their pan before carefully removing and allowing to cool completely on cooling rack. Allow to cool completely before frosting.
- FOR THE GLAZE, whisk together your sugar, vanilla, and 3 Tbsp of heavy cream until well-combined. Add additional heavy cream if needed, stirring in 1 Tbsp at a time.
- Add food coloring, if using.
- Dunk the bottoms of each donut in the glaze and return to cooling rack (bottom side up, now). Sprinkle immediately with sprinkles.
- Allow glaze to set (about 30 minutes) before serving (or, if you’re like me, dig right in, just keep some napkins handy!)
Enjoy!